Shortbread's always been a favourite in my family; the soft, crumbly texture and the slight melt-in-mouth feeling of each bite means that dozens of cookies are gone within the space of a week or so. Although my medical form states that I'm a tad allergic to pistachios, I've always been an avid fan of pistachios since forever. They're by far my favourite nut, with cashews next, but unfortunately, I am apparently most allergic to those two nuts..
1 cup (110g) shelled pistachios, roasted
250g butter, softened
1 cup (160g) icing sugar
1 ½ cups (225g) plain flour
2 tbsp rice flour
2 tbsp cornflour
¾ cup (90g) almond meal
Coarsely chop 2/3 of the nuts, and reserve the whole nuts for decoration.
Beat the butter and sifted icing sugar in a bowl with electric mixer until light and fluffy, about 2-3 minutes. Stir in sifted flour, almond meal and chopped nuts.
Shape level tablespoons of mixture into mounds, place about 3cm apart on oven trays. Note: Try and shape the dough into tall cones so that they will maintain a mound shape after the baking process. Press one whole nut on each mound, bake about 25 mins. Stand 5 mins, place on wire racks to cool.