Imagine sitting in a cozy corner of your kitchen, the aroma of baking wafting through the air as you prepare a delightful treat that marries the rich flavors of Indian kulfi with the classic charm of shortbread. This Almond and Pistachio Kulfi Shortbread is not just a cookie; it’s a fragrant, buttery masterpiece that melts in your mouth, delivering the warmth of spices and the crunch of nuts in every bite. The subtle notes of saffron, the crispness of pistachios, and the creaminess of almond extract create an exquisite flavor profile that will have your loved ones asking for seconds.
As you gather your ingredients and bring this recipe to life, you’ll find a sense of comfort and joy in every step. The process is simple yet rewarding, making it perfect for baking in the company of friends or for indulging in a leisurely afternoon treat. So, if you’re ready to impress your family and friends with something extraordinary, pin this recipe for later or consider baking it this weekend.
Almond and Pistachio Kulfi Shortbread
Ingredients
Shortbread Base
- 120 g unsalted butter, softened for a rich, creamy base.
- 60 g caster sugar adds sweetness without graininess.
- 170 g plain flour/all-purpose flour provides structure.
- 50 g cornflour ensures a light, crumbly texture.
- 1.5 tsp almond extract infuses a lovely nutty flavor.
- 1 tsp vanilla bean paste adds warmth and sweetness.
- 0.5 tsp ground cardamom adds an exotic touch.
- 0.25 tsp salt enhances sweetness and flavor.
- 1 tbsp milk of choice binds the ingredients and softens the dough.
- 1 generous pinch saffron brings a beautiful golden hue and fragrant aroma.
Nutty Crunch
- 40 g shelled unsalted pistachios for a crunchy texture and nutty flavor.
- 30 g almonds enhances the nutty profile.
Chocolate Coating
- 100 g chocolate of choice for dipping; dark, milk, or white chocolate all work.
- to taste dried rose petals for a stunning finishing touch.
Instructions
Preparation
- Heat the tablespoon of milk in the microwave until steaming hot. Add the pinch of saffron and allow it to infuse for at least 30 minutes.
- In a mixing bowl, mix together the softened butter and caster sugar using a spoon—no need to cream them together.
- Add the saffron-infused milk, cardamom, vanilla bean paste, almond extract, and salt. Mix until just combined.
- Sift in the plain flour and cornflour and mix until it forms a dry, crumbly dough.
- In a food processor, blitz the pistachios and almonds until coarsely ground.
- Add about half to two-thirds of the nut mixture to the shortbread dough and bring everything together by hand.
- Transfer the dough to a clean countertop and shape it into a log about 22cm long.
- Chill the shortbread log in the fridge for 5 minutes.
- Sprinkle the remaining nuts on the countertop and roll the chilled log in the nuts, coating it evenly.
- Wrap the shortbread log tightly in baking paper or clingfilm and place it in the fridge for at least 2 hours.
Baking and Finishing
- Preheat the oven to 170°C (fan)/190°C (conventional).
- Slice the chilled shortbread into even pieces, about 1.5cm thick.
- Transfer the shortbread pieces onto a lined baking tray and bake for 18 minutes.
- Allow them to cool in the tray for 5 minutes before transferring to a wire rack.
- Melt the chocolate in the microwave in 20-second increments until smooth, then pour into a narrow glass or bowl.
- Dunk half of each shortbread in chocolate and let the excess drip off, placing them on a lined baking tray.
- Sprinkle crushed nuts over the chocolate drizzle and follow with dried rose petals.
- Place the tray of shortbread into the fridge for about an hour for the chocolate to set.
Notes
Table of Contents
Why You’ll Love This Recipe
- Easy to make with simple ingredients
- Perfect for cozy weekends or brunch with family
- Wholesome flavor that feels like home
- Beautiful presentation with a touch of elegance
- A unique twist on classic shortbread that’s sure to delight
Ingredients You’ll Need
- 120g unsalted butter, softened – for a rich, creamy base.
- 60g caster sugar – adds sweetness without graininess.
- 170g plain flour/all-purpose flour – provides structure.
- 50g cornflour (cornstarch for US readers) – ensures a light, crumbly texture.
- 1.5 tsp almond extract – infuses a lovely nutty flavor.
- 1 tsp vanilla bean paste – adds warmth and sweetness.
- 1/2 tsp ground cardamom – capers an exotic touch.
- 1/4 tsp salt – enhances sweetness and flavor.
- 1 tbsp milk of choice – binds the ingredients and softens the dough.
- Generous pinch of saffron – brings a beautiful golden hue and fragrant aroma.
- 40g shelled unsalted pistachios – for a crunchy texture and nutty flavor.
- 30g almonds – enhances the nutty profile.
- 100g chocolate of choice – for dipping; dark, milk, or white chocolate all work wonderfully.
- Dried rose petals – for a stunning finishing touch.
Step-by-Step Directions
Start by heating the tablespoon of milk in the microwave until steaming hot. Add the pinch of saffron and allow it to infuse for at least 30 minutes. The longer the infusion, the richer the flavor.
In a mixing bowl, mix together the softened butter and caster sugar. Use a spoon to combine—no need to cream them together or aerate the mixture.
Add the saffron-infused milk, cardamom, vanilla bean paste, almond extract, and salt. Mix until everything is just combined.
Sift in the plain flour and cornflour (cornstarch for US readers). Switch to a fork and mix until it forms a dry, crumbly dough.
In a food processor, blitz the pistachios and almonds until coarsely ground; be careful not to finely grind them.
Add about half to two-thirds of the nut mixture to the shortbread dough. Bring everything together by hand—simply squeeze until the nuts are evenly distributed and the dough feels cohesive.
Transfer the shortbread dough to a clean countertop. Shape it into a log about 22cm long, trying to make it as even as possible. I like to do this on a sheet of baking paper.
Chill the shortbread ‘log’ in the fridge for 5 minutes to firm up slightly.
Sprinkle the remaining nuts on the countertop. Roll the chilled log in the nuts, coating the outside as evenly as possible.
Wrap the shortbread log tightly in baking paper or clingfilm and place it in the fridge for at least 2 hours (or overnight for convenience).
Preheat the oven to 170°C (fan)/190°C (conventional), which is around 340°F/375°F.
Slice the chilled shortbread into even pieces—I prefer about 1.5cm thick.
Transfer the shortbread pieces onto a lined baking tray and bake on the middle rack for 18 minutes. The shortbread will still be slightly soft but will harden as it cools.
Allow them to cool in the tray for 5 minutes before transferring to a wire rack to cool completely.
Melt the chocolate in the microwave in 20-second increments until smooth. Pour it into a narrow glass or bowl; this makes dunking easier.
Dunk half of each shortbread in chocolate and let the excess drip off. Place them on a lined baking tray.
If you notice excess chocolate pooling, let them sit on the lined baking sheet for 5 minutes, then transfer again to a new lined sheet for a cleaner finish.
Sprinkle some crushed nuts over the chocolate drizzle, followed by dried rose petals for a picturesque finish.
Place the tray of shortbread into the fridge for about an hour for the chocolate to set completely.
Pro Tips for Success
- Measure flour correctly for a light texture, spoon it into the measuring cup and level off.
- Let baked goods cool before glazing for better adhesion.
- Store leftovers in an airtight container to maintain freshness, and enjoy within a week.
- For a unique twist, consider mixing in a pinch of cinnamon or clove for added warmth.
Variations and Creative Twists
Feel free to add your spin to this classic recipe:
- Try adding chocolate chips or chunks for an extra sweet surprise.
- Incorporate a hint of rose water in place of some vanilla for a floral twist.
- Swap in different nuts, like walnuts or pecans, for varying textures and flavors.
How to Store or Freeze
To keep the Almond and Pistachio Kulfi Shortbread fresh, store it in an airtight container at room temperature. They’ll remain delicious for about a week. If you’d like to make them ahead of time, these shortbread cookies also freeze beautifully. Just ensure they are fully cooled before placing them in a freezer-safe bag or container. They can be stored for up to three months. When ready to enjoy, simply thaw at room temperature or warm them briefly in the oven for that freshly baked taste.
Serving Ideas
These lovely shortbread cookies can be enjoyed in a variety of cozy settings. Serve them warm with a cup of chai or coffee for a delightful afternoon treat. They’re also perfect for packing in lunchboxes for a sweet surprise during the day. With their elegant touch, they can elevate any dessert table at gatherings, brunch, or festive occasions.
For More Recipe Inspiration
If you’re looking for other easy and delightful recipes, why not check these out?
Nutty Shortbread FAQ
Can I use different nuts for this recipe?
Absolutely! Experiment with walnuts, pecans, hazelnuts, or even a mix to create unique flavor profiles in your shortbread.
How can I prevent the shortbread from spreading during baking?
Chill the dough until it’s firm before baking. This helps the shortbread keep its shape and prevents excess spreading in the oven.
Can I use larger pieces of nuts in the shortbread?
Yes, coarsely chopped nuts will provide a rustic texture and bite—just ensure the pieces aren’t so large that they affect the dough’s structure.
Follow Me for More Cozy Recipes
If you love simple, cozy bakes, follow me for more recipe inspiration!