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Ingredients
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Pistachio Shortcrust Dough
Pistachio Frangipane Filling
Assembly & Finishing
Method
Pistachio Shortcrust Dough
- 1
Combine dry ingredients
In a medium bowl whisk together 1.5 cups all-purpose flour, 0.5 cup finely ground pistachios, 0.25 cup icing sugar and 1/8 tsp salt until evenly distributed.
- 2
Cut in butter
Add 0.5 cup cold cubed unsalted butter to the flour mixture. Using a pastry cutter or fingertips, work the butter into the dry mix until the texture resembles coarse crumbs with pea-sized pieces of butter remaining.
- 3
Bind the dough
Stir in 1 egg yolk and 1 tablespoon ice water. Gently bring the mixture together with a spatula or lightly floured hands until it forms a cohesive dough. If too dry, add up to 1 teaspoon additional ice water, 1/2 teaspoon at a time.
- 4
Chill
Form the dough into a flat disc, wrap in plastic, and refrigerate for at least 30 minutes (up to 2 hours). Chilling firms the butter and helps prevent shrinking during baking.
Pistachio Frangipane Filling
- 5
Cream butter and sugar
In a medium bowl, beat 0.25 cup softened unsalted butter with 0.25 cup granulated sugar until light and pale, about 2–3 minutes with a hand mixer or vigorous whisking.
- 6
Add egg and flavorings
Beat in 1 whole egg until fully incorporated, then mix in 0.5 tsp vanilla extract, 1/8 tsp almond extract (optional), and 1/2 tsp lemon zest.
- 7
Fold in dry pistachio
Stir in 0.75 cup very finely ground pistachios and 1 tablespoon all-purpose flour until the frangipane is smooth and spreadable. Scrape down the bowl and taste for balance; add a pinch of salt if needed.
Assembly & Baking
- 8
Preheat and prepare
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Lightly flour a clean work surface.
- 9
Roll and cut dough
Remove chilled dough from refrigerator and let rest 5 minutes to soften slightly. Roll the dough to about 3–4 mm (1/8 inch) thickness. Using a triangle cutter or a knife and a 3.5–4 inch template, cut out 4 triangles (two triangles will be used per finished item; this yields 2 finished triangle shapes). Re-roll scraps once if necessary and keep dough chilled if it becomes too soft.
- 10
Pipe or spoon filling
Place 2 triangles on the prepared baking sheet spaced 1–2 inches apart. Divide the pistachio frangipane into two equal portions. Spoon or pipe each portion into the center of two triangles, leaving a 1/4–1/2 inch border around edges to allow for sealing.
- 11
Top and seal
Brush the border lightly with a bit of beaten egg white or water, then place the remaining two triangle dough pieces on top to form sandwich triangles. Press the edges gently with a fork or crimp with fingers to seal and trim any uneven edges. Lightly press to flatten slightly so they bake evenly.
- 12
- 13
Bake
Bake in the preheated oven for 18–22 minutes, or until the pastry is golden brown and the filling is set. Rotate the baking sheet once halfway through for even color.
- 14
Cool and finish
Remove from oven and transfer to a cooling rack. Allow the triangles to cool for at least 15 minutes to let the filling set. Dust lightly with 1 teaspoon powdered sugar if desired before serving.