Slices of Turkish delight (loqhum) are baked on top of shortbread cookie. The bright red rose flavored variety looks the best, but you can use any type of Turkish delight. It keeps its shape in the heat and very suitable for baking.
Servings
24
cookiesPrep time
20
minutesBaking time
30
minutesTotal time
50
minutesINGREDIENTS
1 cup all purpose flour
½ cup powdered sugar
½ cup (1 stick) unsalted butter, softened
½ teaspoon kosher salt
1 lb. rose flower Turkish delight (or any other flavor)
12 raw pistachios, peeled halved
DIRECTIONS
- Oven to 350 degrees.
- In a large bowl mix flour, powdered sugar, butter and salt using your fingers to form crumbly dough. Press the dough onto a parchment-paper lined baking sheet to a ¼ inch thick rectangle of about 4 inch x 6 inch.
- If the Turkish delight is coated with powdered sugar, gently wash it in water. Slice each Turkish delight cube into two, and put the slices on top of the shortbread dough one next to the other (If the Turkish delight comes in long log shape, cut it to ½ inch pieces.) Use a knife to cut the dough around the Turkish delight squares, to make it easier to separate the bars later. Top each Turkish delight square with half a pistachio.
- Bake for 25 to 30 minutes until the shortbread is baked through. Transfer to a cooling rack. After 10 minutes cut the shortbread again around the Turkish delight to form the bars. Let it cool for another 20 minutes before separating into bars. Store in an airtight container up to a week.
