Nutty, buttery, delicate cookies that are made with a mix of pistachios and almonds and have a delicious cardamom flavor!
These nutty shortbread cookies are a lovely treat to enjoy on their own or with a cup of tea. They’re slightly crisp when you bite into them and then dissolve in your mouth, just like the ideal shortbread cookie. The pistachios and almonds lend their rich flavors and texture while the cardamom takes it to another level!
If you’re familiar with nan khatai (South Asian shortbread cookies), these taste almost exactly like them! Once you try these, you’ll most likely never go back to the store for those, especially after you discover how easy these are to make!
The Cookie Dough
The cookie dough is made from basic ingredients and comes together in one bowl. It takes less than 15 minutes to make and doesn’t require any fancy equipments or techniques.
The best part about this dough is that it uses melted butter to make these shortbread cookies, so no more waiting for the butter to soften up and creaming with sugar! Simply whisk all the dry ingredients together and then mix in the melted butter and that’s it…the cookie dough is ready!
It will be crumbly at first but will come together as you shape into individual cookies. Just make sure to measure the ingredients correctly, especially the flour. Use a scale or the spoon and level method.
These shortbread cookies are very soft and fragile when they first come out of the oven so let them set until they’re completely firm before you serve and enjoy! Leftovers can be stored in an airtight container at room temperature.
Pistachios and almonds are a very tasty combination for these cookies but you don’t have to use both together. You can use one or the other if you prefer, making sure to double the quantity to make up for whatever you skipped. I’ve made them this way a few times and they still taste great!
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Pistachio Almond Shortbread Cookies
Ingredients
- 1/3 cup (45 g) shelled unsalted pistachios
- 1/3 cup (55g) almonds
- 1 cup (130 g) all purpose flour spoon and level
- 1/2 cup (65 g) powdered sugar
- 1/4 tsp cardamom
- 1/2 tsp salt
- 1/2 cup (113 g) unsalted butter – melted and cooled to room temp
Instructions
- Preheat the oven to 315℉ (157℃) and line a baking sheet with parchment paper.
- Add the pistachios and almonds in a food processor and pulse until they’re finely ground.
- In a bowl, add the flour, salt, and cardamom. Sift in the powdered sugar and whisk everything together.
- Then add the nuts and whisk once again.
- Then make a well in the center and pour in the melted butter. Use a spatula to mix until everything is combined and no streaks of flour remain. The dough will be crumbly.
- Using your hands or a 1 tbsp measuring spoon, take small portions of the dough and shape into a ball and then press down slightly to flatten to about 1/2 inch thick. Place onto the prepared baking sheet, leaving some space between each cookie.
- Bake for about 21-23 minutes, until the bottoms are golden brown.
- The cookies will be very soft when they first come out of the oven so let them cool on the baking sheet until completely firm and set. Enjoy!
