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Pistachio Shortbread Cookies with Strawberry Preserves

melindastrauss.com · 2018

Against 433 shortbread recipes

Less butter than 99% of recipes and more sugar than 80%.

See how all 433 shortbread recipes compare →

Get the method at melindastrauss.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical pan: the median of 433 shortbread recipes, per 100 g of flour.

  • Less butter than 99% of recipes: 44% of the flour weight against the typical recipe's 81%, about half as much.
  • More sugar than 80% of recipes: 54% of the flour weight against the typical recipe's 40%.
Butter: 44%, 1st percentileSugar: 54%, 81st percentileStarch: 0%, 42nd percentileSalt: 0.3%, 46th percentileButterSugarStarchSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (11)

  • 2 cups almond flour≈ 192 g
  • 1 cup chopped unsalted pistachios≈ 120 g
  • 1/2 cup coconut flour≈ 56 g
  • 1/2 tsp baking soda≈ 3 g
  • 1/8 tsp sea salt≈ 0.8 g
  • 1/2 cup coconut oil, melted≈ 109 g
  • 1/4 cup pure maple syrup≈ 78 g
  • 1 Tbsp vanilla extract≈ 13 g
  • 2 cups fresh or frozen strawberries≈ 300 g
  • 1/4 cup coconut sugar (or white sugar)≈ 55 g
  • 1 Tbsp lemon juice≈ 15 g

flour 248 gbatter 941 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.

  • Butter44% · 1st percentile
  • Sugar54% · 81st percentile
  • Starch0% · 42nd percentile
  • Salt0.3% · 46th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
10 to 12 minutes
median 18 minutes

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