Curry Pistachio Slice & Bake Shortbread
This cookie was inspried by one of my favorite foodies, Molly Baz, and her lifestyle and cooking style of more is more! I wanted to make a delicious buttery cookie that was baked full of unexpected flavor. So the pistachio, curry, sesame, shortbread slice, and bake cookie was born!
Equipment
a food processor (if you don’t have one it’s ok)
a kitchen scale
parchement paper
sheet pan
2 bowls
2 shallow plate bowls or dredging pans
Ingredients
113 grams or 8 tbsp room temp butter (1 American stick)
60 grams of granulated sugar
125 grams of roasted salted pistachios
150 grams of AP flour
1.5 tsp vanilla paste or extract
1/4 tsp curry powder
1/4 tsp paprika
1/2 tsp salt
For the egg wash and outer sugar topping
1 egg white
25 grams of roasted salted pistachios
45 grams of raw sugar
1 tsp flakey salt
1 tsp toasted sesame seeds
1/8 tsp (1 dash) curry powder
1/8 tsp (1 dash) paprika
Method
Add all the pistachios to a food processor (you can probably use a blender I’m just not sure how it will work with the butter) and pulse until you have a course sand-like texture.
Remove 25 grams of pistachios to use for the coating and set aside.
Add the rest of the dry shortbread ingredients (flour, spices, salt, and granulated sugar) and pulse to combine thoroughly.
Then add cubes of room-temperature butter and vanilla and pulse again until a dough starts to form and the mixture starts to stick together.
Remove from food processor and form into a dough ball.
Once the dough has come together, begin to form a log. You can use parchment paper to roll it out.
Place the log in the freezer until solid (or use it at a later date).
Meanwhile, create the coating in a shallow flat dish. Add the leftover pistachios, flakey salt, raw sugar, sesame, and spices, and combine.
Prepare another dish with egg white wash by lightly beating it to loosen it up.
Once the dough is solid slice the log in half if need be so it fits in your dredging dishes.
Roll the dough in the egg wash then coat completely with the nut sugar mixture and pat it in so it sticks. Don’t leave any bald spots.
Slice into desired cookie sizes, about 1/2 an inch thick, and place on a lined baking sheet. Sprinkle with leftover topping.
Bake at 325 F for 16-18 minutes rotating sheet pan halfway through.
Remove and allow to cool before digging in!
Notes:
** If you do not have a food processor simply crush your pistachios in a bag, and mix the dough by hand with a spaula or in a food processor.
I love the outer sugary crumble! This cookie is perfectly spiced and everything nice. I’ll take 10 of them!
