Chocolate-Dunked Pistachio Shortbread – a delicious recipe with flour, baking powder, salt, butter, sugar, unsalted pistachios. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Position a rack in center of the oven and preheat to 325u00b0F. Line a large baking sheet with parchment paper.
2
Whisk flour, baking powder, and salt in medium bowl and set aside. In a large bowl using an hand mixer or in a stand mixer fitted with the paddle attachment, beat butter and sugar until smooth. Add 1/2 cup pistachios and vanilla. Beat in flour mixture until just combined.
3
Shape tablespoonfuls of dough into logs about 3 inches long. Place on baking sheet, leaving about 1 inch of room between each cookie. Bake until golden brown around edges, 18-20 minutes. Cool completely.
4
Put chopped chocolate in a double boiler set over barely-simmering water. Stir chocolate until melted and smooth, about 5 minutes. Remove from heat. Place remaining 1/3 cup pistachios in a small shallow bowl. Dip one end of each cookie in the melted chocolate about 1-1 1/2 inches deep. Let excess chocolate drip back into bowl, then roll chocolate-coated end in chopped pistachios. Repeat with the rest of the cookies. Let stand until chocolate has hardened, at least one hour. Cookies will keep in airtight container up to 1 week.
536
kcal
Calories
32
g
Fat
57
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1/2 cup (1 stick) butter, and more.
Yes, Chocolate-Dunked Pistachio Shortbread falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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