Photo: Ernest Porzi
Pistachio and lemon shortbreads recipe
10 ingredients
1 hr 20 min + 20 min
4 people
openrecipes
Whoever invented shortbread is a god in my eyes. The best I ever tasted was in Scotland and I have not had any since that could match their superb texture and taste.
Estimated Nutrition (whole recipe, rough)
1114
Calories
24g
Protein
40g
Fat
165g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 100 shelled pistachio nuts
- g ground rice
- 50 plain flour
- g lemons, grated rind only
- 250 vanilla bean paste
- g icing sugar, sifted
- 2 salt
- 2 unsalted butter, softened
- tsp drizzle olive oil
- 100 sprinkle caster sugar, for dusting
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes