Salted Chocolate Pistachio Shortbread Recipe
This Salted Chocolate Pistachio Shortbread combines buttery, crumbly shortbread with the rich flavor of semi-sweet chocolate and the crunch of pistachios. Finished with a sprinkle of flaky sea salt, this elegant dessert offers a perfect balance of sweet, salty, and nutty flavors, ideal for gifting or enjoying with afternoon tea.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 24 wedges 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Shortbread Dough
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) light brown sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon salt
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
- 1 cup (100g) finely chopped pistachios, divided
Topping
- 8 ounces (226g) semi-sweet chocolate, coarsely chopped
- Optional: flaky sea salt for sprinkling on top
Instructions
- Preheat and prepare pans: Preheat your oven to 325°F (163°C). Line two 9-inch cake pans with parchment paper, leaving enough overhang around the sides to easily lift the shortbread out once baked.
- Mix the dough: Using a hand mixer or stand mixer with a paddle attachment, beat the softened butter on high speed until smooth, about 1 minute. Add granulated and brown sugars and beat until creamy, about 1 minute more. Mix in vanilla extract, salt, and then gradually add the flour on low speed, increasing to high speed to combine. Stir in 2/3 cup finely chopped pistachios; the dough will be crumbly.
- Shape the shortbread: Press half of the dough firmly and evenly into each prepared pan to create compact layers.
- Bake: Bake the shortbread in the preheated oven for 30 minutes or until the edges and top turn lightly golden brown.
- Cool and cut: Remove from oven and let the shortbread cool for 10 minutes. Carefully lift the shortbread out using the parchment paper and cut each into 12 wedges while still warm. Let pieces cool completely on parchment paper.
- Melt chocolate and decorate: Melt the chopped semi-sweet chocolate in the microwave in 20-second intervals, stirring each time until smooth. Dip the ends of each shortbread wedge into the melted chocolate, then sprinkle with the remaining chopped pistachios and optional flaky sea salt. Let the chocolate set fully before serving.
Notes
- Ensure the butter is softened to room temperature for easier mixing.
- Press the dough firmly into the pans to avoid crumbly shortbread.
- Cutting shortbread while warm helps achieve cleaner wedges.
- Flaky sea salt on top enhances the sweet and salty contrast.
- Store shortbread in an airtight container at room temperature for up to one week.
Keywords: shortbread, salted chocolate, pistachio, nutty dessert, buttery cookies, bake, chocolate dipped, teatime treats
