It is hard to find a better combination than pistachio and dark chocolate. This delicious shortbread is simple to make for gatherings or as a holiday treat. Finished with sea salt, this shortbread mixes both sweet and salty delightfully.
Cook Time: 23-25 minutes
Serving Size: 8 cookies
Serves: 8
Ingredients:
For The Cookies:
1 stick unsalted butter, room temperature & cubed, plus more for brushing<
¾ cup shelled pistachios, plus ¼ chopped
⅓ cup confectioners sugar
½ teaspoon pure vanilla extract
½ teaspoon kosher salt
¾ cup all-purpose flour, plus more for dusting
For The Topping:
4 oz. dark chocolate (60%)
1 teaspoon coconut oil
Directions:
For The Cookies:
Preheat oven to 325˚ F and flip the bottom of a 9-inch springform pan upside down and grease with butter. (This allows the bottom to sit flat so it is easier to slice). Line bottom with parchment. Grease parchment with butter.
- In a food processor, pulse the ¾ cup of whole pistachios and confectioners sugar until finely ground.
- Add the butter, vanilla, and salt. Pulse until combined. Add flour and pulse until dough forms.>
- Scrape dough into prepared pan. Lightly flour the back of a measuring cup and press dough into an even layer at the bottom of the pan.
- Freeze until firm, 30 minutes.
- Bake until cookie is set and barely golden at edges, 23 to 25 minutes.
- Carefully remove the hot cookie from the springform pan and slice it into 12 wedges. Let cool completely on a wire rack.
For The Topping:
- Line a baking sheet with parchment.
- In a heatproof bowl, microwave chocolate and coconut oil until just melted (about 1 minute on high), stirring until smooth.
- Drizzle chocolate over part of each cookie using a spoon and arrange them on the prepared baking sheet.
- Sprinkle with chopped pistachios and flaky sea salt.
- Refrigerate until set, at least 15 minutes and up to 3 days covered.