Chocolate Pistachio Shortbread Treats (Print Version)
# Ingredients:
→ Cookie Base
01 -
227g (2 sticks) unsalted butter, softened to room temp
02 -
100g (½ cup) granulated sugar
03 -
250g (2 cups) plain flour
04 -
120g (1 cup) shelled pistachios
→ Decoration
05 -
113g (4 oz) bittersweet chocolate
# Instructions:
01 -
Whip the soft butter in a bowl. Toss in sugar and stir until barely mixed - don't whip it too much. Dump in flour and blend until you get big crumbly bits like coarse sand.
02 -
Coarsely chop your pistachios. Fold in about ⅔ of them into your mixture, saving the rest for later. Gently work with your hands until nuts are spread throughout without overdoing it.
03 -
Pat dough into a cylinder roughly as thick as a paper towel tube. Cover with plastic wrap, press edges closed, and roll it around to make it smooth. Cool in fridge for an hour until it's solid.
04 -
Warm your oven to 340°F/170°C. Cut the cold dough into ½-inch thick circles. Set them on a baking sheet lined with parchment. Bake for 12-18 minutes until just golden at the edges. Let sit for 10 minutes on the tray, then move to a rack.
05 -
Heat the dark chocolate in the microwave, stopping every 30 seconds to stir. Take your cooled cookies and dunk half into the melty chocolate, put on parchment, and sprinkle with leftover pistachios. Try adding a tiny bit of sea salt if you want.
# Notes:
01 -
You can make the dough up to 3 days early and keep it in the fridge
02 -
Go for baking bars instead of chocolate chips for smoother melting
03 -
You can get fancy results in your microwave without needing any special tools