Pistachio & orange blossom shortbread

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Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

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These shortbread would, I hope, make my Grandma Molly happy. I’ve based them on her old recipe, adding both orange blossom water and pistachios to them, but this gives them a lovely, dainty edge. Try making them with another nut, or even coconut, or add rose water instead of the orange blossom.


  • 125 g butter, at room temperature
  • 100 g sugar (I like to use unrefined caster sugar)
  • 1 egg yolk
  • 30 ml (2 Tbsp) orange blossom water
  • 80 g ground pistachios
  • 200 g flour
  • 1 tsp baking powder
  • a pinch of salt


Preheat oven to 180°C.

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 bake until just beginning to go golden, around 12-18 minutes. Take from the oven and leave to cool on the baking trays for 10 minutes, then transfer to a cake rack to completely cool. Store in an airtight container for up to a week.