Print

Pistachio Shortbread Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 7 reviews

Deliciously buttery pistachio shortbread cookies dipped in rich dark chocolate make for an elegant and indulgent treat. These crumbly, nut-studded cookies are simple to prepare, chilled, sliced, baked to a perfect golden edge, and finished with a luscious chocolate coating and extra pistachio crunch on top. Perfect for gifting or enjoying with tea.

Ingredients

Shortbread Dough

  • 227 g (2 sticks) Salted Butter, room temperature
  • 100 g (½ cup) Granulated Sugar
  • 250 g (2 cups) All-purpose Flour
  • 120 g (1 cup) Pistachios, roughly chopped (without shells)

Chocolate Coating

  • 113 g (4 oz) Dark Chocolate
  • Optional: Sea salt, for sprinkling

Instructions

  1. Soften the butter: Place the room-temperature salted butter in a mixing bowl and lightly beat it with a wooden spoon to further soften the butter without incorporating air.
  2. Add sugar: Add the granulated sugar to the butter and beat together until just combined, avoiding incorporating air to keep the dough tender.
  3. Mix in flour: Add the all-purpose flour and mix until the mixture starts to look like large breadcrumbs. Use your hands to bring the mixture together into a smooth dough.
  4. Incorporate pistachios: Fold in two-thirds of the chopped pistachios by kneading gently to evenly disperse, being careful not to overwork the dough.
  5. Shape and chill dough: Shape the dough into a log roughly the width of a paper towel roll. Wrap tightly in plastic wrap with twisted ends and roll on the surface to smooth. Chill in the refrigerator for at least one hour or until firm.
  6. Preheat and prepare: Preheat the oven to 320°F (160°C) or 140°C fan-assisted. Line a cookie sheet with parchment paper.
  7. Slice and bake: Remove the dough log from the fridge. Slice into ½ inch thick rounds with a sharp knife. Arrange on the prepared cookie sheet, leaving space between each. Bake for 20-25 minutes until edges start to golden brown.
  8. Cool cookies: Allow the cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
  9. Melt chocolate: Chop the dark chocolate and melt gently in the microwave in 30-second intervals until smooth or temper the chocolate for a professional finish.
  10. Dip and garnish: Dip half of each cooled shortbread cookie into the melted chocolate. Place on parchment paper and sprinkle the reserved chopped pistachios on top. Optionally, add a pinch of sea salt. Let set completely.

Notes

  • For best texture, avoid overworking the dough after adding flour and pistachios to keep the shortbread crumbly.
  • You can prepare the dough up to 3 days in advance and keep it refrigerated before baking.
  • Tempering the chocolate creates a firm, shiny finish but is optional.
  • Use parchment paper on the baking sheet and for drying dipped cookies to prevent sticking.
  • Optionally sprinkle a tiny pinch of sea salt on the chocolate for a nice flavor contrast.

Find it online: https://flavorspath.com/pistachio-shortbread-cookies-recipe/