Almond and pistachio shortbread

Ingredients

• 160g unsalted butter, at room temperature
• 50g icing sugar
• 1 tsp rosewater, (optional)
• 1 tsp vanilla extract
• 190g plain flour
• 100g almond meal
• 1/4 tsp salt
• 18 pistachios

For dusting:

• 90g (3/4 cup) icing sugar

Directions

1. Pre-heat the oven to 170°C. Line two large trays with non-stick baking paper.
2. Put the butter and sugar into the bowl of a stand mixer fitted with the beater attachment or use hand-held electric beaters and a mixing bowl. Beat on medium speed until smooth and creamy, 2 minutes. Beat in the rose water and vanilla. Pause mixing to scrape down the bottom and sides of the bowl. Add the flour, almond meal and salt. Mix on low speed until a soft and sandy dough has just begun to form. Cover the bowl with plastic wrap and set it in the refrigerator to chill for 30 minutes until slightly firm.
3. Use a tablespoon to scoop out evenly sized portions of the dough. Roll each into a smooth ball then press a pistachio firmly into the centre. Divide between the baking trays, leaving a few centimetres apart to allow for spreading.
4. Bake for 15 to 18 minutes or until lightly golden brown and fragrant, rotating halfway through baking to ensure even colouring. Meanwhile, sift the icing sugar for dusting into a medium bowl.
5. Remove the shortbreads from the oven and allow to cool for five minutes. Roll each in the icing sugar until well coated then return to the baking tray. Once all the shortbreads are coated, coat a second time in the remaining sugar before serving. The cookies will keep for up to five days in an airtight container stored at room temperature. Keep in a cool place out of direct sunlight.