Salted Pistachio Chocolate Shortbread

Buttery, tender shortbread cookies studded with roasted pistachios and rich chocolate chunks, finished with flaky sea salt. Perfect for gifting, celebrations, or a luxurious treat with tea or coffee.

I have always enjoyed making these shortbread cookies during the holidays since they bring a special touch and everyone loves the nutty chocolate combination.

Ingredients

• All-purpose flour: 2 cups (250 g)
• Fine sea salt: 1/2 teaspoon
• Unsalted butter: 1 cup (226 g), room temperature
• Powdered sugar: 3/4 cup (90 g)
• Pure vanilla extract: 1 teaspoon
• Roasted pistachios: 3/4 cup (90 g), shelled and roughly chopped
• Dark chocolate: 4 oz (115 g), 60–70% chopped into chunks
• Large egg: 1, lightly beaten (for egg wash)
• Coarse sugar: 1/4 cup (50 g), e.g., turbinado or demerara
• Flaky sea salt: for sprinkling

Instructions

Step 1:

In a medium bowl, whisk together the flour and fine sea salt. Set aside.

Step 2:

In a large bowl or stand mixer, beat the butter and powdered sugar until smooth and creamy, about 2 minutes. Mix in the vanilla extract.

Step 3:

Add the flour mixture and mix on low speed until just combined.

Step 4:

Fold in the chopped pistachios and chocolate chunks until evenly distributed.

Step 5:

Divide the dough in half. Place each half on a piece of parchment paper and shape into a 1.75-inch (4.5 cm) diameter log.

Step 6:

Wrap each log tightly in parchment and chill in the refrigerator for at least 2 hours, or until firm.

Step 7:

Preheat the oven to 350℉ (175℃). Line two baking sheets with parchment paper.

Step 8:

Unwrap the dough logs. Brush each with the beaten egg, then roll in coarse sugar to coat.

Step 9:

Using a sharp knife, slice logs into 1/2-inch (1.25 cm) thick rounds. Place cookies 1 inch apart on prepared baking sheets.

Step 10:

Sprinkle each cookie with flaky sea salt.

Step 11:

Bake for 12–14 minutes, until edges are just turning golden.

Step 12:

Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

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My family loves gathering around to help slice and roll the dough during our weekly baking days, making sweet memories with every batch.

Notes

For extra flavor, toast the pistachios before chopping. Substitute dark chocolate with milk or white chocolate as desired. Dough logs can be frozen for up to 2 months; slice and bake directly from the freezer, adding 2𔃁 minutes to baking time.

Required Tools

Stand mixer or electric hand mixer, mixing bowls, parchment paper, sharp knife, baking sheets, wire rack, pastry brush (for egg wash)

Allergen Information

Contains Dairy (butter), Eggs, Tree nuts (pistachios), Gluten (wheat), Soy (may be present in chocolate). Always check chocolate and other packaged ingredients for potential allergens.

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Enjoy these cookies with a fresh cup of tea or coffee for a delightful treat any time of day.

Recipe FAQs

→ Can I toast pistachios before adding?

Yes, toasting pistachios enhances their flavor and adds a delightful crunch to the shortbread.

→ What type of chocolate works best?

Dark chocolate chunks with 60–70% cocoa provide a rich taste, but milk or white chocolate can be used for a milder flavor.

→ How long should the dough be chilled?

Chill the shaped dough logs for at least 2 hours to ensure firmness and ease of slicing.

→ Can the dough be frozen?

Yes, dough logs freeze well for up to 2 months. Slice and bake directly from the freezer, adding a few extra minutes to baking time.

→ What is the purpose of the egg wash and coarse sugar?

The egg wash helps the coarse sugar adhere, creating a sweet, textured crust with a subtle crunch.