Gluten-Free Orange Pistachio Shortbread

Shortbread is the friendliest cookie to convert to gluten-free because it never wanted much structure in the first place — just butter, sugar, and crumble. Orange zest and toasted pistachios turn this batch into something that belongs in a holiday tin or next to an espresso.

Yield: 24 cookies · Time: 50 min + chilling

Ingredients

• 1 cup (225 g) butter, softened
• 2/3 cup (80 g) powdered sugar
• 1 tbsp orange zest
• 1 tsp vanilla
• 2 cups (280 g) gluten-free all-purpose flour blend with xanthan gum
• 1/4 tsp salt
• 2/3 cup shelled pistachios, chopped
• Turbinado sugar for rolling

Directions

1. Beat the butter, powdered sugar, zest, and vanilla until creamy.
2. Mix in the flour blend and salt, then the pistachios.
3. Roll into two logs, coat in turbinado sugar, wrap, and chill 2 hours.
4. Slice 1/4 inch thick and arrange on lined sheets.
5. Bake at 325°F (165°C) for 14–16 minutes until the edges just turn gold. Cool on the pan.

Pro tip: Slice with a thin sharp knife and rotate the log a quarter turn each cut to keep the rounds round.

Gluten-Free Notes

If you are cooking for someone with celiac disease, cross-contact matters as much as ingredients — clean surfaces, dedicated utensils, and certified or labeled gluten-free packaged goods are the safe path.

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Browse more in Cookies & Bars, or explore our gluten-free breakfast recipe database and hot cereal guide.