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Orange Pistachio Shortbread Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/orange-pistachio-shortbread-recipe/