Salted Pistachio Chocolate Shortbread (Printable)

Tender shortbread with roasted pistachios, chocolate chunks, and a sprinkle of flaky sea salt.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour (250 g)
02 - 1/2 teaspoon fine sea salt

→ Wet Ingredients

03 - 1 cup unsalted butter, room temperature (226 g)
04 - 3/4 cup powdered sugar (90 g)
05 - 1 teaspoon pure vanilla extract

→ Add-ins

06 - 3/4 cup roasted, shelled pistachios, roughly chopped (90 g)
07 - 4 oz dark chocolate (60–70%), chopped into chunks (115 g)

→ Finishing

08 - 1 large egg, lightly beaten (egg wash)
09 - 1/4 cup coarse sugar (e.g., turbinado or demerara) (50 g)
10 - Flaky sea salt for sprinkling

# Step-by-Step Guide:

01 - Whisk together the flour and fine sea salt in a medium bowl. Set aside.
02 - Beat the unsalted butter with powdered sugar until smooth and creamy, approximately 2 minutes. Incorporate the vanilla extract.
03 - Add the flour mixture gradually while mixing on low speed until just combined.
04 - Gently fold in the chopped pistachios and chocolate chunks until evenly distributed throughout the dough.
05 - Divide the dough into two equal portions. Shape each into a log measuring approximately 1.75 inches (4.5 cm) in diameter on parchment paper.
06 - Wrap each log tightly in parchment paper and refrigerate for at least two hours or until firm.
07 - Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
08 - Unwrap the chilled dough logs. Brush the surface with beaten egg, then roll in coarse sugar to evenly coat.
09 - Using a sharp knife, cut the logs into 1/2-inch (1.25 cm) thick slices. Arrange cookies at least 1 inch apart on the baking sheets.
10 - Sprinkle each cookie with flaky sea salt to enhance flavor.
11 - Bake for 12 to 14 minutes, until the edges just begin to turn golden brown.
12 - Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

# Expert Tips:

01 -
  • Buttery, tender shortbread with a satisfyingly crisp edge.
  • Generous chunks of dark chocolate meet toasted pistachios in every bite.
  • Finished with flaky sea salt for a perfect balance of sweet and savory.
  • Simple ingredients and easy steps make it approachable for bakers of all levels.
  • Ideal for gifting, celebrations, or indulgent everyday treats.
02 -
  • Use room temperature butter for a smooth creaming process that creates tender shortbread.
  • Beat butter and powdered sugar thoroughly to incorporate air and achieve light texture.
  • Roll dough logs evenly to ensure uniform cookie size and even baking.
  • Brush logs with egg wash and roll in coarse sugar while chilled to get a sparkly, sweet crust.
  • Watch baking time closely; timing ensures edges turn golden without drying cookies out.
Go back