Method

1. Preheat oven to 180C. Spread pistachios on a baking tray and roast until just golden (4-5 minutes), cool then coarsely chop. Set aside.
2. Beat butter, 75gm icing sugar and half the rind in an electric mixer until pale and fluffy, scraping down sides of bowl occasionally (6-8 minutes). Combine orange juice and Grand Marnier in a measuring jug and set aside.
3. Scrape down sides of bowl again, add egg yolk and beat until combined (2-3 minutes), then mix in half the orange juice mixture.
4. Add flour, candied orange, pistachios and a pinch of salt, beat until mixture just comes together, then turn out onto a lightly floured surface and form into a flat disc. Wrap in plastic wrap and refrigerate to rest (1 hour).
5. Roll out shortbread on a lightly floured surface to 1cm thick and cut out 6.5cm-diameter rounds. Place on baking trays lined with baking paper and bake, swapping trays halfway through cooking, until pale golden on the edges (15-20 minutes). Cool on trays for 5 minutes, then sprinkle with remaining orange juice mixture. Combine remaining icing sugar and orange rind in a bowl, then shake through a coarse sieve over shortbread to dust heavily.

Brought to you by Gourmet Traveller

As seen in the August 2013 issue of Gourmet Traveller magazine.