I love shortbread and this orange pistachio shortbread is just another fabulous addition to my collection! I have a pretty Rose Scented Shortbread which is nice for showers or Valentine’s Day. I have Lavender Scented Shortbread which is perfect for the summer. I even have a Brown Sugar and Walnut Shortbread that is my favorite in the autumn.
But all of my shortbread recipes are based on this traditional Scottish Shortbread recipe. I thought shortbread for St. Patrick’s Day should be green and orange with a nod to the flag, hence this Orange Pistachio Shortbread!
The orange flavor pairs well with the pistachios and the orange and green flecks are pretty even if you chose not to sand them!
What do you need for this orange pistachio shortbread recipe?
Traditional shortbread has minimal ingredients; butter, sugar, flour and a pinch of salt. That’s it! This version adds chopped pistachios and orange zest which is a wonderful flavor combination.
This basic recipe is so versatile. Here are some ways you can change it. The orange zest and green pistachio is perfect for shamrock shaped shortbread for St. Patrick’s Day with a nod to the Irish flag.
Or just cut them into traditional finger shapes and dip one end in melted chocolate and finely chopped pistachios. They’d be a welcome addition to an Afternoon Tea or as part of holiday baking.
How to make shamrock shortbread
How to make chocolate dipped shortbread.
To make this version, cut shortbread dough into rectangles.
Follow directions above.
Once shortbread has cooled, dip one end in 1/4 cup melted chocolate and finely chopped pistachios.
Orange Pistachio Shortbread
- Preheat oven to 325 degrees F.
- Cream butter until light and fluffy.
- Slowly add confectioner's sugar, scraping down sides. If dough is too sticky, add a little more flour. Add 3/4 chopped pistachios and zest of orange.
- Mix flour and kosher salt together and add flour to butter mixture, mixing just until incorporated. Don't over-mix!
- Flatten dough into a round or rectangular disk and chill 30 minutes. This is especially important on a warm day.
- Lightly flour a board and roll out the shortbread dough to a thickness of about 1/3 to 1/2". Cut into shamrock shapes, or if making fingers, roll into a large rectangle and cut into rectangles approximately 1" x 2".
- Bake on a silpat or parchment paper in center of oven for 20-25 minutes, or until a pale golden color.
- If desired, sprinkle shortbread with sanding sugar immediately.
- Cool completely on a wire rack
- Store shortbread in an airtight container.
Chocolate Dipped Shortbread
- Melt 1/4 cup chopped chocolate or chocolate chips over a double boiler or in the microwave for about 45 seconds, stirring occasionally.
- Dip one end of each shortbread finger in melted chocolate, then into 1/4 cup finely chopped pistachios.
- For clean cut outs, chill dough for at least 30 minutes to overnight.
- Chop pistachios more finely if dipping chocolate dipped shortbread.
- Amount is approximate and will vary depending on whether you use cookie cutters or cut into rectangles.