I decided to make this without the pistachios. And I patted half the recipe into a shortbread pan. It worked very well. Although I didn't feel comfortable with the state of doneness until it had baked for 50 minutes. Turned the shortbread out within 2 minutes of removing from the oven, cut the wedges, and it worked well. Baking any less, as I did with the first panful was slightly underdone. It was much tastier when the tan color almost covered the visible shortbread. Really tasty, with a definite pistachio flavor, and lovely pale green color.

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