Ingredients
¼ cup sugar
1 (5.3 ounce) box shortbread cookies
1 cup shelled pistachios, lightly toasted on a cookie sheet
½ teaspoon sea salt
1 teaspoon grated lemon peel
2 ounces butter, melted
Preparation
- Using a food processor, pulse together the shortbread, pistachios, sugar, salt, and grated lemon peel until finely broken up.
- Add melted butter and pulse mixture again until small clumps form.
- Press crust into prepared cake pan.
