Orange Pistachio Shortbread Recipe

Introduction

Orange Pistachio Shortbread is a delightful twist on the classic buttery cookie, featuring bright citrus zest and crunchy nuts. These tender, flavorful treats are perfect for sharing with friends or enjoying alongside a cup of tea.

Ingredients

• 8 1/2 ounces all-purpose flour
• 1 cup unsalted butter (room temperature)
• 3/4 cup confectioner’s sugar
• 1/2 teaspoon kosher salt
• 4 ounces pistachios, divided
• 1 tablespoon orange zest
• 1/4 cup sanding sugar (optional)
• 1/4 cup chocolate, chopped or chips (optional)

Instructions

1. Step 1: Preheat the oven to 325 degrees F.
2. Step 2: Cream the butter until light and fluffy.
3. Step 3: Slowly add the confectioner’s sugar, scraping down the sides as needed. If dough is too sticky, add a little more flour. Stir in 3/4 of the chopped pistachios and the orange zest.
4. Step 4: Mix the flour and kosher salt together, then add to the butter mixture. Mix just until incorporated—avoid over-mixing.
5. Step 5: Flatten the dough into a round or rectangular disk and chill for 30 minutes, especially important on a warm day.
6. Step 6: Lightly flour a surface and roll out the dough to about 1/3 to 1/2 inch thickness. Cut into desired shapes such as shamrocks or rectangles approximately 1″ x 2″.
7. Step 7: Place the cookies on a Silpat or parchment-lined baking sheet in the center of the oven and bake for 20-25 minutes, until they are pale golden.
8. Step 8: If using, immediately sprinkle the shortbread with sanding sugar after baking.
9. Step 9: Cool the cookies completely on a wire rack.
10. Step 10: Store the shortbread in an airtight container.
11. Step 11: To make chocolate-dipped shortbread, melt the chopped chocolate over a double boiler or in the microwave in 45-second intervals, stirring occasionally.
12. Step 12: Dip one end of each shortbread finger into the melted chocolate, then into the remaining finely chopped pistachios.

Tips & Variations

• Use freshly zested orange for the best citrus flavor.
• Chill the dough well before rolling to make cutting easier and prevent sticking.
• Try substituting pistachios with almonds or walnuts for a different nutty profile.
• For a festive touch, use colored sanding sugar or sprinkle with a pinch of sea salt instead of sanding sugar.
• If you prefer a richer flavor, brush the cookies lightly with orange juice before adding sanding sugar.

Storage

Store the shortbread in an airtight container at room temperature for up to one week. For longer storage, keep them refrigerated for up to two weeks or freeze for up to three months. When reheating, allow cookies to come to room temperature before serving for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the kosher salt in the recipe to avoid making the shortbread too salty.

How can I prevent the shortbread from crumbling?

Be careful not to over-mix the dough and make sure the butter is at room temperature for proper creaming. Also, chilling the dough before rolling helps maintain its structure.

Orange Pistachio Shortbread Recipe

Pin Recipe

Print Recipe

★★★★★

4.9 from 109 reviews

Delightfully buttery and crumbly Orange Pistachio Shortbread combines the rich flavor of pistachios with a bright hint of fresh orange zest. This classic shortbread recipe is perfect for teatime or as a sweet treat, optionally enhanced with a sprinkling of sanding sugar and a chocolate-dipped finish for an indulgent touch.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes
• Yield: Approximately 24 shortbread fingers or 18–20 shamrock shapes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 8 1/2 ounces all-purpose flour
• 3/4 cup confectioner’s sugar
• 1/2 teaspoon kosher salt
• 1 tablespoon orange zest
• 1/4 cup sanding sugar (optional)
• 1/4 cup finely chopped pistachios (for dipping, optional)

Wet Ingredients

• 1 cup unsalted butter (room temperature)
• 4 ounces pistachios, divided (3/4 chopped for dough, remainder for dipping or garnish)
• 1/4 cup chocolate (chopped or chips, optional for dipping)

Instructions

1. Preheat Oven: Set the oven to 325 degrees F to prepare for baking the shortbread.
2. Cream Butter: Beat the unsalted butter until it becomes light and fluffy, which will provide the right texture for the dough.
3. Add Sugar and Pistachios: Gradually mix in the confectioner’s sugar, scraping the bowl as needed. If the dough is too sticky, add extra flour. Stir in 3/4 of the chopped pistachios along with the orange zest.
4. Incorporate Flour and Salt: Combine the all-purpose flour and kosher salt separately, then gently mix into the butter mixture just until incorporated to avoid overworking the dough.
5. Chill Dough: Shape the dough into a flat round or rectangular disk, then chill in the refrigerator for 30 minutes. This step firms the dough, making it easier to roll out.
6. Roll and Cut: Lightly flour a work surface, roll out the dough to about 1/3 to 1/2 inch thickness. Cut into shamrock shapes or fingers sized approximately 1×2 inches.
7. Bake: Place the cut pieces on a Silpat or parchment-lined baking sheet and bake in the oven’s center for 20-25 minutes or until the shortbread is pale golden.
8. Optional Sugar Sprinkle: Right after baking, sprinkle the cookies with sanding sugar if desired for added texture and sweetness.
9. Cool: Transfer baked shortbread to a wire rack and allow to cool completely before handling.
10. Store: Keep the cooled shortbread in an airtight container to maintain freshness.
11. Chocolate Dip Preparation: Melt the chocolate by heating it over a double boiler or in the microwave in 45-second intervals, stirring occasionally until smooth.
12. Dip Shortbread: Dip one end of each shortbread finger into the melted chocolate, then immediately coat that end with finely chopped pistachios for a decorative and flavorful finish.

Notes

• Chilling the dough is crucial for a cleaner cut and better texture.
• If the dough feels too sticky, add more flour cautiously to avoid tough shortbread.
• Sanding sugar can be omitted or substituted with coarse sugar for a crunchy topping.
• Use high-quality chocolate for dipping to achieve a smooth and rich coating.
• Store shortbread in an airtight container at room temperature to preserve freshness up to one week.
• For a nut-free version, omit pistachios and consider adding other flavorings like vanilla or almond extracts.

Keywords: shortbread, pistachio shortbread, orange zest, holiday cookies, buttery cookies, chocolate dipped shortbread