Nous respectons votre vie privée.
Nous utilisons des cookies pour améliorer votre expérience de navigation, diffuser des publicités ou des contenus personnalisés et analyser notre trafic. En naviguant notre site, vous consentez à notre utilisation des cookies. Politique de confidentialité


Sparkling diamond shortbread cookies with pistachios

TAPAS, Sweet

This small, but decadent, shortbread cookie is rolled in sugar giving it a classy look and it packs a punch in flavor!!


Carefull not to overcook the shortbread cookies since they might dry out.


Recipe for 30 biscuits

Shortbread cookie dough with hazlenuts

375 Gr
175 Gr
Icing sugar
2 Unit(s)
550 Gr
150 Gr
2 Ml
Vanilla extract
45 Gr
Pistachio paste

For the sparkling exterior

1 Liter(s)
500 Gr

Preparation time: 30 min

Preheat your four at 356 °F

  • Shortbread

    Bring the butter to room temperature by either leaving outside over night or microwaving it for a few seconds. Place the butter and the powdered sugar in the bowl of the mixer and mix until light and creamy. Once this step is reached, add the eggs one by one to ensure they are well incorporated. Add the vanilla extract. Mix the pistachios with the sifted flour and add in the bowl to the wet ingrédients. Mix until well incorporated and homogenous. Roll the dough out into small logs about 1 inch across in diameter and leave them in the fridge until they are firm.

  • Sugar dusting

    Once the logs are nice and firm, place them in cold water and then roll them out in the sugar to have the cookies well coated. Once they are coated cut with a sharp knife to the thickness of 2cm and place on a baking tray. Cook for 20 minutes at 350°F until they are lightly browned.

Carefull not to overcook the shortbread cookies since they might dry out.

Share this unique and tasty

Private and Corporate Events