Buttery, nutty, and beautifully aromatic, these pistachio shortbread cookies have just the right amount of texture in every bite. Chopped pistachios are mixed into the dough, adding little pops of crunch along with a naturally sweet, toasty flavor that pairs perfectly with bright orange zest and warm floral cardamom – one of my absolute favorite flavor pairing, just like in my pistachio butter cookies.
Trang’s Recipe Highlights
- FLAVOR: Buttery shortbread with a gentle nuttiness from toasted pistachio, a bright citrus lift from fresh orange zest and a warm floral note from cardamom.
- TEXTURE: Crispy, crunchy and perfectly crumbly.
- EASE: Overall, this is an easy recipe, just like my orange shortbread cookies, but with added spice and nuts!
Key ingredient notes
You’ll need 9 ingredients to make these cardamom orange pistachio shortbread cookies. As always, for the full list of ingredients with quantities and step-by-step instructions, skip straight to the recipe card.
- Pistachios are the star of our show. I usually get raw pistachios that are already shelled, in bulk, at Sprouts. This time I used roasted and lightly salted pistachios from the Wonderful Pistachios brand. They worked as a substitute but I feel like they were roasted too dark. Overall I prefer getting raw pistachios and roast them only lightly myself. But either type will work, if your roasted pistachio is more salted, you may want to reduce or omit the salt called for separately.
- Cornstarch gives shortbread cookies a melt-in-your-mouth texture. You can skip it if you don’t have any without needing to make adjustments to the other ingredients, but I really think it makes a subtle yet big difference in the texture.
- Fresh cardamom is very strong and totally worth the trouble. If you’re using fresh cardamom, just grind the seeds with a pestle and mortar and use just half the amount the recipe is calling for.
Tips on baking time
Similar to my pecan shortbread cookies, I tested these pistachio shortbread cookies at 350°F, for 20 minutes, 22 minutes and 25 minutes.
- The batch at 25 minutes yielded super crispy cookies with a satisfying crunch, but the edge and bottom of the cookies can get quite dark.
- The batch at 20 minutes was a bit on the softer side, more tender and crumbly.
- The batch at 22 minutes split the difference for something middle of the road, not too soft but not too crunchy.
Hungry for more?
Pistachio Shortbread Recipe
Buttery pistachio shortbread cookies packed with crunchy chopped pistachios, bright orange zest, and warm floral cardamom – an aromatic, perfectly textured cookie with a naturally sweet, toasty flavor.
Equipment
Ingredients
- 1 cup (140 g) pistachios
- 2 ¼ cup (300 g) all-purpose flour
- 2 tablespoon (18 g) cornstarch
- ½ teaspoon cardamom
- ¼ teaspoon (2 g) kosher salt
- ⅔ cup (135 g) granulated sugar
- 2 teaspoon (4 g) orange zest, from 1 large orange
- 8 oz (227 g) unsalted butter, soften at room temperature
- 1 teaspoon (5 g) pure vanilla extract
- More granulated sugar for topping
Instructions
- Roast the pistachios – In a skillet over medium heat, roast the pistachios for 3 – 5 minutes until toasty and fragrant. Spread the nuts on a cutting board to cool and then chop into small pieces.1 cup pistachios
- Prepare the dry ingredients – Sift flour, cornstarch and cardamom into a small mixing bowl, add the salt and stir together to distribute evenly. Set aside.2 ¼ cup all-purpose flour, 2 tablespoon cornstarch, ½ teaspoon cardamom, ¼ teaspoon kosher salt
- Cream butter and sugar together – Whisk together sugar and orange zest to release the orange essential oil. Then add softened butter and vanilla, and beat with the paddle attachment on medium speed until the mixture is thoroughly incorporated and creamy.⅔ cup granulated sugar, 2 teaspoon orange zest, 8 oz unsalted butter, 1 teaspoon pure vanilla extract
- Add dry ingredients – Add the flour mixture and chopped pistachio to the creamed butter, stir to combine. Increase the mixer speed and beat until no trace of flour remains and the dough is formed.
- Form the logs – Place a long piece of plastic wrap flat on the countertop. Divide cookie dough into 2 equal portions. Roll each portion on top of the plastic wrap into a log about 6” in length. Wrap it up with the plastic and refrigerate for at least 1 hour before baking. You don’t need additional flour for rolling but you can use some flour if necessary. I usually refrigerate shortbread dough overnight to prep ahead.
- Slice the cookies – Use a sharp knife to slice each cookie dough log into 12 cookies about ½” thick. Rewrap in the same plastic and place them into the freezer while the oven preheats.
- Preheat the oven – Set the oven rack in the middle of the oven and preheat to 350°F.
- Bake – Place 12 cookies on a large lined baking sheet, about 2 inches apart. Sprinkle granulated sugar on top of cookie dough and bake 1 batch at a time for 20-25 minutes, until the outer edges of the cookies are golden.More granulated sugar for topping
- Cool – Remove the baking sheet from the oven, but allow the cookies to sit on the baking sheet to finish baking from the residual heat for 5-10 minutes before removing them to a wire rack to cool completely.
Notes
- Baking time: Adjust to your preference. 20 minutes will yield softer cookies while 25 minutes will yield crispier cookies. Or you can split the difference around 22 minutes for the best of both worlds.
- Storing baked cookies: store your pistachio shortbread cookies in an airtight container at room temp for up to a week.
- Storing cookie dough: cookie dough can be kept refrigerated for 3-4 days before baking to prep ahead. Or slice and freeze for 3-6 months.
- Baking frozen dough: no need to thaw frozen cookie dough, you can bake directly from the freezer.
Nutrition
Calories: 164kcal, Carbohydrates: 17g, Protein: 2g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 20mg, Sodium: 26mg, Potassium: 69mg, Fiber: 1g, Sugar: 6g, Vitamin A: 258IU, Vitamin C: 1mg, Calcium: 10mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Came to your site for the Blueberry Compote, stayed for the Pistachio Shortbread. Excellent cookie, and so stunning looking with the toasted colorful pistachios and the flecks of orange zest. You have a great site, thanks!
Thank you, Matt! So glad you found these cookies, they are one of my fav 🙂