Tuesday, February 15, 2011

Lemon Pistachio Shortbread

110 grams butter
30 grams powdered sugar
zest of 1 large or 2 small Meyer lemons
1 T Meyer lemon juice
140 grams flour
2 grams fine sea salt
30 grams pistachios, chopped

Preparing the shortbread dough:
Cream the butter and powdered sugar until light. Add the zest and juice and mix. Add the flour and salt and mix until combined. Add the chopped pistachios and finish mixing.

Roll dough into a log that is about 2-inches in diameter. Refrigerate the dough for 2 hours.

Cut the dough into disks that are about 1/4- to 1/2-inch thick. Bake at 350 degrees F for about 10 minutes or until lightly golden.


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