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Pistachio shortbread biscuits

With left over sweet shortcrust pastry. Never throw away.

  • left over of sweet shortcrust pastry

  • 1 egg yolk

  • pistachio powder or spices (cinnamon, ginger)

  1. Add the pistachio powder or spices to your pastry

  2. Roll it out to get 4 mm thickness. With pastry cutter, form your biscuits

  3. Put them in a baking tray and brush them with the egg yolk

  4. Cook in preheated at 180C oven for 8 minutes

  5. Let them cool down before eating

  6. Keep them in an air tight box

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