Ingredients:

  • 1 cup (227 g) Unsalted Butter, cold, cut into 1-inch cubes
  • 2/3 cup (135 g) Powdered Erythritol/Monk Fruit Blend
  • 2 cups (224 g) Super-Fine Almond Flour
  • 1/2 cup (60 g) Finely Ground Pistachios
  • 1 teaspoon (5 ml) Vanilla Extract
  • 1/4 teaspoon (1.25 ml) Pistachio Extract (Optional)
  • 1/2 teaspoon (3 g) Fine Sea Salt
  • 2 tablespoons (30 g) Coarsely Chopped Pistachios, for garnish

Instructions:

  1. Combine Dry Ingredients: Whisk together the almond flour and salt in a medium bowl. Set aside. Measure out the finely ground pistachios (1/2 cup). Separately, coarsely chop the garnish pistachios (2 tbsp).
  2. Cream the Butter and Sweetener: In the bowl of a stand mixer fitted with the paddle attachment, cream the cold butter cubes and powdered sweetener on medium speed until light and fluffy (about 3–4 minutes).
  3. Add Extracts: Scrape down the bowl, then beat in the vanilla and optional pistachio extracts until just combined.
  4. Incorporate Dry Mix: Reduce the speed to low. Gradually add the almond flour/salt mixture and the ground pistachios. Mix only until the dough just comes together—do not overmix.
  5. Form the Log: Turn the dough out onto plastic wrap or parchment paper. Shape it into a tight cylinder (log shape), approximately 1.5 inches (4 cm) in diameter.
  6. Add Garnish: Lightly brush the outside of the log with water or melted butter, then roll the log in the 2 tablespoons of coarsely chopped pistachios, pressing gently to adhere.
  7. Chill: Wrap the log tightly and refrigerate for a minimum of 45 minutes, or up to 2 hours, until the dough is very firm. This step is critical for stability.
  8. Preheat and Prepare: Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper.
  9. Slice: Remove the chilled dough log. Using a sharp knife, slice the dough into discs approximately 1/3 inch (8 mm) thick.
  10. Bake and Cool: Arrange the biscuits on the prepared baking sheet. Bake for 12–15 minutes until the edges are lightly golden brown. Allow the shortbread to cool completely on the baking sheet for at least 20 minutes before moving them.