Cuisinart ICE30BCU Manual page 18

Shortbread
Put the diced butter, rice flour, plain flour and icing sugar into the food processor and
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process until the mixture becomes a paste.
Turn out the dough and roll into a log shape of the diameter you want the shortbreads
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to be. Wrap the dough in cling film and leave in the fridge for at least an hour.
Place the pistachios in the food processor and process briefly until ground. Place the
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ground pistachios on a flat tray.
Remove the shortbread log from the fridge and brush the log with the beaten egg and
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then evenly roll in the pistachios.
Wrap the dough back up and chill for at least 30 minutes.
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Preheat the oven to 150ºC/Gas mark 2.
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Remove the cling film from the dough and cut the log into slices of about 1cm.
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Lay biscuits on a baking tray lined with parchment paper at least 2cm apart.
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Dust them with the vanilla sugar.
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Bake for between 13-15 minutes depending on the size. They should be a golden colour,
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not too brown.
To Serve
Place 2 scoops of pistachio ice cream into a bowl and scatter with some chopped
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pistachio pieces.
Serve with several pieces of shortbread.
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