Pistachio Shortbread With Pomegranate Glaze Recipe

Democracy Dies in Darknessclock1 hour courseDessertStart CookingComment on this storyAdd to your saved recipesBy Sam Rehn

These wedge-shaped shortbreads pack a ton of flavor thanks to caramelized brown butter, nutty pistachios and the sweet tartness that can only come from pomegranate. Simply make the dough in one bowl, press into a lined cake pan and score. The pink pomegranate glaze and a dusting of green pistachio bits give the cookies a festive finish.

Storage: Store unglazed shortbread in an airtight container at room temperature for up to 3 weeks or in the freezer for up to 2 months. The glazed shortbread will keep at room temperature for up to 1 week.

Where to buy: For the finest texture, confectioners’ sugar made with tapioca starch, such as from the Wholesome brand, is preferred for this recipe; it can be found at natural food stores and well-stocked supermarkets. Trader Joe’s confectioners’ sugar is another option.

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Ingredients

measuring cup

Servings: 16 (makes one 8-inch round)

For the shortbread

For the glaze

Directions

Time Icon Active: 20 mins| Total: 1 hour , plus cooling time

Step 1

Make the dough: Position a rack in the middle of the oven and preheat to 350 degrees. Cut two 5-inch-wide strips of parchment paper and lay them criss-cross in an 8-inch round metal cake pan, so there is overhang on each side. Fold the paper at the point where the bottom of the pan meets the side, so the parchment paper stays put.

Step 2

Arrange the nuts in a single layer on a small sheet pan. Toast for 10 minutes, or until aromatic, stirring halfway through. Transfer to the bowl of a mini food processor and let cool completely. (If you need to speed this part up, transfer the food processor bowl to the refrigerator for 10 to 15 minutes.) Once completely cool, pulse the nuts until finely ground.

Step 3

In a large bowl, whisk together the flour, confectioners’ sugar and salt. Measure out 2 tablespoons of the ground nuts and set aside. Add the remaining nuts to the flour mixture and whisk to thoroughly combine.

Step 4

In an 8- to 10-inch skillet over medium-low heat, melt the butter, stirring and scraping the pan constantly, until it smells nutty and most of the milk solids turn medium-brown, about 7 minutes. Immediately remove from the heat so the butter does not burn.

Step 5

Transfer the brown butter to the bowl with the flour mixture and add the vanilla. Mix with a flexible spatula until the dough comes together in a loose ball.

Step 6

Press the dough into the prepared pan in an even layer, ensuring no dough has started creeping up the sides (those edges are more prone to burning). Dock the dough all over with the tines of a fork to prevent air bubbles. Use a sharp knife to score the dough into 16 wedges to make it easier to slice later, but don’t cut all the way through. Bake 25 to 30 minutes, or until the edges are golden. Let cool in the pan on a wire rack for 5 to 10 minutes, then use the parchment overhang to transfer the shortbread to a cutting board.

Step 7

Slice into 16 wedges, following along the lines you scored before baking. Pull the pieces apart so there’s at least 1/2 inch of space between them.

Step 8

Make the glaze: Once the shortbread has completely cooled, in a medium bowl, whisk together the confectioners’ sugar with the pomegranate juice to form a smooth glaze. (Use more confectioners’ sugar for a thicker glaze and more pomegranate juice for a thinner glaze.) Using the whisk, drizzle and swirl the glaze over the cookies. Immediately top with a sprinkling of the reserved ground pistachios. Let the glaze set completely, about 30 minutes, before serving.

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Nutritional Facts

Per wedge

Calories
214
Fat
12 g
Saturated Fat
6 g
Carbohydrates
24 g
Sodium
39 mg
Cholesterol
23 mg
Protein
3 g
Fiber
1 g
Sugar
13 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

From baker and recipe developer Sam Rehn of the blog Buttermilk by Sam.

Tested by Olga Massov.

Published December 4, 2023

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