I adore the gorgeous green hue pistachios lend to whatever they pair with, whether it be a buttery biscuit or as a pesto rubbed into chicken. It’s vibrancy can brighten up any dish, and they are fabulously delicious. Whilst craving a quick sweet last night, I envisaged something teaming with the fresh lemon curd I had made earlier in the week. Crispy and short, these biscuits were the perfect fit, and because the only thing better than a biscuit alone are biscuits with delicious things between them, right?
I made a beeline for the kitchen, annoyed I hadn’t thought ahead and allowed the butter to come to room temperature for any upcoming baking. Then I found this recipe calling for cold butter, prompting a small victory dance. Said dance was repeated when I devoured the finished product. You’ll soon see why!
The silky lemon curd has the perfect acidity coupled with the buttery biscuit, and these babies are so light and more-ish you’ll be tempted to finish the entire batch, which is totally not what we did, honest. Lies aside, these make the perfect midweek treat, being quick, simple, and the best part, they only use one appliance: your trusty food processor.
chewy pistachio shortbread + lemon curd sandwiches – makes approx 30 ‘sandwiches’, or if done in a half batch, 15
pistachio shortbread – adapted from epicurious
- 1.5 cups plain flour
- 1/2 cup golden icing sugar (simply unrefined icing sugar, sub in regular icing sugar if you cannot find)
- 1/2 cup unshelled/unsalted pistachios
- 1/2 tsp sea salt
- 170g chilled butter, cut into 1cm cubes
- 1 egg yolk
- 1 tsp vanilla extract
lemon curd – adapted from Sweetapolita
- 4-6 lemons, depending on their size/juiciness
- 2 whole eggs plus 4 egg yolks
- 1 cup raw/golden caster sugar
- 60g unsalted butter, cut into small cubes
here’s what you do…
- For the shortbread, process flour, sugar, pistachios and salt until nuts are roughly chopped. Add butter, egg yolk and vanilla, processing until dough comes together into a moist ball.
- Weigh the dough, and divide equally in half. Roll each half into a 20x3cm log and wrap in cling film. Freeze for 30 minutes or until firm. For 30 cookies/15 sandwiches, use only one log. For 60 cookies/30 sandwiches, use both.
- Preheat oven to 160C (fan forced). Slice log into 0.5cm thick rounds and place onto a lined baking tray, baking until slightly golden on edges (approx 14 min). Cool on trays completely.
- For the lemon curd, finely zest lemons until you have 2 tsp of zest and set aside. Juice lemons until you have 160ml of juice. Place into a large heatproof bowl with the zest, eggs and egg yolks, sugar and butter.
- Bring a large saucepan to the boil with 1 inch of water (one that fits the heatproof bowl over the top snugly) and then turn down to a simmer. Place the bowl of lemon mixture on top and whisk constantly until thickened, approx 7-10min. To test if it’s ready, put a wooden spoon into the mix and see if it coats the back of the spoon, meaning it’s cooked. Strain into a large bowl, then place into sterilised jars.
- To assemble, spread curd onto cooled biscuits and sandwich with another biscuit. Enjoy!