Raspberry Pistachio Shortbread Slice-and-Bake
This Raspberry Pistachio Shortbread Slice-and-Bake is a buttery, nutty delight bursting with fresh raspberries and crunchy pistachios—perfect for any occasion!
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Spoon or spatula
- Plastic Wrap
- Baking Sheet
- Sharp Knife
- Cooling rack
Ingredients
- 1 cup unsalted butter softened
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup finely chopped pistachios
- 1/2 cup fresh raspberries mashed
- 1/4 teaspoon salt
Instructions
- In a large mixing bowl, beat the softened butter and powdered sugar together with a hand mixer until light, fluffy, and well combined.
- Mix in the vanilla extract until evenly distributed.
- Gently fold in the mashed fresh raspberries, being careful not to overmix.
- In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the wet ingredients, stirring just until combined.
- Carefully fold the finely chopped pistachios into the dough, ensuring even distribution.
- Turn the dough onto a sheet of plastic wrap and shape it into a log about 2 inches in diameter. Wrap tightly and refrigerate for at least 2 hours or until firm.
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper. Using a sharp knife, slice the chilled dough into 1/4-inch thick rounds or bars. Place on the baking sheet spaced slightly apart.
- Bake for 15-18 minutes or until edges turn golden. Remove from oven and cool on baking sheet for 5 minutes before transferring to a cooling rack.
Notes
- Chill the dough thoroughly before slicing to prevent spreading during baking.
- Substitute pistachios with almonds, walnuts, or pecans if preferred, finely chopped.
- Freeze sliced dough logs before baking for up to 3 months; thaw overnight before baking.
- Use vegan butter and gluten-free flour to accommodate dietary restrictions.
- For a finishing touch, dust with powdered sugar or drizzle a simple lemon glaze.