Name: Orange shortbread cookies
Cook time: 25 min
Total time: 25 min
Ingredients: 1/2 cup (70g) unsalted, roasted, shelled pistachios; 250 gram butter, chopped; 1 cup (160g) icing sugar, sifted; 1 1/2 cup (225g) plain flour, sifted; 2 tablespoon cornflour, sifted; 3/4 cup (90g) ground almonds; 2 tablespoon orange blossom water; 1/3 cup (55g) sifted icing sugar, extra

Ingredients

1/2 cup (70g) unsalted, roasted, shelled pistachios

250 gram butter, chopped

1 cup (160g) icing sugar, sifted

1 1/2 cup (225g) plain flour, sifted

2 tablespoon cornflour, sifted

3/4 cup (90g) ground almonds

2 tablespoon orange blossom water

1/3 cup (55g) sifted icing sugar, extra

Method

1.Preheat oven to 150°C (130°C fan-forced). Grease 2 oven trays.

2.Finely chop ¹/³ cup of the pistachios, leave remaining nuts whole.

3.In a small bowl, using an electric mixer, beat butter and sugar for about 1 minute, or until combined. Transfer mixture to a large bowl; stir in flours and chopped nuts.

4.Shape level tablespoons of mixture into mounds about 2.5cm apart on trays, press a whole pistachio on each.

5.Bake cookies for about 25 minutes, or until firm. Transfer to wire racks, brush cookies with orange blossom water; stand 5 minutes. Dust with extra sugar; cool. Serve.

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