Jo Wheatley's Pistachio and Orange Shortbread Hearts Recipe

(131 ratings)

Pistachio and orange shortbread hearts photo
Pistachio and orange shortbread hearts photo
(Image credit: Jo Wheatley, A Passion For Baking)


  • 60g unsalted pistachios, shelled
  • 225g unsalted butter, softened
  • 100g caster sugar, plus extra for sprinkling
  • 225g plain flour, plus extra for dusting
  • 60g semolina
  • zest of 1 orange, finely grated

You will also need:

  • Trays lined with baking parchment and heart-shaped cookie cutters


  1. Whizz the pistachios in a food processor until finely chopped and tip into a bowl. Add the butter, caster sugar, flour and semolina, and using your fingers rub the butter into the dry ingredients Add the grated orange zest and work until the mixture comes together

  2. Turn the dough out onto a lightly floured work surface and knead very gently until smooth. Shape the dough into a ball, flatten into a disc, wrap in cling film and chill in the fridge for 30 minutes

  3. Lightly dust the work surface with flour and roll out the dough to a thickness of about 4mm. Using heart-shaped cutters, stamp out cookies and arrange on lined baking trays. Gather any dough off cuts into a ball and re-roll to make more cookies. Chill the cookies for a further 30 minutes

  4. Meanwhile preheat the oven to 170C/325F/Gas Mark 3

  5. Bake the cookies on the middle shelf of the oven for about 15-18 minutes or until very pale golden

  6. Remove from the oven, sprinkle with caster sugar and then transfer to wire racks to cool