I made these today for some guests and I am very pleased with the outcome. While the recipe ended up making 100 not 50 shortbread biscuits, the taste made up for the endless dough rolling. I also love the cute design of the biscuits. So, without further ado, here is the recipe from Anissa Helou’s “Sweet Middle East”:
1/3 cup (50g) hulled unsalted pistachios
1/2 cup plus 2 Tbsp (150g) unsalted butter, at room temperature
1 1/3 cups (150g) confectioners’ sugar
3/4 cup (180ml) sunflower oil
1 large egg, at room temperature
5 Tbsp (50g) cornstarch
3 1/2 cups plus 2 Tbsp (575g) unbleached all-purpose flour
1. Set aside 50 pistachios to use as garnish. Using a small food processor or spice grinder, finely grind the remaining pistachios.
2. Preheat the oven to 180 degrees celscious. Line two baking sheets with parchment paper or silicone baking mats.
3. Using an electric mixer, blend the butter and confectioners’ sugar until very smooth. Add the sunflower oil and egg and mix well. Add the cornstarch and ground pistachios and combine. Finally, add the flour and mix until you have a smooth dough.
4. Pinch off enough dough to roll into a ball the size of a walnut. Place on the prepared baking sheet, flattening the dough slightly. Spike a pistachio in the middle. Repeat with the remaining dough.
5. Bake until done. It not coloured, 15 minutes. Let cool for a few minutes and then transfer to a wire rack to cool completely. Store in an artight container, in a cool place, for up to 1 week.