Pistachio Shortbread - PCOS-Friendly Recipe
This Pistachio Shortbread is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
- 1 cup unsalted, shelled raw pistachios (about 4 1/2 ounces)
- 1 1/4 cups all-purpose flour
- 3/4 cup sugar
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2" pieces
- 1 teaspoon kosher salt
- 1/4 teaspoons vanilla extract
Instructions
- Pulse pistachios in a food processor until finely ground but not a paste, about 30 seconds. Add flour, sugar, butter, salt, and vanilla; pulse until mixture is the consistency of cornmeal. With machine running, drizzle in 2 tablespoons ice water (a crumbly dough should form; do not overprocess).
- Transfer dough to a sheet of parchment paper and pat into a rectangle. Top with another sheet of parchment and roll out to a 12x8" rectangle. Transfer dough (in parchment paper) to a baking sheet and chill until firm, about 1 hour.
- Place racks in upper and lower thirds of oven; preheat to 350 °F. Remove top sheet of parchment paper from dough and discard. Cut dough lengthwise into 8 equal strips, then each strip crosswise into quarters, forming 32 rectangles. Place rectangles on 2 parchment-lined baking sheets, spacing 1" apart.
- Bake shortbread until golden brown, rotating sheets halfway through, 18-20 minutes. Transfer to wire racks; let cool.
- DO AHEAD: Shortbread can be made 5 days ahead. Store airtight at room temperature.
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Frequently Asked Questions
Yes, this Pistachio Shortbread recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Dessert. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. It makes 32 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
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