Salted Chocolate Pistachio Shortbread
Ingredients
The dough
-
1
cup
unsalted butter, softened to room temperature
-
½
cup
granulated sugar
-
¼
cup
light brown sugar
-
1
teaspoon
pure vanilla extract
-
1
teaspoon
salt
-
2 ¼
cups
all-purpose flour (spooned & leveled)
-
1
cup
finely chopped pistachios, divided
The topping
-
8
ounces
semi-sweet chocolate, coarsely chopped
-
optional
flaky sea salt for sprinkling on top
Instructions
- Preheat the oven to 325°F (163°C) and line two 9-inch cake pans with parchment paper.
- Beat the butter until smooth, then add granulated sugar and brown sugar, mixing until creamy.
- Incorporate the vanilla, salt, and flour, then add 2/3 cup of the pistachios, mixing until crumbly.
- Press half of the dough into each prepared cake pan.
- Bake for 30 minutes until lightly browned, then cool for 10 minutes before removing from the pans.
- Cut the shortbread into wedges while warm and allow to cool completely on parchment.
- Melt the chocolate in the microwave, then dip the shortbread ends into the chocolate and sprinkle with remaining pistachios and sea salt.
- Let the chocolate set completely before serving.
Nutrition Facts (estimated)
Servings
24 cookies
Calories
150
Total fat
10g
Total carbohydrates
15g
Total protein
2g
Sodium
100mg
Cholesterol
30mg
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