Gorgonzola and Pistachio Shortbread Wafers
Delight your taste buds with these Gorgonzola and Pistachio Shortbread Wafers, a sophisticated savory treat that's perfect for entertaining or indulgent snacking. This recipe combines the tangy richness of Gorgonzola cheese with the buttery crunch of pistachios, all nestled within a tender, crumbly shortbread base. Infused with a hint of freshly ground black pepper, these wafers strike the perfect balance between salty, nutty, and slightly sweet flavors. Easy to prepare and ready in just over 30 minutes, they pair beautifully with honey, fruit preserves, or a crisp glass of wine. Whether served as an appetizer or a unique addition to your charcuterie board, these gourmet wafers will elevate any occasion.
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Recipe Information
Ingredients
- 180 grams All-purpose flour
- 115 grams Cold unsalted butter
- 100 grams Gorgonzola cheese
- 50 grams Shelled pistachios (unsalted, roughly chopped)
- 5 grams Granulated sugar
- 2 grams Salt
- 1 gram Black pepper (freshly ground)
- 15 milliliters Water (cold)
Instructions
Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, sugar, salt, and freshly ground black pepper.
Cut the cold unsalted butter into small cubes and add it to the dry ingredients. Use a pastry cutter or your fingertips to rub the butter into the flour mixture until it resembles coarse crumbs.
Crumble the Gorgonzola cheese into small pieces and add it to the bowl. Mix gently to incorporate, ensuring the cheese remains in small clumps.
Add the chopped pistachios and stir to evenly distribute them throughout the dough.
Drizzle in the cold water, one tablespoon at a time, and mix the dough until it begins to form a cohesive ball. Avoid overworking the dough to keep the wafers tender.
Place the dough on a sheet of plastic wrap and shape it into a log approximately 4-5 cm (1.5-2 inches) in diameter. Wrap tightly and refrigerate for at least 1 hour to firm up.
Once chilled, unwrap the dough log and slice it into 6-8 mm (1/4 inch) thick rounds using a sharp knife. Place the slices on the prepared baking sheet, spacing them about 2.5 cm (1 inch) apart.
Bake in the preheated oven for 12-15 minutes, or until the edges turn lightly golden. Keep an eye on them to avoid overbaking.
Remove from the oven and let the wafers cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve the wafers as-is or pair them with honey, jam, or a glass of wine. Store any leftovers in an airtight container for up to 5 days.
Nutrition Facts
Calories |
91 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.2 g | 8% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 14 mg | 5% | |
| Sodium | 89 mg | 4% | |
| Total Carbohydrate | 6.9 g | 3% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 0.4 g | ||
| Protein | 2.2 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 27 mg | 2% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 36 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
