top of page

Pistachio Shortbread Sandwich Cookies

Pistachio Shortbread Cookies
Pistachio Shortbread Cookies and Jam

Our friends at theperksofbeingus have a way of combining ingredients that creates a taste sensation, and this mix of pistachio nuts, lemon zest and St. Dalfour fruit spread is no exception.


1 cup shelled pistachios
3 cups flour
1 teaspoon baking powder
1⁄4 teaspoon kosher salt
1 1⁄2 cups butter
1 1⁄4 cups granulated sugar
1 teaspoon vanilla extract
3 teaspoons almond extract
1 tablespoon finely grated lemon zest, yellow part only




  1. Pulse pistachios in a food processor until very finely ground. Add baking powder and salt, and pulse to blend.     Add 1 1/2 cups of the flour, and pulse to blend.

  2. Add the butter into the flour and pistachio mixture, and pulse until everything is well combined. Add vanilla and almond extract, along with the lemon zest, and pulse again stopping to scrape down bowl as necessary.

  3. Scrape dough out of food processor into a large bowl. Add remaining our and mix with hands.


  1. Divide dough in 2 equal pieces, and roll into a log.

  2. Wrap each piece in plastic wrap. Chill for at least 2 hours, this can be made up to a week in advance.


  1. Heat the oven to 160 degrees Celsius. Working with 1 log at a time, cut 1/2 cm slices. Transfer the sliced cookies onto a baking tray lined with baking paper, spaced 3cm apart.

  2. Cut shapes out of the middle of the other half of the cookies. Using a metal spatula, slip them onto a baking tray lined with baking paper, separating the centers out. If at any point the dough becomes too soft return it to the freezer.

  3. Bake cookies until the edges are golden brown, 12 to 15 minutes. Half way through, rotate baking trays and switch positions on the shelf. Note that the solid cookies may take a minute or so longer to bake then the cookies that have cut outs. Allow cookies to cool.


  1. To assemble the cookies, spread about a teaspoon of St. Dalfour Raspberry or Strawberry Fruit Spread onto the flat sides of the larger circles. Gently press a cut out cookie onto the fruit spread.

  2. Dust the tops of the cookies with icing sugar.

  3. Store cookies in an airtight container with baking paper between layers.

Thank you to the amazing creators of this recipe for letting us share it with you! For this and many other fabulous recipes check out theperksofbeingus.



1 cup St. Dalfour Strawberry or Raspberry Fruit Spread

Icing sugar, for dusting

bottom of page