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Orange Blossom Pistachio Shortbread Recipe
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Orange Blossom Pistachio Shortbread Recipe from Cove Cake Design

I always love to have some cookie recipes up my sleeve, something that can be made quickly for an edible gift, or when expecting guests for an afternoon cuppa.

For this recipe, I adapted a simple shortbread base to incorporate the delicate flavour of orange blossom combined with pistachio, pomegranate and a sprinkling of rose petals…a favourite flavour combination.

Orange Blossom Pistachio Shortbread Recipe

Ingredients:

For the Orange Blossom Shortbread
– 150g icing sugar
– 300g plain flour
– 150g cornflour
– 300g soft unsalted butter
– 1 tsp. orange blossom water (or finely grated zest 1 orange if you don’t have this)
– 100g shelled pistachios
– 1 egg, beaten

For the Pomegranate Glaze
– Juice from one pomegranate
– Approx 300g icing sugar
– 1/2 tsp. orange blossom water (optional)
– Rose petals to decorate (optional)

Method:
1. To make the shortbread, place the pistachios on a baking tray and put in the oven for approx 10-15 mins until lightly toasted, shaking every few minutes to turn. Take care not to burn.
2. Place the toasted nuts in a processor and pulse until coarsely ground. Scatter the ground pistachios over a baking tray or sheet of greaseproof paper. Set aside.
3. Sieve the icing sugar, flour and cornflour together and transfer into a food processor. Add the butter and orange blossom water and process until the mixture forms a ball of dough.
4. Remove the dough from the processor and divide into 3. Roll each piece into a log shape approx 4cm in diameter.
5. Brush each of the shortbread dough logs with beaten egg and roll in the ground pistachio to coat.
6. Wrap tightly in cling film and place in the fridge for 30 mins to chill. (Note: the dough can be stored in the fridge at this stage for up to 24 hours before proceeding with the next step if you wish to prepare in advance)
7. Meanwhile, preheat the oven to 160°C/325F.
8. Remove the shortbread from the fridge and unwrap the cling film. Using a sharp knife cut the dough into rounds. Place on a baking sheet lined with baking parchment or a silicone baking mat.
9. Bake for approx 15 mins until lightly golden. Remove the tray from the oven and leave to cool for approx 5 mins before gently removing with a palette knife to a wire rack to cool completely.
10. To make the pomegranate glaze, sieve the icing sugar into a medium size bowl. Remove the seeds from the pomegranate and pour any juice into a separate bowl.
11. If the pomegranate is not particularly juicy, simply pulse the pomegranate seeds in a small food processor and pass the pulp through a sieve, collecting the juice and discarding the seeds.
12. Slowly add enough pomegranate juice to the sieved icing sugar to make a smooth icing that is spreadable, but not too runny. Add the orange blossom water and mix.
13. To finish the cookies, spread the pomegranate glaze over each of the cookies using a palette knife. Sprinkle with rose petals and any leftover ground pistachio.
14. Store the cookies in an airtight container. Best consumed within 2 days.

RECIPE BY SUZANNE BRADY

Suzanne Brady Cake Cove Design Cove Cake Design was founded in 2013 by Suzanne Brady. A former scientist, with a PhD in Biochemistry followed by a career working for Cancer Research UK, Suzanne discovered a natural love of baking after becoming a full-time mother in 2008. A keen student, she completed a Professional Masters Certificate in Cake Decorating, Royal Icing and Sugar Flower Techniques at Squires International School and a PME Knightsbridge Diploma in Sugar Flowers. With an eye for perfection Suzanne subsequently honed her skills with online and self-taught techniques. And so in 2013 Cove Cake Design, a nod to the stunning Sandycove area of Dublin where Suzanne and her family call home, began its baking journey.

From the outset Suzanne’s ethos has been to work closely with each client, drawing on a wide source of inspiration to create a bespoke cake unique to each occasion. With a delectable menu reflecting the quality of ingredients sourced and the design precision with which Suzanne decorates each cake it is unsurprising that Cove Cake Design has flourished into a thriving home business whose cakes have been recognised and featured in numerous magazines and blogs from around the world.

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