Pistachio Shortbread


2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon coarsely ground black pepper
1/2 cup pistachios, finely ground
3/4 cup unsalted butter, room temperature
1 teaspoon lemon zest
1/4 cup confectioners’ sugar
1 tablespoon granulated sugar
3 tablespoons brewed mint tea
1/4 cup tupelo honey
1/2 teaspoon sea salt
1/4 teaspoon cayenne pepper
4 oz spreadable goat cheese, divided into 4 (1-oz) portions
8 strawberries, hulled, halved
1/4 cup pistachios, coarsely crushed


Serves 4

Preheat oven to 300°F.

Whisk flour, salt, baking powder and pepper in a bowl. Stir in pistachios.

Mix butter, lemon zest and confectioners’ sugar in the bowl of a stand mixer with the paddle attachment on low speed. Add pistachio mixture and mix until coarse pea-size crumbles form. Gather dough into a ball and transfer to a lightly-floured surface. Knead 8–10 times until it just comes together.

Roll dough to a 1/8-inch-thickness and a 12-inch x 15-inch rectangle. Cut dough into 1-inch x 3-inch strips. Knead any dough scraps together, and repeat cutting.

Space crackers 1/4-inch apart onto two parchment-lined baking sheets and sprinkle 1 tablespoon granulated sugar. Bake 20–25 minutes until golden brown. Remove from oven and cool 10 minutes.

Whisk honey and mint tea until smooth. Season with salt and cayenne pepper.

Divide goat cheese on plates, drizzle with mint-honey. Serve with pistachio shortbread crackers and strawberries, and garnish with crushed pistachios.