Rose Pistachio Shortbread - cooking recipe

Ingredients

3/4 cup all-purpose flour
5 tablespoons confectioners' sugar
1 pinch salt
1/3 cup cold unsalted butter, cubed
1 egg yolk
3 tablespoons chopped pistachio nuts
2 teaspoons crushed dried rose petals

Preparation

Combine flour, confectioners' sugar, and salt in a bowl. Add cubed butter and rub everything together until mixture resembles fine bread crumbs. Add egg yolk and combine until a solid ball of dough is formed. Work in pistachios and rose petals.
Roll dough into a log, approximately 1 inch in diameter and 10 inches long. Wrap in plastic wrap and chill in the fridge for 2 hours, or up to 5 days if making ahead.
Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
Remove plastic wrap from dough once it's chilled and solid. Unwrap and slice into 1/4-inch rounds and place on the prepared baking sheet.
Bake in the preheated oven until shortbread has a light golden color, about 15 minutes. Cool and store in an airtight container.