For all of you who have asked for the Pistachio Shortbread recipe, here it is. :-) This is a gluten free recipe and is just melt-in-the-mouth.
GLUTEN FREE : Melt-in-your-Mouth Shortbread / Pistachio shortbread
1/2 cup cornstarch
1/2 cup icing confectioners' sugar
1 cup rice flour
3/4 cup butter (170 grams) Use 190g butter if adding pistachios
If you want to add pistachios:
1 Cup Pistachios
Mix in ½ cup pistachio kernels, finely chopped to flour mixture. Plus Roast ½ cup pistachio kernels in frying pan with a little salt. Put in food processor and process until fine. Add to flour mixture. Use approx 190 grams butter if using the pistachios
Sift cornstarch, sugar and rice flour together.
Mix with hands until soft dough forms. Refrigerate one hour.
Shape dough into 1-inch balls.
Place about 1-1/4 inches apart on greased cookie sheet; flatten with lightly floured fork. Bake at 300 degrees for 20-25 minutes or until edges are lightly browned.