Pistachio Rosewater Shortbread
Buttery, crumbly shortbread studded with crushed pistachios and kissed with floral rosewater. No mixer needed—just mix, press, score, and bake in 15 minutes flat.
- Total time
- 20 min
- Servings
- 12
- Calories
- 156
- Protein
- 3g
Ingredients
- ½ cup unsalted butter, softened
- ¼ cup granulated sugar
- 1.25 cups all-purpose flour
- ¾ cup roasted salted pistachios, roughly chopped
- ½ tsp rosewater
- ¼ tsp kosher salt
Instructions
- 1
Preheat oven to 325°F. Line an 8x8-inch baking pan with parchment paper.
- 2
Mix butter and sugar in a bowl until pale and fluffy, about 2 minutes by hand.
- 3
Stir in rosewater, then fold in flour, pistachios, and salt until a shaggy dough forms.
- 4
Press dough evenly into the pan. Use a knife to score it into 12 squares without cutting all the way through.
- 5
Bake for 12–14 minutes until pale golden and set but still soft to the touch.
- 6
Cool 5 minutes in the pan, then cut along score lines and transfer to a wire rack.
Tools you’ll need
- 8x8-inch baking pan
- parchment paper
- mixing bowl
- spoon
- chef's knife
- wire cooling rack
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