Indulge in the delightful flavors of Pistachio Shortbread Cookies, a delightful treat that combines buttery shortbread with a nutty pistachio twist. The addition of dipped chocolate adds a touch of sweetness to complement the savory pistachios, creating a perfect balance of flavors and textures.
Easy Recipe for Pistachio Shortbread Cookies
Ingredients
- 1 cup of all-purpose flour, plus extra for dusting
- ¼ cup of granulated sugar, plus additional for sprinkling
- ½ teaspoon of kosher salt
- ½ cup of salted and roasted pistachios, plus extra crushed pistachios for sprinkling
- ½ teaspoon of vanilla extract
- 1 stick of cold unsalted butter, cut into small pieces
- 10 ounces of bittersweet chocolate chips (60% cacao), divided
Directions
- In a food processor, combine flour, sugar, salt, pistachios, and vanilla. Pulse until the pistachios are finely ground.
- Add the butter pieces to the food processor and pulse until the dough forms a ball. Be careful not to overmix.
- Shape the dough into a log, cover with plastic wrap, and refrigerate for at least 2 hours.
- Preheat the oven to 325 F and line baking sheets with parchment paper.
- Cut the chilled dough into coins and place them on the baking sheets.
- Brush the cookies with water, sprinkle with sugar, and bake until golden brown.
- Let the cookies cool on a wire rack.
- Melt chocolate in a double boiler and dip each cookie into the chocolate.
- Sprinkle with crushed pistachios and allow to cool completely.
- Store in an airtight container for up to a week.
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