Why You’ll Love This Recipe
Yuzu Pistachio Shortbread combines the richness of buttery shortbread with the vibrant citrus flavor of yuzu, creating a delightful treat that’s perfect for any occasion. This recipe not only offers a unique twist on traditional shortbread but also adds a gourmet touch with slivered pistachios for crunch. The balance of sweetness and zest makes these cookies irresistible. Plus, they’re easy to make and will have your friends and family asking for seconds!
How to Make Yuzu Pistachio Shortbread
Ingredients
- 1 cup butter, room temperature
- 3/4 cup icing sugar
- 1/2 tsp vanilla
- 1/4 tsp salt
- 2 cups all-purpose flour
- 3 tbsp slivered pistachios
- 3/4 cup yuzu feves, roughly chopped
Directions
- Preheat your oven to 300°F (150°C). Line a 9” springform pan or a tart pan with a removable bottom with parchment paper.
- In the bowl of a stand mixer, whip the butter and icing sugar together for about 2–3 minutes on medium-high speed until the mixture is light and fluffy.
- Add the vanilla and mix briefly.
- Decrease the speed to low and gradually mix in the flour and salt until just combined. Make sure there are no flour streaks and scrape the sides of the bowl occasionally.
- Gently fold in the chopped yuzu feves and pistachios until evenly distributed.
- Press the dough into the prepared pan, creating an even, smooth layer. Slice into 16 wedges, or score the surface into wedges.
- Bake for about 55 minutes, or until the edges are lightly golden and the top remains pale.
- Let the shortbread cool in the pan for 5 minutes. Carefully remove the edge of the pan and cut along the scored lines. Allow them to cool completely on a wire rack.
- For yuzu icing, mix 1 1/2 cups of icing sugar with 3 tbsp of yuzu juice. Dip the tops of the cookies in the glaze and sprinkle with slivered pistachios. Let the icing set before serving.
Tips to Make Yuzu Pistachio Shortbread
- Ensure your butter is at room temperature for the best texture.
- Don’t skip the cooling step; it helps the shortbread set perfectly.
- You can add more pistachios for extra crunch if desired.
- Experiment with other citrus flavors if yuzu isn’t available.
How to Serve Yuzu Pistachio Shortbread
These shortbread cookies make for a fantastic afternoon snack with tea or coffee. They’re also great for dessert after dinner or as a sweet addition to any celebration. Serve them on a pretty platter to impress your guests!
How to Store Yuzu Pistachio Shortbread
Keep your Yuzu Pistachio Shortbread in an airtight container at room temperature. They should last for about a week. For longer storage, you can freeze the cookies for up to three months. Just make sure to separate layers with parchment paper to prevent sticking.
Variation
If you want to mix things up, try adding some lemon zest or almond extract for a different flavor profile. You can also substitute the yuzu feves with dried cranberries or oranges for a fruity twist.
FAQs About Yuzu Pistachio Shortbread
1. What is yuzu?
Yuzu is a citrus fruit popular in Japanese cuisine, known for its unique, aromatic flavor that’s a bit like a cross between grapefruit and mandarin.
2. Can I use other nuts instead of pistachios?
Absolutely! Walnuts, almonds, or hazelnuts would also work well in this recipe.
3. Is it necessary to use yuzu juice in the icing?
While the yuzu juice adds a lovely flavor, you can substitute it with lemon or lime juice if yuzu is unavailable.
4. Can I make this recipe gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend that measures 1:1. Just keep in mind the texture may vary slightly.
Yuzu Pistachio Shortbread
Delicious buttery shortbread infused with vibrant yuzu and crunchy pistachios, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 70 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
- 1 cup butter, room temperature
- 3/4 cup icing sugar
- 1/2 tsp vanilla
- 1/4 tsp salt
- 2 cups all-purpose flour
- 3 tbsp slivered pistachios
- 3/4 cup yuzu feves, roughly chopped
Instructions
- Preheat your oven to 300°F (150°C). Line a 9” springform pan or a tart pan with parchment paper.
- In the bowl of a stand mixer, whip the butter and icing sugar for about 2–3 minutes on medium-high speed until light and fluffy.
- Add the vanilla and mix briefly.
- Decrease the speed to low and gradually mix in the flour and salt until just combined, scraping the bowl occasionally.
- Gently fold in chopped yuzu feves and pistachios until evenly distributed.
- Press the dough into the prepared pan, creating an even layer. Slice into 16 wedges or score the surface.
- Bake for about 55 minutes, or until edges are lightly golden and the top remains pale.
- Let cool in the pan for 5 minutes, then remove the edge and cut along scored lines. Allow to cool completely on a wire rack.
- For icing, mix 1 1/2 cups of icing sugar with 3 tbsp of yuzu juice. Dip the tops of the cookies in the glaze and sprinkle with slivered pistachios. Let set before serving.
Notes
Ensure butter is at room temperature for best texture. Don’t skip the cooling step for perfect shortbread. Experiment with other citrus flavors if yuzu isn’t available.
