Wonderful Nutty Buscuits

Pistachio Shortbread
This recipe is based on one I found in  Yotam Ottolenghi cookery book. I have adapted it to our taste, but I highly recommend you take a look at this wonderful book.

Makes about 15

3-4 cardamom pods
200g butter, at room temperature
100g soft brown sugar
240g plain flour
25g ground almonds
60g pistachios, shelled
2 tbsp milk

Remove the seeds from the cardamom pods and grind to a powder. Grind the pistachios until they are still fairly course. They are going to coat the outside of the biscuits.
Place the butter, sugar, flour, almonds and cardamom powder in a mixing bowl or food processor. Either mix with a hand mixed or whiz in the food processor until well combined.
Bring the dough together with your hands and form into a sausage shape about 5cm in diameter and about 32cm long.
Cut a piece of cling film large enough to hold the dough sausage with extra to seal the ends.
Sprinkle the pistachios evenly on the cling film.
Paint the upper half of the sausage with milk and roll into the pistachios.
Paint the other side with the milk and roll the sausage over so it is coated with the nuts.
Press gently with your hands to firm in the nuts.
Roll the sausage in the cling film and twist the ends to seal.
Place in the fridge for 30 minutes. This firms up the dough and makes it easier to cut.
Preheat the oven to 150C/ gas mark 2. Grease a large baking sheet.
Unwrap the dough and cut, using a serrated knife, into about 15 slices.
Place on the baking tray gently pressing down to flatten a little. Leave a small space between each one and bake for 15-20 minutes.

To vary
Omit the pistachios, almonds and cardamom pods and use 80g pecans. Grind 20g finely and add to the dough mixture before mixing. Grind the rest of the nuts and coat the outside as before.
Omit the pistachios and cardamom pods and add 25g dark chocolate chips to the dough mixture. Grind 60g hazelnuts coarsely and coat the outside as before.
Omit the pistachios and cardamom pods and add 30g chopped cherries and half teaspoon almond extract to the dough mixture. Roll in 60g of coarsely  ground almonds.