Save to Pinterest Buttery, tender shortbread cookies studded with roasted pistachios and rich chocolate chunks, finished with flaky sea salt. Perfect for gifting, celebrations, or a luxurious treat with tea or coffee.
This recipe became a family favorite after I baked it for the holidays; everyone loved the crunchy pistachios paired with sweet chocolate bits.
Ingredients
- Dry Ingredients: 2 cups (250 g) all-purpose flour, 1/2 teaspoon fine sea salt
- Wet Ingredients: 1 cup (226 g) unsalted butter room temperature, 3/4 cup (90 g) powdered sugar, 1 teaspoon pure vanilla extract
- Add-ins: 3/4 cup (90 g) roasted shelled pistachios roughly chopped, 4 oz (115 g) dark chocolate (60–70%) chopped into chunks
- Finishing: 1 large egg lightly beaten (for egg wash), 1/4 cup (50 g) coarse sugar (e.g. turbinado or demerara), Flaky sea salt for sprinkling
Instructions
- Step 1:
- In a medium bowl whisk together the flour and fine sea salt Set aside
- Step 2:
- In a large bowl or stand mixer beat the butter and powdered sugar until smooth and creamy about 2 minutes Mix in the vanilla extract
- Step 3:
- Add the flour mixture and mix on low speed until just combined
- Step 4:
- Fold in the chopped pistachios and chocolate chunks until evenly distributed
- Step 5:
- Divide the dough in half Place each half on a piece of parchment paper and shape into a 1.75-inch (4.5 cm) diameter log
- Step 6:
- Wrap each log tightly in parchment and chill in the refrigerator for at least 2 hours or until firm
- Step 7:
- Preheat the oven to 350°F (175°C) Line two baking sheets with parchment paper
- Step 8:
- Unwrap the dough logs Brush each with the beaten egg then roll in coarse sugar to coat
- Step 9:
- Using a sharp knife slice logs into 1/2-inch (1.25 cm) thick rounds Place cookies 1 inch apart on prepared baking sheets
- Step 10:
- Sprinkle each cookie with flaky sea salt
- Step 11:
- Bake for 12–14 minutes until edges are just turning golden
- Step 12:
- Cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely
Save to Pinterest This recipe brings back cherished memories of baking with my family during holidays and sharing the sweet results over coffee.
Notes
Substitute dark chocolate with milk or white chocolate as desired for different flavors
Required Tools
Stand mixer or electric hand mixer Mixing bowls Parchment paper Sharp knife Baking sheets Wire rack Pastry brush (for egg wash)
Allergen Information
Contains Dairy (butter) Eggs Tree nuts (pistachios) Gluten (wheat) Soy (may be present in chocolate) Always check chocolate and other packaged ingredients for potential allergens
Save to Pinterest Enjoy these delightful cookies with your favorite tea or coffee for a perfect treat.
Common Recipe Questions
- → How does chilling the dough affect the texture?
Chilling firms the dough, reduces spreading during baking, and helps develop a tender, crumbly texture.
- → Can I substitute pistachios with other nuts?
Yes, nuts like pecans or almonds can be used, but they will alter the flavor and texture slightly.
- → What is the purpose of the egg wash and coarse sugar?
The egg wash helps the coarse sugar adhere and adds a subtle sheen and crunch to the finished shortbread.
- → How can I store the baked shortbread for freshness?
Store in an airtight container at room temperature for up to one week or freeze for longer storage.
- → Is toasting pistachios recommended?
Toasting enhances their aroma and adds a deeper nutty flavor, enriching the overall profile.
- → Can the dough logs be frozen before baking?
Yes, freezing dough logs allows convenient preparation and baking directly from frozen with a slightly longer bake time.