Here's a twist on a classic, buttery Scottish shortbread, with the addition of lemon zest and finely chopped pistachios. Use the juice of the lemons for another recipe, or freeze until needed. The trick is also to retain some texture in the nuts, so don't blitz them to a powder. This recipe makes around 18 biscuits, but they will keep for up to two days in an airtight container.

Get the recipe for pistachio and lemon shortbreads here

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