Description
Delicate pistachio shortbread melts with rich nutty flavor, crowned by a silky dark chocolate drizzle. Mediterranean baking traditions shine through this elegant cookie that promises pure indulgence for discerning palates.
Ingredients
Scale
Main Ingredients:
- 2 sticks (227g) salted butter
- 2 cups (250g) all-purpose flour
- 1 cup (120g) pistachios, shelled and roughly chopped
Sweetener:
- 1/2 cup (100g) sugar
Coating/Topping:
- 4 ounces (113g) dark chocolate
Instructions
- Gently cream softened butter with sugar until uniformly blended, avoiding excessive aeration.
- Gradually fold flour into the butter mixture, using fingertips to create a crumbly texture that eventually forms a cohesive dough.
- Fold chopped pistachios into the dough, ensuring even distribution throughout the mixture.
- Roll the dough into a cylindrical shape approximately the diameter of a paper towel roll, then encase tightly in plastic wrap.
- Refrigerate the wrapped dough for 60 minutes to firm and enhance flavor development.
- Preheat the oven to 340°F and prepare a parchment-lined baking sheet.
- Slice the chilled dough into uniform half-inch thick rounds, positioning them with slight separation on the baking sheet.
- Bake for 15-18 minutes, watching for subtle golden edges as an indicator of doneness. Allow cookies to rest on the baking sheet for 10 minutes post-baking.
- Transfer cookies to a cooling rack to reach room temperature completely.
- Melt dark chocolate using microwave technique, heating in brief 30-second intervals and stirring between each cycle.
- Dip each cooled cookie halfway into melted chocolate, allowing excess to drip off.
- Immediately garnish with reserved pistachios and optional sea salt before chocolate solidifies.
Notes
- Butter Temperature Matters: Ensure butter is softened but not melted for the perfect shortbread texture, which helps create a crumbly, melt-in-your-mouth consistency.
- Chill for Precision: Refrigerating the dough firms it up, making it easier to slice into uniform cookies and preventing excessive spreading during baking.
- Gentle Handling: Work the dough minimally to keep the shortbread tender and avoid developing gluten, which can make the cookies tough.
- Versatile Variations: Swap pistachios with almonds or pecans, use white chocolate instead of dark, or add a sprinkle of lavender for unique flavor twists that keep the recipe exciting.
- Prep Time: 1 hour 15 minutes
- Cook Time: 12–18 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 202
- Sugar: 8.3g
- Sodium: 85mg
- Fat: 13.6g
- Saturated Fat: 7.5g
- Unsaturated Fat: 4.2g
- Trans Fat: 0g
- Carbohydrates: 22.2g
- Fiber: 1.2g
- Protein: 2.9g
- Cholesterol: 30mg