Pistachio Cardamom Shortbread with Raspberry Rose Ice Cream

INGREDIENTS:

16 tbsp (227 g) unsalted butter, softened
1/2 cup (100 g) sugar
1/4 cup (31 g) confectioners’ sugar, sifted
1/2 tsp sea salt
2 egg yolks, at room temperature
2 cups (250 g) all-purpose flour
1/4 tsp ground cardamom
1/3 cup (33 g) chopped pistachios
Raspberry Rose ice cream

DIRECTIONS:

Combine the butter, both sugars and salt in the bowl of a stand mixer and beat on medium speed until smooth and evenly combined. Add the egg yolks and beat until smooth. Add the flour and beat until just combined. Transfer half the dough to a sheet of parchment paper and roll into a 2 1/2-inch-wide cylinder; repeat with remaining half of dough. Refrigerate until firm, about 1 hour. The dough can be kept refrigerated for about 2-3 days or frozen for up to 4 weeks until ready to slice and bake.

Heat oven to 350°F. Unwrap the dough cylinders and slice about 1/3 of an inch thick. Transfer the discs to parchment paper-lined baking sheets and bake until lightly golden, about 7-10 minutes. Be careful not to over-bake.

Serve alongside Raspberry Rose ice cream.