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

Scale

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