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Pistachio Shortbread Cookies with Dark Chocolate and Pistachio Topping Recipe

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4.4 from 7 reviews

This Pistachio Shortbread Cookie recipe offers a delightful buttery texture combined with the crunch of pistachios and the rich flavor of dark chocolate. Perfectly balanced with a subtle sweetness and a hint of salt from the butter, these cookies are chilled before baking to achieve a firm, crumbly texture. Post-baking, they’re dipped in melted dark chocolate and sprinkled with pistachios for an elegant finish. Ideal for serving at tea time or holiday gatherings, these cookies are easy to prepare yet impressively delicious.

  • Total Time: 1 hour 35 minutes
  • Yield: 18 servings

Ingredients

Shortbread Dough

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

Topping

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

Instructions

  1. Soften Butter: Put the room-temperature butter in a mixing bowl and beat it lightly with a wooden spoon to soften some more.
  2. Mix Sugar and Butter: Add the granulated sugar to the softened butter and beat together until combined; avoid incorporating air. An electric mixer can be used but is not necessary.
  3. Add Flour: Add the all-purpose flour and mix until the mixture resembles large chunky breadcrumbs. Then, use your hands to bring it together into a smooth dough.
  4. Add Pistachios: Roughly chop the pistachios and add two-thirds into the dough. Knead gently by hand to evenly distribute the nuts without overworking the dough.
  5. Shape Dough Log: Form the dough into a log approximately the width of a paper towel roll. Wrap it tightly in plastic wrap, twisting the ends to seal, then roll on the work surface to smooth and round the log.
  6. Chill Dough: Refrigerate the dough log for one hour until firm. The dough can be kept in the fridge for up to three days if made ahead.
  7. Preheat Oven: When ready to bake, preheat the oven to 340°F (170°C) and line a cookie sheet with parchment paper.
  8. Slice Cookies: Remove the dough from the fridge, unwrap, and slice into 1/2-inch thick rounds. Arrange the slices on the cookie sheet, spaced apart to allow spreading.
  9. Bake: Bake the cookies for 12-18 minutes, or until the edges begin to turn golden brown. Allow them to cool on the baking sheet for 10 minutes before transferring to a cooling rack.
  10. Melt Chocolate: Chop the dark chocolate and melt it in the microwave in 30-second increments until smooth and fully melted.
  11. Dip and Garnish: Dip each cooled cookie halfway into the melted chocolate, place them on parchment paper, then sprinkle the reserved pistachios over the chocolate. Optionally, add a small pinch of sea salt on top. Let the chocolate set before serving.

Notes

  • Ensure the butter is softened but not melted for the best dough texture.
  • Do not overmix the dough to keep the shortbread tender and crumbly.
  • Chilling the dough is essential to maintain shape during baking.
  • Use high-quality dark chocolate for a richer taste.
  • These cookies can be stored in an airtight container at room temperature for up to one week or frozen for longer storage.
  • Optional sprinkle of sea salt enhances the chocolate-pistachio flavor contrast.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/pistachio-shortbread-cookies-with-dark-chocolate-and-pistachio-topping-recipe/