Chocolate Dipped Pistachio Shortbread

Pistachios have always intrigued me, perhaps because of their color. With rust-colored, purplish skins and a bright green, almost yellow shade, they are as beautiful as they are tasty.
The bright flecks of green that they add to these cookies are one of the things I love about this recipe. With the addition of these beautiful nuts, this shortbread cookie becomes a crumbly, buttery, slightly salty treat with hints of vanilla and pistachio. A quick dunk in bittersweet chocolate takes them over the top, making them perfect for a simple treat with tea or coffee, and whether you’re looking for some cookies to brighten the holidays or a little something to keep handy for guests, these cookies are a classic that anyone should have in their repertoire.


Yield: around 20 cookies

Why I love this recipe: using salted pistachios adds a salty element to the sweet, simple vanilla scented shortbread cookies and along with coarse sea salt, provides wonderfully crunchy texture. Bittersweet chocolate coating turns these classic cookies into an above-average treat.

  • ounces bittersweet chocolate, chopped
  • teaspoon vanilla extract
  • 1/4 teaspoon coarse sea salt
  • 1/2 cup salted pistachios, finely chopped 
  • 1/3 cup sugar
  • 1 stick butter
  • 1/2 teaspoon baking powder
  • cup all-purpose flour
  1. Preheat oven to 325°F. Line a large baking sheet with parchment paper.
  2. Whisk flour, baking powder, and salt in medium bowl and set aside.
  3. In a large bowl, using a stand mixer fitted with the paddle attachment, beat butter and sugar until smooth.
  4. Add 1/2 cup pistachios and vanilla. Beat in flour mixture until just combined.
  5. Transfer dough to work surface. Divide dough in half. Form each dough half into a log. Wrap logs in plastic; refrigerate until firm, about 4 hours.Slice logs into 1/4-inch-thick rounds, rolling log after every few slices to retain round shape.
  6. Place rounds on ungreased baking sheets, spacing 1 inch apart. Bake shortbread until barely golden, about 18 minutes. Cool shortbread on baking sheets.
  7. Put chopped chocolate in a double boiler set over barely-simmering water. Stir chocolate until melted and smooth, about 5 minutes. Remove from heat.
  8. Dip the end of each cookie in the melted chocolate about 1 inch deep. Let excess chocolate drip back into bowl; repeat with the rest of the cookies. Let stand until chocolate has hardened, at least one hour. Cookies will keep in airtight container up to 1 week.


salted pistachio shortbread

chocolate dipped pistachio shortbread

chocolate dipped pistachio shortbread

chocolate dipped pistachio shortbread

10 responses to “Chocolate Dipped Pistachio Shortbread”

    • Thank you! I loved seeing all the traditional Swiss and German recipes on your blog (like the zimtsterne) since I used live in Switzerland and it brings back such memories! Great to discover your blog!

  1. What a great idea. Your cookies are perfect. And aren’t pistachios the best subject for photography. They’re so beautiful. I can only imagine how great these cookies taste. Yum!

    • Thanks! I have to admit, I’d much rather bake a cake, or a pie, than cookies, because I just don’t have the patience for paying so much individual attention to detail. But these cookies weren’t too bad in that sense. They were quick!

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