Matcha Pistachio Shortbread

Doubling down on all things green with these matcha and pistachio shortbread cookie bars. A buttery, melt-in-your-mouth texture and a crunchy granulated sugar topping will have you clamoring for more. This flavorful twist on a classic butter shortbread is a matcha made in heaven, combining two green ingredients in one brightly colored cookie that has […]

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Doubling down on all things green with these matcha and pistachio shortbread cookie bars. A buttery, melt-in-your-mouth texture and a crunchy granulated sugar topping will have you clamoring for more.

This flavorful twist on a classic butter shortbread is a matcha made in heaven, combining two green ingredients in one brightly colored cookie that has a unique flavor that’s all its own.

Fingers of Matcha Pistachio Shortbread on a ceramic plate with a mug of matcha and pistachios scattered around

So you know those sound illusions where you can trick your brain into hearing a completely different word depending on what you’re focusing on? (Yanny/Laurel is the one example that went viral not too long ago).

Well, this recipe is sort of like that, with a combination of matcha and pistachio (what would you call that… Mastachio? Pistacha?)

Take a bite and think matcha, and you’ll taste bright and grassy matcha.

Think about pistachio and you’ll definitely taste the nuttiness.

Think about nothing specific and you’ll just taste pure deliciousness, sweet and salty and just plain lovely.

Geometric arrangement of rectangular cut cookies, one cookie broken in half to show texture

This is a more traditional shortbread than my previous shortbread recipes: the most notable difference being the lack of egg here. While the egg adds stability for sure, it’s definitely not a traditional shortbread and results in a texture more like a sugar cookie. This eggless shortbread has a ‘shorter’ texture, short being the moniker used to describe that crumbly, melt-in-your-mouth characteristic that’s so unique to shortbread.

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Pistachio Amaretti Cookies

Chewy amaretti cookies made with pistachio flour for a buttery, nutty flavor and gorgeous natural hue. My favorite soft amaretti cookies with a perfect pistachio twist! Dare I say that pistachios are quickly surpassing almonds as my favorite nuts? The pistachio obsession continues. Swapping pistachio flour for almond in my soft amaretti cookie recipe brings […]

Chewy amaretti cookies made with pistachio flour for a buttery, nutty flavor and gorgeous natural hue.

My favorite soft amaretti cookies with a perfect pistachio twist! Dare I say that pistachios are quickly surpassing almonds as my favorite nuts?

Soft, chewy and crinkly: Pistachio Amaretti Cookies

The pistachio obsession continues.

Swapping pistachio flour for almond in my soft amaretti cookie recipe brings an incredible rich and buttery depth of flavor that simply can’t be beat.

The richness of the pistachio tempers the saccharine sweetness that almond tends to intensify; and so, despite the fact that these cookies use the exact same amount of sugar, they don’t taste nearly as sweet as the original.

Pistachio Amaretti Cookies

After a few test batches experimenting with various ratios, I ended up settling on a 50/50 ratio of pistachio flour to almond flour.

Why not use all pistachio flour, you ask?

Well, pistachio flour is crazy expensive, for one thing, but I found that it doesn’t hold its shape quite as well as the almond flour does. Instead, using half and half created a good balance of pistachio flavor to almond structure, resulting in a noticeably pistachio-flavored cookie but still preserved the same shape and chewy character as the original cookies.

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