Cream the butter and sugar briefly, avoiding whipping too much air into it. Beat in the egg until absorbed, then mix in the orange blossom water and the pistachios. Sieve the flour, baking powder and salt and mix this in. Form together into a mass, wrap in plastic wrap and flatten slightly then place in the fridge and leave for an hour. Take from the fridge and divide into two. Roll out between two sheets of baking parchment until ½ cm thick. Cut into whatever shapes you want and place on a baking tray lined with parchment. Prick with a fork and sprinkle with a little extra sugar then
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