Salted Chocolate Pistachio Shortbread Recipe
Introduction
Salted Chocolate Pistachio Shortbread is a delightful treat that combines buttery, crumbly shortbread with rich chocolate and crunchy pistachios. The hint of sea salt perfectly balances the sweetness, making it an irresistible dessert for any occasion.
Ingredients
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) light brown sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon salt
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
- 1 cup (100g) finely chopped pistachios, divided
- 8 ounces (226g) semi-sweet chocolate, coarsely chopped
- Optional: flaky sea salt for sprinkling on top
Instructions
- Step 1: Preheat your oven to 325°F (163°C). Line two 9-inch cake pans with parchment paper, leaving enough overhang to easily lift the shortbread out later.
- Step 2: Using a hand mixer or a stand mixer with a paddle attachment, beat the softened butter on high speed until smooth, about 1 minute. Add both granulated and brown sugars and continue beating until creamy, about another minute.
- Step 3: Add vanilla extract, salt, and flour to the butter mixture. Beat on low speed at first, gradually increasing to high as the dough combines. Stir in 2/3 cup of the chopped pistachios. The dough will be crumbly.
- Step 4: Press half of the dough firmly into each prepared cake pan, compacting it evenly.
- Step 5: Bake the shortbread for 30 minutes, or until lightly browned on top and around the edges.
- Step 6: Remove the pans from the oven and let cool for 10 minutes. Lift the shortbread from the pans using the parchment paper and cut each into 12 wedges while still warm. Let the wedges cool completely on the parchment before dipping.
- Step 7: Melt the chopped chocolate in a microwave in 20-second intervals, stirring between each until smooth. Dip one end of each shortbread wedge into the chocolate, then sprinkle with the remaining pistachios and optional flaky sea salt. Allow the chocolate to set before serving.
Tips & Variations
- For a different flavor, substitute pistachios with toasted almonds or hazelnuts.
- Use dark chocolate for a richer, less sweet coating.
- Chilling the dough briefly before pressing can help reduce crumbliness and make it easier to work with.
Storage
Store the shortbread in an airtight container at room temperature for up to one week. Keep them in a cool place to prevent the chocolate from melting. For longer storage, refrigerate for up to two weeks or freeze for up to three months. When ready to enjoy, allow refrigerated shortbread to come to room temperature before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted?
Yes, but reduce the added salt to half or omit it entirely to prevent the shortbread from becoming too salty.
How do I melt chocolate without burning it?
Heat the chocolate in short 20-second intervals in the microwave, stirring well between each interval. This gentle melting method helps avoid overheating and burning the chocolate.
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Salted Chocolate Pistachio Shortbread Recipe
- Total Time: 50 minutes
- Yield: 24 wedges 1x
Description
This Salted Chocolate Pistachio Shortbread is a decadent treat combining buttery, crumbly shortbread with rich semi-sweet chocolate and crunchy pistachios. Each wedge is dipped in melted chocolate, sprinkled with toasted pistachios and a touch of flaky sea salt for a perfect balance of sweet, salty, and nutty flavors. Ideal for gifting or indulging with a cup of tea or coffee.
Ingredients
Shortbread Dough
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) light brown sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon salt
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
- 2/3 cup (about 67g) finely chopped pistachios
Finishing
- 1/3 cup (about 33g) finely chopped pistachios (reserved for topping)
- 8 ounces (226g) semi-sweet chocolate, coarsely chopped
- Optional: flaky sea salt for sprinkling on top
Instructions
- Preheat and Prepare Pans: Preheat your oven to 325°F (163°C). Line two 9-inch cake pans with parchment paper, ensuring enough overhang to easily lift out the baked shortbread later. This helps avoid cutting the shortbread in the pan.
- Make the Dough: Using a hand mixer or stand mixer with paddle attachment, beat softened butter on high speed until smooth, about 1 minute. Add granulated and brown sugars, mixing until creamy. Incorporate vanilla extract, salt, and flour gradually starting on low speed, increasing to high as dough comes together. Add 2/3 cup chopped pistachios. The dough will be crumbly.
- Form the Shortbread Cakes: Divide the dough evenly, pressing half into each prepared cake pan. Compact the dough thoroughly to create an even layer.
- Bake: Bake the shortbread for 30 minutes or until lightly golden on top and edges.
- Cool and Slice: Allow shortbread to cool in pans for 10 minutes. Lift the shortbread out using parchment overhang and slice each cake into 12 wedges while still warm to prevent cracking. Let the wedges cool completely on the parchment.
- Melt Chocolate and Dip: Melt chopped semi-sweet chocolate in microwave in 20-second bursts, stirring after each until smooth. Dip the ends of each cooled shortbread wedge into melted chocolate, then sprinkle with remaining chopped pistachios and optional flaky sea salt. Let chocolate set completely before serving.
Notes
- Press the dough firmly into the pans to achieve a compact shortbread.
- Cut the shortbread while warm to avoid cracking.
- Use parchment paper with an overhang for easy removal of shortbread from pans.
- Store shortbread in an airtight container at room temperature for up to one week.
- Flaky sea salt enhances the flavor but can be omitted if preferred.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: shortbread, salted chocolate, pistachio, dessert, chocolate dipped, holiday cookies
