CHOCOLATE PISTACHIO SHORTBREAD
This chocolate pistachio shortbread recipe is the perfect combo of sweet and salty in a crunchy cookie! Melty, rich dark chocolate comes together with roasted, salted pistachios to make a delicious crunchy cookie!
Provided by How Sweet Eats
Categories Dessert
Time 32m
Number Of Ingredients 8
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 CHOCOLATE PISTACHIO SHORTBREAD
With just a few ingredients, you can turn traditional shortbread into this salted chocolate pistachio shortbread. An easy one bowl dessert recipe!
Provided by Sally
Categories Cookies
Time 2h30m
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F (163°C). Line two 9-inch cake pans with parchment paper leaving enough overhang around the sides to easily lift shortbread out. (Parchment is used so you can easily remove the shortbread and not cut it while it's in the pan.)
- Using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter on high speed until completely smooth, about 1 minute. Add the granulated sugar and brown sugar and beat together until smooth and creamy, about 1 minute. Add the vanilla, salt, and flour and beat on low speed, gradually increasing to high speed as the mixture combines. Add 2/3 cup of the finely chopped pistachios, reserving the rest for sprinkling on top of the chocolate. Dough will be very crumbly.
- Press 1/2 of the dough into each of the prepared cake pans. You want it 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. You want to make sure you 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 chocolate and sprinkle with remaining chopped pistachios and sea salt. Allow chocolate to completely set.
PISTACHIO SHORTBREAD
Provided by Melissa Clark
Categories Food Processor Nut Dessert Bake Freeze/Chill Pistachio Vanilla Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 60 cookies
Number Of Ingredients 7
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.
CHOCOLATE-DIPPED PISTACHIO SHORTBREAD
Add Chocolate-Dipped Pistachio Shortbread to your dessert array at your next get together. How do you tell when guests have spotted Chocolate-Dipped Pistachio Shortbread? Listen for cries of "How pretty!" followed by satisfied crunching.
Provided by My Food and Family
Categories Nuts
Time 1h10m
Yield 16 servings, 3 cookies each
Number Of Ingredients 8
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.
Nutrition Facts : Calories 160, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
SALTED PISTACHIO SHORTBREAD
This is one of those rare doughs that's better when made in a food processor. Dense, buttery, salty and nutty, the cookies call for pistachios, but swap in walnuts, pecans or hazelnuts, if you prefer. One thing to note: These cookies are best sliced after baking, not before. Fresh out of the oven, the cookie is very tender and easy to cut. Do it almost immediately, as the baked cookie hardens quickly. The result is an extremely pleasing arrangement of crisp-edged triangles that may look just a little like a Danish modernist interpretation of a Christmas tree.
Provided by Alison Roman
Categories cookies and bars, dessert
Time 35m
Yield 24 wedges
Number Of Ingredients 7
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).
More about "salted chocolate pistachio shortbread food"
SALTED HONEY PISTACHIO COOKIES | EASY HOMEMADE …
From cookiesandcups.com
SALTED CHOCOLATE PISTACHIO WHIPPED SHORTBREAD - TASTY …
From tastykitchen.com
SALTED PISTACHIO SHORTBREAD - JOANNE EATS WELL WITH …
From joanne-eatswellwithothers.com
CHOCOLATE-DIPPED CARDAMOM SHORTBREAD WITH SALTED …
From tastykitchen.com
SALTED CHOCOLATE PISTACHIO SHORTBREAD | MCCORMICK …
From mccormick.com
Cuisine AmericanCategory Desserts,Cookies And BrowniesServings 18
DARK CHOCOLATE PISTACHIO SHORTBREAD COOKIES | RECIPE
From barthbakery.com
PISTACHIO SHORTBREAD COOKIES WITH DARK CHOCOLATE
From cookingformysoul.com
PISTACHIO SHORTBREAD WITH DARK CHOCOLATE — FORAGED DISH
From forageddish.com
CHOCOLATE DIPPED CARDAMOM SHORTBREAD COOKIES | SWEET PEAS
From sweetpeasandsaffron.com
SALTED CHOCOLATE PISTACHIO SHORTBREAD | DESSERTS, DESSERT …
From pinterest.com.au
PISTACHIO CHOCOLATE SHORTBREAD COOKIES - A SPICY PERSPECTIVE
From aspicyperspective.com
MERINGUES WITH SALTED PISTACHIO & DARK CHOCOLATE - WALKER'S
From walkersshortbread.com
SALTED PISTACHIO CHOCOLATE CHUNK SLICE RECIPE - RECIPES.NET
From recipes.net
CHOCOLATE DIPPED PISTACHIO SHORTBREAD – LENOX CORPORATION
From lenox.com
SALTED PISTACHIO CHOCOLATE CHUNK SLICE AND BAKE COOKIES
From sallysbakingaddiction.com
RECIPES WITH SALTED PISTACHIOS | DEPORECIPE.CO
From deporecipe.co
SALTED PISTACHIO SHORTBREAD RECIPE - FOOD NEWS
From foodnewsnews.com
ORANGE, CARDAMOM, PISTACHIO & WHITE CHOCOLATE SHORTBREAD
From gatherandfeast.com
SALTED PISTACHIO SHORTBREAD RECIPE | RECIPE | PISTACHIO, SHORTBREAD ...
From pinterest.com
CHOCOLATE DIPPED PISTACHIO SHORTBREAD COOKIES - MODERN HONEY
From modernhoney.com
PISTACHIO CRUSTED CHOCOLATE SHORTBREAD SLICE AND BAKE COOKIES
From cookingwithcocktailrings.com
PISTACHIO CHOCOLATE SHORTBREAD - ZAATAR & ZAYTOUN LEBANESE …
From zaatarandzaytoun.com
PISTACHIO SHORTBREAD COOKIES - FIVEHEARTHOME
From fivehearthome.com
SALTED CHOCOLATE PISTACHIO SHORTBREAD | SALLY'S BAKING ADDICTION
From bluemachin.com
CHOCOLATE AND PISTACHIO COOKIES - THERESCIPES.INFO
From therecipes.info
TOASTED PISTACHIO CARDAMOM SHORTBREAD + BURNT SUGAR SEA SALT …
From behindtheflour.com
CHOCOLATE-DIPPED PISTACHIO SHORTBREAD - UN'AMERICANA IN CUCINA
From unamericanaincucina.com
EPICURIOUS CHOCOLATE DIPPED PISTACHIO SHORTBREAD
From therecipes.info
SALTED CHOCOLATE PISTACHIO SHORTBREAD - THE BITERY
CHOCOLATE-DIPPED PISTACHIO SHORTBREAD - COOK'S ILLUSTRATED
From cooksillustrated.com
PISTACHIO AND CHOCOLATE ITALIAN SHORTBREAD – FEUILLE DE CHOUX
From feuilledechoux.fr
DARK CHOCOLATE PISTACHIO SHORTBREAD COOKIES – BECK EATS WORLD
From beckeatsworld.com
SALTED CHOCOLATE PISTACHIO SHORTBREAD RECIPE - RECIPES.NET
From recipes.net
20 BEST PISTACHIO DESSERTS - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
SALTED CHOCOLATE PISTACHIO SHORTBREAD – STRIPES & BEES
From stripesandbees.wordpress.com
PISTACHIO SHORTBREAD - KING ARTHUR BAKING
From kingarthurbaking.com
PISTACHIO SHORTBREAD COOKIES WITH WHITE CHOCOLATE - FAKE FOOD FREE
From fakefoodfree.com
SALTED PISTACHIO & DARK CHOCOLATE CHUNK COOKIES
From loveandoliveoil.com
SCOTTISH SHORTBREAD WITH CHOCOLATE AND PISTACHIOS
From countryatheartrecipes.com
PISTACHIO WHITE CHOCOLATE SHORTBREAD COOKIES - LOUISIANA COOKIN
From louisianacookin.com
CHOCOLATE DIPPED PISTACHIO SHORTBREAD COOKIES - SALT AND SERENITY
From saltandserenity.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love