Pistachio and Whisky Shortbread

Isn’t it funny when you make a recipe and it turns into something completely different.  This was purported to be Pistachio Biscotti.  But the recipe didn’t call for it to be twice baked and it wasn’t dry and crunchy, so in my book, it’s not biscotti.

But it is really, really tasty!  I added whisky rather than rum and that lovely smoky oaky flavour is there without the overly boozy taste.  And I love whisky. 

Adapted from here 

Ingredients

225gr butter

140gr caster sugar

1 egg yolk

2tbsp good whisky

Couple of drops of vanilla extract

280gr plain flour

100gr shelled pistachio nuts

Pinch of salt

Method

1, Beat the sugar and butter together until pale and fluff

2, Mix in the egg yolk, zest, whisky, vanilla extract and salt

3, Sift in the flour and add in the pistachio nuts and gently mix together to form a dough.

4, Form a log with the dough, wrap in clingfilm and chill for an hour to firm it up.

5, Preheat your oven to 190o/c

6, Remove the dough from the fridge and unwrap the clingfilm.  Cut into wedges about 5mm-1cm thick.  Arrange on two lined baking sheets

7, Bake for 10 minutes until just starting to turn golden brown and remove from the oven.  Leave on the baking trays for at least 10 minutes before moving onto a wire cooling rack to cool through.

8, Store in an airtight container.