Pistachio Sandies

 I’ve been meaning to share these wonderfully delicious, delicate, melt in your mouth and buttery pistachio sandies with you for a while however each and every time I bake a batch they seem to disappear before I’ve even had a chance to photograph them.  It seems they really are that delicious. 

These little green speckled buttery babies are very much like shortbread.  They possess the same wonderful melt in the mouth qualities of shortbread however are spiked with tiny pieces of wonderfully green pistachio that provides a gorgeous texture making them a fantastic biscuit in their own right.

These sandies are a delight to prepare and in a matter of mere minutes the sweet buttery dough is ready to be rolled and placed into a hot oven.  Fifteen minutes later wonderfully golden sandies emerge smelling of sweet vanilla, all that’s left is for the sandies to be rolled in icing sugar and dipped in an espresso. Enjoy K x

Pistachio Sandies

Adapted from Cannelle et Vanille

INGREDIENTS
115 grams unsalted butter, room temperature
1/3 cup icing sugar
1/2 tsp vanilla extract

Zest of one lemon
3/4 cup plain flour
1/4 cup pistachios, chopped
pinch of salt
icing sugar, for rolling

METHOD
Preheat oven to 180°C.  Cream the butter and icing sugar together until creamy, light and pale.  Add the vanilla extract and lemon zest and beat to combine.   Add the plain flour, salt and chopped pistachios and mix until combined and dough is formed.  Take tablespoon portions of the dough and form into balls.  Place balls on a baking tray lined with baking paper, leaving a 3 centimetre space between each ball.  Bake for 15-18 minutes or until lightly golden.  Allow to cool slightly and roll sandies in icing sugar while still warm.