Pistachio Shortbread
PJ Hamel · kingarthurbaking.com · 2 dozen shortbread wedges
Against 433 shortbread recipes
Less sugar than 97% of recipes and more butter than 84%.
How it compares
Against the typical pan: the median of 433 shortbread recipes, per 100 g of flour.
- Less sugar than 97% of recipes: 21% of the flour weight against the typical recipe's 40%, about half as much.
- More butter than 84% of recipes: 95% of the flour weight against the typical recipe's 81%.
- More salt than 88% of recipes: 1.3% of the flour weight against the typical recipe's 0.4%, about 3.5 times as much.
Ingredients (7)
- 16 tablespoons (227g) unsalted butter, room temperature227 g
- 1 box (3.4 ounces) instant pistachio pudding mix, Jell-O preferred for best color96 g
- 1/4 cup (50g) granulated sugar50 g
- 1/2 teaspoon table salt≈ 3 g
- 1/8 to 1/4 teaspoon pistachio flavor, optional*≈ 0.9 g
- 2 cups (240g) King Arthur Unbleached All-Purpose Flour240 g
- 2/3 cup (85g) shelled, finely chopped pistachio nuts, optional85 g
flour 240 gbatter 702 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 433 recipes. Shaded: the middle half. Tick: the median.
- Butter95% · 85th percentile · median 81%
- Sugar21% · 2nd percentile · median 40%
- Starch0% · 42nd percentile · median 0%
- Salt1.3% · 89th percentile · median 0.4%
Oven
- Temperature
- 300°F / 150°C
- median 350°F
- Time
- 35 to 40 minutes
- median 18 minutes
Keep exploring
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