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Almond and Pistachio Kulfi Shortbread

A delightful fusion dessert that brings traditional Indian flavors into a classic shortbread treat, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: Indian
Calories: 150
Ingredients Method Notes

Ingredients
  

Shortbread Base
  • 120 g unsalted butter, softened Bringing creaminess and richness.
  • 60 g caster sugar Helps create a tender texture.
  • 170 g plain flour/all-purpose flour Provides structure.
  • 50 g cornflour Adds a lightness.
  • 1.5 tsp almond extract Offers a deep, nutty aroma.
  • 1 tsp vanilla bean paste Imparts sweet, floral scent.
  • 1/2 tsp ground cardamom Adds exotic warmth.
  • 1/4 tsp salt Balances sweetness.
  • 1 tbsp milk of choice For saffron infusion.
  • 1 pinch saffron Lends color and unique taste.
Nut Mixture
  • 40 g shelled unsalted pistachios Adds crunch and richness.
  • 30 g almonds For hearty texture.
Coating
  • 100 g chocolate of choice For a decadent finish.
  • Dried rose petals For garnish.

Method
 

Preparation
  1. Infuse the saffron by heating the milk in the microwave until steaming hot, then add saffron and let it steep for at least 30 minutes.
  2. In a mixing bowl, combine softened butter and caster sugar. Mix briefly to combine without aerating.
  3. Pour in the saffron-infused milk, ground cardamom, vanilla bean paste, almond extract, and salt. Mix to combine.
  4. Sift in plain flour and cornflour, then stir with a fork until the mixture forms a dry, crumbly dough.
  5. In a food processor, chop the pistachios and almonds coarsely for texture.
  6. Add half to two-thirds of the nut mixture to the dough and gently mix together by hand.
  7. Shape the dough into a log about 22cm long on a piece of baking paper.
  8. Chill the log in the fridge for 5 minutes.
  9. Roll the chilled log in remaining nuts to coat it evenly. Wrap tightly in baking paper or cling film and refrigerate for at least 2 hours.
Baking
  1. Preheat the oven to 170°C (fan) / 190°C (conventional).
  2. Slice the chilled log into even pieces about 1.5cm thick.
  3. Place slices on a lined baking tray and bake for 18 minutes. Allow to cool on tray for 5 minutes before transferring to wire rack.
Finishing Touches
  1. Melt chocolate in the microwave in 20-second increments until fully melted.
  2. Dip half of each shortbread piece into melted chocolate, allowing excess to drip off. Sprinkle with crushed nuts and dried rose petals.
  3. Chill decorated shortbread in the fridge for about an hour to set the chocolate.

Notes

For optimal flavor, use high-quality ingredients like chocolate and fresh nuts. Consider variations such as adding coconut. Store in an airtight container for up to a week or freeze for up to 2 months.