For St. Patrick's Day I've made this lovely pale green Pistacho Shortbread. Nuts and shortbread are always a good combination and this pistachio shortbread really hits the mark. The subtle pistachio flavor paired with the buttery shortbread work well together and the addition of chopped, salted pistachios on top lend a delicious salty-sweet combo. This recipe makes two shortbread rounds, either 8" or 9". I used a 9" tart pan and baked one shortbread now and froze the remaining dough to use at another time. Here is how you can make your own.
You can find the entire recipe here. Start by spraying a 9" tart pan with Pam and set aside.
Chop the shelled, salted pistachio nuts in the food processor. Just pulse until you get a fairly fine chop. Remove nuts from processor and sift out the "nut dust" leaving just the chopped nuts for baking.
Divide the amount of chopped pistachios in half, one for each shortbread, and set aside. If you are making the second shortbread at a later date, place the extra pistachios in a ziplock bag and freeze until ready to use.
In the bowl of an electric mixer fitted with the paddle attachment cream together the butter, pistachio pudding mix, sugar, salt and pistachio flavoring (I used almond extract instead. I read that the pistachio flavoring doesn't taste very good). Beat in the flour until a dough comes together. Divide the dough evenly in half. If you are not baking both shortbreads at this time, place one round of dough in a ziplock bag and freeze for later use. Place dough into tart pan and cover with a piece of plastic wrap. Evenly press the dough down into the tart pan. At this point I placed the dough in the fridge to chill for 30 minutes. While the dough is chilling, preheat the oven to 300 degrees.
When the dough has finished chilling, remove from fridge and use a fork to prick holes all over the dough. Sprinkle dough with chopped pistachios and press gently into the dough.
Bake for 35 to 40 minutes, until deep golden brown around the edges. Remove from oven and immediately cut the shortbread into 12 wedges while still warm. Transfer shortbread wedges to wire rack to cool completely.