Cranberry Pistachio Shortbread Biscuits are a delightful treat that perfectly blend the nutty crunch of pistachios with the sweet-tart flavour of dried cranberries. These buttery biscuits not only melt in your mouth but also add a lovely festive touch to any gathering. Making them is a simple process, and they make for a charming gift too.
Gather Your Cranberry Pistachio Shortbread Biscuits Ingredients
To whip up these scrumptious treats, you’ll need the following ingredients:
- 1 cup (225g) unsalted butter, softened
- 3/4 cup (90g) powdered sugar
- 1 tsp vanilla extract
- 2 cups (250g) all-purpose flour
- 1/2 tsp salt
- 1/2 cup (75g) dried cranberries, chopped
- 1/2 cup (70g) shelled pistachios, chopped
How to Make Cranberry Pistachio Shortbread Biscuits
Follow these straightforward steps to create your delicious cranberry pistachio shortbread biscuits:
- In a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy, which should take around 2 to 3 minutes.
- Add the vanilla extract into the bowl and mix until it’s well combined.
- Gradually incorporate the flour and salt, mixing until just combined. Be careful not to over-mix.
- Fold in the chopped dried cranberries and pistachios, ensuring they’re evenly distributed throughout the dough.
- Divide the dough into two halves and shape each into a log, about 2 inches in diameter.
- Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour. This helps the cookies hold their shape while baking.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Once the logs are firm, slice them into 1/4-inch thick rounds.
- Place the cookies on the prepared baking sheet, ensuring there’s about an inch of space between each.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serve & Enjoy Cranberry Pistachio Shortbread Biscuits
These cranberry pistachio shortbread biscuits are best served with a cup of tea or coffee, making for a perfect afternoon treat. You can present them on a decorative plate, perhaps with a sprinkle of icing sugar for an extra touch. They pair wonderfully with creamy desserts, such as panna cotta, or even as a sweet contrast to cheese plates.
Expert Tips for Cranberry Pistachio Shortbread Biscuits
- Storage: Keep your biscuits in an airtight container at room temperature for up to a week. If they last longer, you can freeze them for up to three months.
- Variations: Feel free to experiment with other dried fruits such as apricots or cherries and different nuts like almonds or walnuts.
- Texture: For an extra crunch, you can toast the pistachios lightly before chopping them. This step enhances their flavour beautifully.
Cranberry Pistachio Shortbread Biscuits: Frequently Asked Questions
Can I use salted butter instead of unsalted?
Yes, but you may want to reduce the added salt in the recipe to keep the balance of flavours.
How can I tell when my biscuits are done?
Look for slightly golden edges; they will continue to firm up as they cool.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough, shape it into logs, and refrigerate for up to three days before baking.
Give these Cranberry Pistachio Shortbread Biscuits a try! They’re a lovely way to treat yourself or share with friends and family. Enjoy the delightful blend of flavours and the simple joy of baking!