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.
Find it online: https://junorecipes.com/yuzu-pistachio-shortbread/