savory shortbread pistachio parmesan lemon olive oil appetizer snack

Pistachio, parmesan & lemon savory shortbread

Name: Pistachio, parmesan & lemon savory shortbread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 16
Ingredients: 340 g all-purpose flour; 80 g parmesan or grana padano, finely grated; 70 g roasted salted pistachios, roughly chopped; 1.5 lemon zest; 1 tsp thyme leaves; black pepper; 0.5 tsp salt (optional); 180 g olive oil; 1 egg yolk; 20 g pistachios, roughly chopped (for topping); thyme leaves (for topping); black pepper (for topping)

Buttery in texture despite being made with olive oil, with salty parmesan, crunchy pistachios and a hint of lemon.

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Method

1
Preheat the oven to 170°C conventional.
2
Line a 22 × 24 cm tin with baking paper.
3
In a large bowl combine the flour, parmesan, pistachios, lemon zest, thyme, black pepper and salt.
4
Add the olive oil and egg yolk and mix until a dough forms.
5
Press the dough evenly into the prepared tin.
6
Score into squares or fingers and prick lightly with a fork.
7
Sprinkle with the extra pistachios and thyme.
8
Bake for 45–50 minutes or until the surface is set and the edges are lightly golden.
9
Allow to cool completely before cutting and serving.