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.
- 4 ounces bittersweet chocolate, chopped
- 1 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
- 1 cup all-purpose flour
- Preheat oven to 325°F. Line a large baking sheet with parchment paper.
- Whisk flour, baking powder, and salt in medium bowl and set aside.
- In a large bowl, using a stand mixer fitted with the paddle attachment, beat butter and sugar until smooth.
- Add 1/2 cup pistachios and vanilla. Beat in flour mixture until just combined.
- 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.
- Place rounds on ungreased baking sheets, spacing 1 inch apart. Bake shortbread until barely golden, about 18 minutes. Cool shortbread on baking sheets.
- Put chopped chocolate in a double boiler set over barely-simmering water. Stir chocolate until melted and smooth, about 5 minutes. Remove from heat.
- 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.
10 responses to “Chocolate Dipped Pistachio Shortbread”
these photos are so fantastic! i found your blog today via pinterest and this post… glad to be following another new-to-me fellow wordpress blogger 🙂
Thanks! Same here 🙂 love discovering other talented bloggers!
I love pistachios! This shortbread looks amazing – thanks for stopping by and thus alreting me to what I have been missing 😉
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!
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!
Oh, Chaya, I wish I had a couple of those and a cup of tea right now!
As do I! These were gone in a flash.
Looks delish! 🙂