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Pistachio shortbreads from Ottolenghi: The Cookbook (page 220) by Yotam Ottolenghi and Sami Tamimi

  • ground rice
  • pistachio nuts
  • green cardamom pods
  • store-cupboard ingredients
  • vanilla sugar

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Silverscreensuppers on April 04, 2019

    I liked these - agree with laurenlangston that they need to be baked a lot longer than Ottolenghi states. Depends on your oven I guess, but mine took about 30 minutes to cook. Entering them for the Muswell Hill and District Horticultural Society Spring Show cookery class for shortbread - wish me luck!

  • laurenlangston on August 06, 2016

    Deliciously heavy on the cardamom. These do not look like the picture. I even got a ruler out to measure these things as I was cutting them, but after 35 minutes in the oven (recipe calls for 20) they still were not the least bit brown on top.

  • mirage on June 26, 2010

    Should be called Cardamom Shortbreads w/Pistachios. Very nice flavor and texture, but nobody loved.

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