Like most homemade biscuits, these cocoa nibbed pistachio shortbread rounds are thoroughly delicious. They’re slightly difficult to roll because of the nubbly bits of cocoa nibs and nuts. This gives them a certain rustic charm.
This recipe from Suelle was another one I knew I was going to make as soon as I saw it on Mainly Baking. These biscuits looked so attractive with the lovely green pistachios and brown nibs, I thought they would make good Christmas gifts.
This is what I did:
- Creamed 110g unsalted butter with 50g caster sugar until light and fluffy
- Sifted in 125g unbleached white flour (unusual for me, but I wanted them to look pale and interesting – didn’t quite work), 50g semolina and a pinch of rock salt.
- Mixed roughly together, then added 25g pistachios – roughly chopped and 20g cocoa nibs.
- Kneaded this very briefly until all incorporated.
- Rolled out to about 3mm and cut into 14 rounds – not very easy as mixture was fragile and kept breaking.
- Baked at 150C for 25 minutes.
Well, mine didn’t look nearly as good as Suelle’s but I’m so glad I made them as these shortbreads were delicious and went down particularly well with the recipients. They were very short, crisp and crumbly and oh so yummy. I wish I’d made a whole batch just for us. Thank you Suelle for a truly wonderful recipe.