Almond and Pistachio Kulfi Shortbread
A delightful fusion of creamy almond and pistachio flavors with aromatic spices, perfect for sharing and indulging.
Ingredients
For the cookies
- 120 g unsalted butter, softened Provides a rich and creamy texture.
- 60 g caster sugar Fine sugar for sweetness without grittiness.
- 170 g plain flour/all purpose flour Essential for crumbly shortbread consistency.
- 50 g cornflour Adds tenderness; equivalent to cornstarch in the US.
- 1.5 tsp almond extract Infuses cookies with a nutty aroma.
- 1 tsp vanilla bean paste Adds warm sweetness and visual appeal.
- 1/2 tsp ground cardamom Adds depth of flavor to the cookies.
- 1/4 tsp salt Enhances sweetness and balances flavors.
- 1 tbsp milk of choice Adds moisture to the dough.
- Generous pinch of saffron Elevates flavor and color.
- 40 g shelled unsalted pistachios Provides a crunchy texture.
- 30 g almonds, sliced or chopped Rich and nutty crunch.
- 100 g chocolate of choice, melted For coating the cookies.
- Dried rose petals (optional) Aromatic garnish enhancing visual appeal.
Instructions
Preparation
- Infuse the saffron by heating the milk until steaming hot and steeping the saffron for at least 30 minutes.
- In a mixing bowl, combine the softened butter and caster sugar. Mix gently until combined.
- Add saffron-infused milk, cardamom, vanilla bean paste, almond extract, and salt to the butter mixture. Stir until well incorporated.
- Sift the plain flour and cornflour into the bowl, then gently mix with a fork until it forms a dry, crumbly dough.
- Blitz the pistachios and almonds in a food processor until coarsely chopped.
- Incorporate half to two-thirds of the nut mixture into the dough until evenly distributed.
- Shape the dough into a log approximately 22cm in length.
- Wrap the log in baking paper or clingfilm and refrigerate for at least 2 hours.
Baking
- Preheat your oven to 170°C (fan) or 190°C (conventional).
- Slice the chilled log into even 1.5cm thick pieces.
- Place the slices on a lined baking tray and bake for about 18 minutes.
- Let them cool on the tray for 5 minutes before transferring to a wire rack.
- Melt the chocolate in the microwave in 20-second increments.
- Dunk half of each cooled shortbread in the melted chocolate and allow the excess to drip off.
- Sprinkle crushed nuts and dried rose petals over the coated cookies while the chocolate is still warm.
- Refrigerate the decorated cookies for about an hour to set the chocolate.
Notes
For enhanced saffron flavor, allow for a longer infusion. Experiment with flavors like orange zest instead of vanilla bean paste for a citrusy twist. Avoid overmixing the dough for tender cookies.