Salted Chocolate Pistachio Shortbread Recipes

CHOCOLATE PISTACHIO SHORTBREAD

Steps:

• First step, brown the butter! This isn't a necessary step and it does add extra time, but it makes the cookies so super delicious and flavorful! To brown the butter, add the butter to a large skillet over medium heat. Let it melt and start to bubble. You want it to bubble (and you can occasionally whisk it) until you start to see brown bits on the bottom of the pan. Whisk it well then remove it from the heat. Pour the butter in a bowl and place it in the fridge to get cold. Ideally, you can do this the night before! It will need anywhere from an hour to 3 to 4 to fully harden.
• To make the cookies, add the cold butter to a stand mixer and beat on medium speed. Beat in the brown sugar and granulated sugar and beat on medium speed until combined, about 3 to 4 minutes. Beat in the vanilla extract until combined.
• Beat in the flour until it is just combined. Beat in the dark chocolate and chopped pistachios.
• Remove the dough from the bowl and separate it into two pieces. Roll each piece in a log that is about 2 inches thick. Wrap it tightly in plastic wrap and refrigerate for at least two hours.
• Preheat the oven to 350 degrees F.
• After two hours, unroll the log and slice it into ½-inch slices. Slice down gently and if the nuts and chunks break the dough apart, you can push the pieces back together. You want rounds on the baking sheet about 2 inches apart.
• Bake the cookies for 10 to 12 minutes, until they are slightly golden. Remove and sprinkle with a pinch of flaked salt. Let cool completely then serve!

SALTED BUTTER CHOCOLATE CHUNK SHORTBREAD

Steps:

• Beat the butter, granulated and brown sugars and vanilla with an electric mixer until light and fluffy, scraping down bowl as needed. Add flour and mix just until combined. Add chocolate chunks and mix just until incorporated. (Mixture will look crumbly.)
• Divide dough between 2 sheets of parchment paper, waxed paper or plastic wrap and use your hands to form the dough halves into logs about 2 to 2 1/4 inches in diameter. Chill until totally firm, about 2 hours. I hastened this along in the freezer (30 minutes, tops) but did feel that the cookies were better after resting longer. (But do know that it works!)
• When you're ready to bake the cookies, heat the oven to 350 degrees F. Line 1 or 2 large baking sheets with parchment paper.
• Lightly beat the egg and unwrap the chilled cookie logs to brush it over the sides. Sprinkle the coarse sugar on the open wrapping and roll the logs into it, coating them.
• Using a sharp serrated knife, cut logs into 1/2-inch-thick rounds. You're going to hit some chocolate chunks, so saw gently, squeezing the cookie to keep it from breaking if needed. Arrange cookie slices on prepared baking sheets 1 inch apart (they don't spread much) and sprinkle each with a few flakes of sea salt. Bake until the edges are just beginning to get golden brown, 12 to 15 minutes. Let cool slightly before transferring the cookies you don't eat immediately to a wire rack to cool.

SALTED PISTACHIO SHORTBREAD

Steps:

• Heat oven to 350 degrees.
• Process pistachios in a food processor until finely ground. Remove 2 tablespoons and set aside.
• Add confectioners' sugar, butter and salt and pulse until well combined. Add flour and process until a slightly sticky dough forms (if your food processor is having trouble here, just dump dough out onto a counter or a bowl and mix by hand until no dry spots remain).
• Lightly grease a 9-inch springform pan or tart pan with a removable bottom with nonstick spray or softened butter and line the bottom with a circle of parchment paper.
• Press dough into the pan into an even layer (you can use your hands, or use the bottom of a measuring cup to press dough into an even layer). Dust with confectioners' sugar and sprinkle with reserved 2 tablespoons ground pistachios and flaky salt.
• Bake until cookie is just golden around the edges and dough is baked through, 17 to 22 minutes.
• Once cookie is out of the oven, remove from springform or tart pan. Dust with more confectioners' sugar, if you like. Before it cools, slice cookie into 24 thin wedges (start by cutting the circle into quarters, then slice each quarter in half, then each half into thirds to get nice, thin triangles.
• Let cookies cool completely before transferring them (they will be soft and easily broken if moved before cooled).

CHOCOLATE-DIPPED PISTACHIO SHORTBREAD

Steps:

• Heat oven to 325ºF.
• Combine flour, baking powder and salt. Beat butter, sugar and vanilla in large bowl with mixer until light and fluffy. Gradually add flour mixture, beating well after each addition. Add 1/3 cup nuts; mix well.
• Press dough into 12x8-inch rectangle on parchment-covered baking sheet. Cut dough into 8 lengthwise strips, then cut each strip crosswise into 6 pieces. (Do not separate dough pieces.)
• Bake 18 to 20 min. or until cookies are lightly browned. Cool on baking sheet 5 min. Remove to wire racks; cool completely. Break apart into 48 cookies.
• Cover additional baking sheet with parchment. Melt chocolate as directed on package. Dip cookies, 1 at a time, halfway into chocolate; place on prepared baking sheet. Sprinkle with remaining nuts. Let stand until chocolate is firm.

PISTACHIO SHORTBREAD

Steps:

• Mix flour, powdered sugar, and salt in processor. Add butter, pistachios, egg yolk, and vanilla. Using on/off turns, mix until moist ball forms. Transfer dough to work surface. Divide dough in half. Form each dough half into 8 x 1 1/4-inch log (if dough is too soft, chill until firm, about 30 minutes). Wrap logs in plastic; refrigerate until firm, about 4 hours. DO AHEAD Can be made 5 days ahead; keep chilled.
• Preheat oven to 325°F. Slice logs into 1/4-inch-thick rounds, rolling log after every few slices to retain round shape. Place rounds on ungreased baking sheets, spacing 1 inch apart. Bake shortbread until barely golden, about 18 minutes. Cool shortbread on baking sheets. DO AHEAD Shortbread can be made up to 4 days ahead. Store shortbread in airtight container at room temperature.

SALTED CHOCOLATE PISTACHIO SHORTBREAD RECIPE

Steps:

• Preheat oven to 325 degrees F. Line two 9-inch cake pans with parchment paper leaving enough overhang around the sides to easily lift shortbread out.
• Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter on high speed for about 1 minute until completely smooth.
• Add the granulated sugar and brown sugar and beat together for about 1 minute until smooth and creamy. Add the vanilla, salt, and flour and beat on low speed, gradually increasing to high speed as the mixture combines.
• Add ⅔ cup of the finely chopped pistachios, reserving the rest for sprinkling on top of the chocolate. The dough will be very crumbly.
• Press ½ of the dough into each of the prepared cake pans. It should be nice and compact in each pan.
• Bake the shortbread for 30 minutes or until lightly browned on top and around the edges.
• Remove from the oven and allow to cool for 10 minutes. Carefully remove the shortbread from the pans by picking it up with the parchment paper on the sides.
• Cut each into 12 wedges. Make sure to cut the shortbread while it's still warm. Allow to cool completely on the parchment before dipping into chocolate.
• Melt the chopped chocolate in the microwave in 20-second increments, stopping and stirring after each until completely smooth.
• Dip the shortbread ends into the chocolate and sprinkle with remaining chopped pistachios and sea salt. Allow chocolate to completely set.

20 BEST PISTACHIO DESSERT COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a pistachio dessert in 30 minutes or less!

CHOCOLATE & PISTACHIO SHORTBREAD SANDWICH COOKIES

Steps:

• In a small bowl, mix together the flour, cocoa powder, and salt and set aside.
• Using a hand mixer or a stand mixer with a paddle attachment, cream together the sugar and butter in a medium mixing bowl until light and fluffy.
• Add the flour mixture to the butter and sugar. Mix on low - medium speed until a dough forms. Remove the dough from the bowl, wrap in cling room and chill for 10 - 15 minutes.
• In a small bowl, mix together the flour, salt, and optional beetroot powder. Set aside.
• Using a hand mixer or a stand mixer with a paddle attachment, cream together the sugar and butter in a medium mixing bowl until light and fluffy. Add the pistachio extract and mix on low - medium speed until incorporated.
• Add the flour mixture to the butter and sugar. Mix on low - medium speed until a dough forms. Remove the dough from the bowl and shape into a small, flattened rectangle. Wrap in cling room and chill for 10 - 15 minutes.
• Preheat the oven to 350°F
• Line a baking sheet with parchment paper, aluminum foil, or a silicon baking mat. You will need more than 1 baking sheet or you will need to reuse the same baking sheet in order to fit all the cookies.
• Shaping the cookies - remove one block of dough from the fridge and set on a lightly floured surface. Flour your rolling pin and roll out the dough until about 1/8'' thick. You may have to periodically dust the surface of the dough with flour to prevent sticking. Use a 2'' cookie cutter to cut out the cookies. Use a smaller cookie cutter to cut a small shape out of half the cookies. Set cookies on your prepared baking sheet, about 1/2'' apart. Re-roll the scraps of the dough and repeat until all of the dough is used up. Repeat with the other block of dough. Chill cookies for 15 - 20 minutes in the refrigerator.Each block of dough should yield 15 - 16 cookies.
• Remove from refrigerator and bake for 9 to 10 minutes on the middle rack of the oven until crisp. Do not bake multiple sheets of cookies on different levels of the oven at the same time - this will lead to uneven baking. Let cookies cool completely before filling.
• Pipe or spread a ring of chocolate ganache around the edge of cookie that does not have a cut-out. Spoon a tsp of strawberry jam in the center. Sandwich with another cookie of the opposite flavor that does have a cut-out. So if you start with a chocolate cookie, then you want to sandwich it with a pistachio cookie.
• Repeat until all cookie sandwiches are made. Store in an airtight container in the refrigerator

MERINGUES WITH SALTED PISTACHIO & DARK CHOCOLATE

Steps:

• Whip the cream and put it in the fridge to keep it chilled.
• Roughly chop the dark chocolate. Melt it slowly. Keep some chocolate aside to sprinkle at the end.
• Then shell the salted pistachio nuts and crush lightly with a rolling pin.
• When the chocolate is melted drizzle it into the whipped cream and loosely mix together.
• Spoon the dark chocolate and cream mixture onto the mini meringue nests, as much or as little as you desire!
• Finally drizzle any left over chocolate over the meringue canapés and sprinkle with the crushed salted pistachios and the wee chunks of dark choc.