Save to Pinterest Delicate, buttery shortbread cookies studded with roasted pistachios and finished with a sprinkle of flaky sea salt. Perfect for make-ahead baking and quick, elegant treats.
I remember baking these pistachio shortbreads for a holiday gathering and everyone couldn’t get enough of them
Ingredients
- Dry Ingredients: 2 cups (250 g) all-purpose flour, 1/2 teaspoon fine sea salt
- Wet Ingredients: 1 cup (225 g) unsalted butter, softened, 2/3 cup (80 g) powdered sugar, 1 teaspoon pure vanilla extract
- Add-Ins & Toppings: 3/4 cup (100 g) shelled roasted salted pistachios, roughly chopped, Flaky sea salt for sprinkling
Instructions
- Step 1:
- In a medium bowl, whisk together the flour and fine sea salt.
- Step 2:
- In a large bowl, beat the softened butter and powdered sugar with an electric mixer until light and creamy, about 2 3 minutes.
- Step 3:
- Mix in the vanilla extract.
- Step 4:
- Gradually add the flour mixture to the butter mixture, mixing on low until just incorporated.
- Step 5:
- Fold in the chopped pistachios with a spatula.
- Step 6:
- Divide the dough in half. Place each half on a sheet of parchment paper and shape into a 1.5-inch (4 cm) diameter log. Wrap tightly and refrigerate for at least 1 hour, until firm.
- Step 7:
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Step 8:
- Unwrap the dough logs and slice into 1/2-inch (1.25 cm) thick rounds. Arrange on prepared baking sheets, spacing cookies 1 inch apart.
- Step 9:
- Sprinkle the tops with flaky sea salt.
- Step 10:
- Bake for 13 15 minutes, or until edges are just turning golden.
- Step 11:
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Save to Pinterest My family loves sharing these shortbreads over tea during our weekend get-togethers
Notes
Substitute roasted almonds or hazelnuts for pistachios if desired. Delicious as a sweet gift.
Required Tools
Electric mixer, mixing bowls, spatula, parchment paper, sharp knife, baking sheets, wire rack
Allergen Information
Contains Wheat (gluten), tree nuts (pistachios), dairy (butter). Check packaging for potential cross-contamination if allergies are severe.
Save to Pinterest These shortbreads are an elegant treat perfect for any occasion.
Recipe FAQs
- → How do I achieve the perfect texture for shortbread?
Use softened unsalted butter and mix until creamy but avoid overmixing once flour is added to keep it tender and crumbly.
- → Can I substitute pistachios with other nuts?
Yes, roasted almonds or hazelnuts can be used to provide a similar nutty crunch if preferred.
- → What is the purpose of chilling the dough logs?
Chilling firms the dough, making it easier to slice thin rounds that maintain shape during baking.
- → How does flaky sea salt enhance these baked slices?
Sprinkling flaky sea salt adds a delicate salty contrast that highlights the buttery sweetness and nutty flavors.
- → Can the dough logs be frozen for later use?
Yes, the dough can be frozen for up to two months and baked directly from frozen, adding extra baking time.