Roasted Pistachio Shortbread

Continuing in what has become a popular series, I'm making more savory shortbread crackers that pair beautifully with a glass of wine.  This time they are heavily studded with roasted pistachios and topped with a sprinkle of sea salt.  I made a few changes this time.  For one, I divided the dough into two logs, and cut the shortbreads a bit thinner, to make for a slightly smaller, lighter cracker that won't overwhelm your appetite if you have a few before dinner.

When I walked into my supermarket the other day there was a huge display of pistachios.  Nuts are harvested in the fall, which is probably why they're traditionally associated with the holidays and holiday cooking.  Whenever you see a large display of a particular food it's a good indication that it's in season.  The minute I saw the bags of plump roasted pistachios the idea for these shortbreads was born.  I have a lot of nuts leftover, so I'm planning at least one more pistachio inspired dish...stay tuned.

Pistachio and Sea Salt Shortbread

(Set the oven to 325)
1 1/4 cup flour

1/4 tsp salt

1/2 cup finely shredded Parmigiana Reggiano

1 stick plus 4 Tbsp cold unsalted butter, cut in pieces

1 cup shelled roasted and salted pistachio nuts

Sea salt for finishing

Chop the pistachio nuts.  I used my mini processor to do this because I wanted a variety of texture, and the processor gives me a range from finely ground to large chunks.  This will be beautiful in the finished shortbread, and will ensure that you can actually taste the pistachio when you bite into the larger bits.  I pulsed and redistributed a few times before I was satisfied.

Put the flour, salt and cheese in the bowl of a food processor.  Pulse to combine, and then add the cold butter cubes.  Pulse about 10 times, and then run the machine for just a few seconds.  Check to see if the dough holds together when you squeeze some between your fingers.  It will look like a mass of crumbles at this point.  Put the nuts in and pulse once to distribute them.

Turn the dough out onto a surface and form a single mound of dough.  Divide that in half and form two logs of dough each about 7 inches long.  You may need to work with the dough briefly to get it to come together. Wrap the logs in waxed paper and twist the ends to secure.  As you roll them up you can shape and smooth them.

Refrigerate the dough for about an hour.  (You can also leave it longer, and you can freeze the dough at this point for later use.)
When you're ready to bake, slice the shortbread with a sharp knife into about 1/4 inch slices. Sometimes the end pieces will crumble a bit, if they do just push them back together with your fingers.

Put the slices on a parchment or silpat lined baking sheet and sprinkle lightly with sea salt.

Bake for 15 minutes, until just barely browned.  When gently touched they will still seem slightly soft.

I got a little too excited about the wonderful Welsh sea salt I bought...you will use a lighter hand when sprinkling and they'll be perfect.  Luckily any excess can just be brushed off.

Wonder why pistachios are green?  Chlorophyll causes the green color.  Wonder why they are sometimes in red shells?   When they were introduced in America in the 1930s as a snack food they were dyed red so that they would stand out in vending machines to attract buyers.
Most of our pistachios are grown in California, and they've had bumper crops lately.  Enjoy!