Pistachio Rosewater Shortbread
Buttery, crumbly shortbread studded with crushed pistachios and kissed with floral rosewater. No mixer needed—just mix, press, score, and bake in 15 minutes flat.
- Total time
- 20 min
- Servings
- 12
- Calories
- 156
- Protein
- 3g
Ingredients
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Open the appInstructions
Step 1
Preheat oven to 325°F. Line an 8x8-inch baking pan with parchment paper.
Step 2
Mix butter and sugar in a bowl until pale and fluffy, about 2 minutes by hand.
Step 3
Stir in rosewater, then fold in flour, pistachios, and salt until a shaggy dough forms.
Step 4
Press dough evenly into the pan. Use a knife to score it into 12 squares without cutting all the way through.
Step 5
Bake for 12–14 minutes until pale golden and set but still soft to the touch.
Step 6
Cool 5 minutes in the pan, then cut along score lines and transfer to a wire rack.
Tools you’ll need
- 8x8-inch baking pan
- parchment paper
- mixing bowl
- spoon
- chef's knife
- wire cooling rack
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