Pistachio shortbread – it’s the obvious post in prep for valentines day, don’t you think? My partner loves pistachios – they are his favourite nut. Almonds are my front runner in the nutty world. To express my love on this overly-commercialised day last year, I created this free-from recipe. Since then I have baked them for little afternoon tea parties we have shared with family and friends, and they have always gone down a treat. Apart from the pistachios, they are pretty free-from with no eggs, dairy, or soya.
I don’t always do the pistachio and sugar edging as it requires that little bit more time and effort, so if you are in a rush don’t worry they taste nearly as scrummy without the edging. They do look prettier with it – which is why I did it for this edible gift last year!
This year, for tomorrow I’ve created a little something I’m pretty confident he’s gonna appreciate – but you will have to wait another year before you can enjoy it too, as he reads these posts and I want it to be a surprise tomorrow.
Anyhow, in the meantime here’s how to make these melt-in-your-mouth vanilla and pistachio shortbread rounds, with love to you from me 😉 x