Cheddar Cheddar Pistachio Salty Shortbread – La Cuisine de Bernard


Here is my little shortbread recipe that I developed after I ate such a recipe in London. They are very tasty and above all very crunchy! You can keep it for more than a week in a completely airtight box. They will be irresistible aperitif!

45 shortbread recipe:

  • 165 grams cheddar cheese
  • 110gm semi-salted butter, at room temperature
  • 20 grams of pistachio powder
  • 160 grams of flour
  • 80gm raw unsalted pistachio nuts
  • chili powder
  • Black pepper from the grinder

In this recipe I took the cheddar which I found easiest, it’s white cheddar but take an orange if you can find it!

Grate the cheddar finely and weigh the necessary amount (165 g).

Place in robot bowl with butter, chili powder and pepper to your taste.

Add pistachio powder.

Mix well and then add the raw pistachios, which you will chop with a coarse knife.

Put the flour in a bowl.

Mix with the paper until you get a homogeneous paste.

Roll the dough into sausages with a diameter of 4 cm.

Wrap it in a rubber film. Here we see that the pudding is more than 40 cm long.

Cool for at least an hour, then cut into 8 mm thick slices.

Place it on a baking tray lined with butter paper.

Bake for 23 minutes at 170°C.

Leave to cool before storing in an airtight container!

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