Ingredients
- 1 1/2 cups all purpose flour
- 1/2 cup sugar
- 1/2 cup semolina flour*
- 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
- 1 1/2 teaspoons grated lemon peel
- 1 teaspoon vanilla extract
- 1 cup shelled natural pistachios (about 4 ounces), coarsely chopped
Description
Traditional Scottish Shortbread Is Baked In Molds. In This Modern Version, The Dough Is Simply Pressed Into A Pan, Baked, And Cut Into Squares. Grated Lemon Peel Cuts The Buttery Richness, And Semolina Flour Adds Texture.
Bon Appetit Magazine
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