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 on sallysbakingaddiction.com

It’s the end of the week and I saved the CHOCOLATE for last.

Happy freakin’ Friday.

With just a few ingredients, you can turn traditional shortbread into this salted chocolate pistachio shortbread! An easy one bowl dessert recipe on sallysbakingaddiction.com

Though can I admit that I’m more excited about the pistachios and buttery shortbread here? They’re the spotlight in these golden triangles. But before we get to all that, a big giant YAY is in order. This is recipe #5 in our 2016 Christmas cookie palooza! We’re halfway through at this point and our ovens haven’t gotten a rest. Butter has been flying out of our refrigerators quicker than you can say holly jolly Christmas. And nothing is slowing down. This is the first weekend of December, so you better have some cookie baking on your to-do list!!

And I highly suggest adding shortbread to your weekend agenda. 4 reasons why:

  1. butter
  2. sugar
  3. flour
  4. salt

Ahh, the good things in life. Ok actually, those 4 items are what make up shortbread– they’re the building blocks. I’m positive you have each of them in your house right now. Go check. I’ll wait. While you’re in there, grab some coffee. We have shortbread to chat about.

How to make shortbread dough on sallysbakingaddiction.com

Basic shortbread is not fussy or complex– rather, it’s quite pure and simple. Buttery and sweet and, in today’s case, crisp and tender. Shortbread is uncluttered and straightforward. It’s delicious. But if you’re the kind of person who can’t leave things alone (hi.), shortbread is your chance to go a little wild. It IS the holiday season, after all. And shortbread is the best blank slate for many different flavors, drizzles, dunks, chunks, and more.

Today’s shortbread begins in our mixing bowls with butter. We’ll cream it and add some sugar. I like a little extra flavor, so I subbed in 1/4 cup of light brown sugar for some of the sugar. I know you’ve got that on hand too. After the butter and sugars are creamed (pictured above), we’ll add vanilla, flour, and salt.

Oh! And I haven’t even mentioned the best part of all yet: this is all made in ONE BOWL. And NO CHILLING. A truly effortless recipe. Respect, shortbread. Respect.

Diamond of California pistachios

Actually, the best best part about all this are the Diamond of California pistachios. They get all toasty inside the dough when it bakes! Combined with buttery vanilla shortbread, salt, and chocolate? Holly jolly Christmas indeed.

We’ll chop them up real fine before adding to the shortbread dough– and a food processor immensely helps with this step.

How to make shortbread dough on sallysbakingaddiction.com

The shortbread dough is crumbly. But don’t fret, that’s what you want. Press it into two lined 9-inch cake pans. We’ll cut the baked shortbread into wedges like a pizza.

A… butter pizza.

Pistachio shortbread on sallysbakingaddiction.com

Absolutely nothing compares to the distinct smell of shortbread baking.

Now this is the holidays, people!

With just a few ingredients, you can turn traditional shortbread into this salted chocolate pistachio shortbread! An easy one bowl dessert recipe on sallysbakingaddiction.com

We’ll dress up the shortbread with melted chocolate, more Diamond of California chopped pistachios ♥ and a sprinkle of sea salt. So let’s really think about what you’ll get in just one of these shortbread wedges:

  1. buttery and sweet
  2. a little brown sugar and vanilla
  3. toasty pistachios
  4. crunchy sea salt
  5. a whole mess of chocolate

Shortbread upgrade.

With just a few ingredients, you can turn traditional shortbread into this salted chocolate pistachio shortbread! An easy one bowl dessert recipe on sallysbakingaddiction.com

Weekend upgrade.

Print

Salted Chocolate Pistachio Shortbread

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours, 30 minutes
  • Yield: 24 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

With just a few ingredients, you can turn traditional shortbread into this salted chocolate pistachio shortbread. An easy one bowl dessert recipe!


Ingredients

  • 1 cup (230g) 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 (280g) cups all-purpose flour (spoon & leveled)
  • 1 cup (100g) finely chopped pistachios, divided*
  • 8 ounces (226g) semi-sweet chocolate, coarsely chopped
  • optional: sea salt for sprinkling on top

Instructions

  1. 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.)
  2. 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.
  3. Press 1/2 of the dough into each of the prepared cake pans. You want it nice and compact in each pan.
  4. Bake the shortbread for 30 minutes or until lightly browned on top and around the edges.
  5. 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.
  6. 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.


Notes

  1. Make Ahead & Freezing Instructions: Shortbread stays fresh covered at room temperature for up to 5 days or in the refrigerator for up to 1 week. You can make the shortbread dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature then continue with step 3. Baked shortbread freezes well for up to 3 months. Unbaked shortbread dough freezes well for up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature before continuing with step 3.
  2. Special Tools: Ninja Blender | Cuisinart Food Processor | KitchenAid Stand Mixer | 5-qt Tilt Head Glass Measuring Bowl | Flex Edge Beater | Pyrex Glass Measuring CupCake Pans
  3. Chopped Pistachios: I suggest a food processor to grind up those pistachios nice and fine. I used my Ninja (love this!).

Keywords: pistachio shortbread, shortbread

See all cookie palooza recipes.

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Buttery, tender, and easy 1 BOWL shortbread with pistachios, sea salt, and chocolate! Recipe on sallysbakingaddiction.com
Buttery, tender, and easy 1 BOWL shortbread with pistachios, sea salt, and chocolate! Recipe on sallysbakingaddiction.com

125 Comments

  1. forgot to mention I doubled the recipe and put it in a jelly roll pan had to add 10 mins to the baking time but they turned out awesome

  2. I made these exactly as written and they were a huge hit at my office party. I tempered the chocolate for a little extra shine. They looked beautiful. Would definitely make again.

  3. I just wanted to say Sally that I have to be your number one cookie fan I have researched thousands of cookie recipes on the internet and Facebook place you can think of and year recipes are by far the best there is you are so awesome and I would not change a thing I love how you put so much compassion and hard work into every experiment you do happy holidays to you Sally and I can’t wait to see what you come up with next.

  4. One more thing Sally my kids would like me to thank you also their favorite is definitely your chocolate chip cookie recipe I cannot make enough of those around the holidays I believe I might be on my tenth dozen chocolate chip cookies you rock ☺️

  5. Hi sally! I have these baking as we speak. I also would like to know if I can make this recipe as cookies? To fill them in with homemade dulce de le he sandwiches

  6. Haven’t even dipped these in the chocolate yet….My husband and I are just eating a couple as they cool…DELISH. Making these forever. Merry Christmas from Florida!

    1. Hi Connie! If you like salty/sweet, leave the recipe as written using salted pistachios. But for a less salty treat, you can reduce the added salt to 1/2 teaspoon.

  7. I made these for my boyfriend for Valentines Day, he loves pistachios and they are amazing! So easy and so yummy! He usually leaves the treats I make for him at my house to have when he’s over but these he took with him! Probably because I was eating too many, lol! I used salted pistachios, as they were all I could find shelled, and used a little less salt as you said I could. I also drizzled the chocolate on because I didn’t have enough chocolate to dip them, but they were still so good! Thanks for another great recipe!

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