Introduction

These Orange Pistachio Shortbread Cookies combine a delicate buttery base with bright citrus zest and crunchy nuts for a delightful treat. Perfect for gifting or enjoying with a cup of tea, they offer a satisfying texture and vibrant flavor.

A close-up image of a stack of six round cookies tied with a red and white striped string, sitting on a white marbled surface. The cookies have a rough texture with visible bits of nuts and seeds, showing colors from light beige to a golden brown. Around the stack, several individual cookies lie flat, with similar nutty textures and some broken edges. In the background, there is a soft blur of white objects and greenery. The scene has warm, natural lighting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 ¾ cups all-purpose flour
½ cup rice flour
¾ tsp sea salt
2 cups unsalted butter (room temperature)
1 ¼ cup confectioners sugar
1 tbsp orange zest
¼ cup pistachios (roughly chopped)
¼ cup pistachios (finely chopped for rolling edges of cookie)

Instructions

Step 1: Preheat the oven to 350 degrees F.
Step 2: In a bowl, combine the all-purpose flour, rice flour, and sea salt. Mix well to blend the dry ingredients evenly.
Step 3: In the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature butter on medium to high speed for about 30 seconds. Add the confectioners sugar and beat until fully combined and creamy.
Step 4: Gradually add the flour mixture in two batches, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
Step 5: Turn the dough onto a lightly floured surface and shape it into a wide log. Cut the log into three equal pieces for easier handling.
Step 6: Add the orange zest and roughly chopped pistachios to one piece of dough. Gently knead with your hands until the add-ins are evenly incorporated.
Step 7: Roll this flavored dough into a log shape, then wrap it tightly in plastic wrap or waxed paper. Chill in the refrigerator for at least 1 hour, up to 24 hours, until firm.
Step 8: Before slicing, unwrap the chilled dough and roll the edges in the finely chopped pistachios to coat the sides. Cut the log into ¼-inch thick slices.
Step 9: Arrange the cookie slices 1 inch apart on an ungreased baking sheet. Bake in the preheated oven for 10 to 15 minutes, or until the edges are lightly browned.
Step 10: Remove from oven and transfer the cookies to a wire rack to cool completely. Once cooled, you can stack and wrap them for gifting or enjoy right away.

Tips & Variations

For extra citrus aroma, try adding a teaspoon of fresh orange juice along with the zest during mixing.
If you don’t have rice flour, you can substitute with cornstarch for a similar texture.
Try swapping pistachios with toasted almonds or pecans for a different nutty flavor.
Chilling the dough longer enhances flavor and makes slicing easier, so plan accordingly.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed container for up to three months. To reheat, let cookies come to room temperature or warm briefly in a low oven for a few minutes.

How to Serve

A group of round, pale yellow cookies with small bits of green pistachios in them is spread on white parchment paper over a white marble surface. The cookies have a rough, slightly crumbly texture around the edges and a smooth center with visible pistachio pieces. Near the center, there is a small white bowl filled with shelled pistachios. Green pine-like leaves are placed decoratively around the cookies, with a fluffy beige decoration and a white cake with cream frosting partly visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

It’s best to use unsalted butter so you can control the salt level precisely, but if using salted butter, reduce or omit the added sea salt in the recipe.

Can I make these cookies gluten-free?

This recipe relies on all-purpose and rice flour, which contain gluten. To make a gluten-free version, substitute with a gluten-free flour blend that includes a binder like xanthan gum, but results may vary.