Pistachio Shortbread Recipe from the Loire Valley

November 27, 2015  |  By Liz SanFilippo Hall
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Pistachio Shortbread Recipe from the Loire Valley

France is a land of delicious gourmet dishes, no matter which part of the country you visit. For a particularly cooking intensive week, consider a trip to Walnut Grove Cooking School, where classes focus not only on modern cuisine but teaching you how to elevate your cooking skills once you’re back at home.

While Chef Harvey and Chef Haines’ recipes are decidedly modern, they’re also a reflection of who first taught them to cook! Take this shortbread recipe as an example, which they attribute to Aunt Ceredwyn. This particular recipe is a great recipe for the holidays, as it can be made for any of your holiday cookie exchanges or parties! These ingredients also make about 30 cookies.

Pistachio Shortbread

Pistachio shortbreadIngredients

  • 250 grams (just over 1 cup) flour
  • 250 grams (8 3/4 oz) butter
  • 125 grams (1/4 cup) icing sugar
  • 125 grams (1/4 cup) corn flour
  • Caster sugar (for sprinkling)
  • 200 grams (just over 1/3 lb) pistachio nuts
  • 1/2 tablespoons water

 

Making shortbread cookiesDirections
1. Start by putting all the pistachios into a food processor and lightly whiz so that they’re cut into small chunks, but aren’t finely chopped.
2. Cut the butter into cubes, and then combine the butter with the plain flour, corn flour, and icing sugar. Blend in the food processor until the mixture takes on the appearance of fine breadcrumbs.
3. Move the mixture into a large bowl, so you can add the water as well as the pistachio nuts. Knead all of this together until it stays together as a dough.
4. Divide the dough mixture into two pieces, and roll each into the shape of sausage. It’s best to roll it out on a flat, cold surface. (The chefs recommend marble slab).
5. Put each of the sausage-shaped dough on a large piece of cling wrap, roll, and then twist the ends of the cling film until it’s form into a cylindrical shape.
6. Peel back the cling wrap, and then start slicing it into cookie shapes (about 5 millimeters). Place the cookie dough onto a tray and bake at 150°C (300°F) for about 10 minutes (or until the cookies start to turn golden brown).
7. Allow the shortbread to cool for about 5 minutes, and then sprinkle with the caster sugar.

This shortbread recipe from Walnut Grove Cookery School can be freezer and used for up to two weeks! The chefs suggest enjoying it with a cup of tea or coffee, or as part of the dessert table!

By Liz Hall

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By Liz SanFilippo Hall
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