Pistachio shortbread mounds

pistachio shortbread mounds
35 Item



1.Preheat oven to 150°C/300°F. Grease oven trays; line with baking paper.
2.Coarsely chop half of the nuts.
3.Beat butter and sifted icing sugar in small bowl with electric mixer until light and fluffy; transfer to large bowl. Stir in sifted flours, ground almonds and chopped nuts.
4.Shape level tablespoons of mixture into mounds; place about 3cm apart on oven trays. Press one whole nut on each mound.
5.Bake biscuits about 25 minutes. Stand biscuits 5 minutes; place on wire racks to cool. Serve dusted with extra sifted icing sugar.

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