Save A buttery, tender shortbread cookie studded with roasted pistachios and topped with flaky sea salt. Perfect for make-ahead baking and elegant snacking.
The first time I made these, I was amazed at how simple it was to create such delicate cookies with a truly gourmet touch. The process was wonderfully calming, especially while shaping the dough and seeing the emerald pistachios peek through.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Fine sea salt: ½ teaspoon
- Unsalted butter: 1 cup (225 g), room temperature
- Powdered sugar: ⅔ cup (80 g)
- Pure vanilla extract: 1 teaspoon
- Roasted, shelled pistachios: ¾ cup (100 g), roughly chopped
- Large egg: 1, lightly beaten (for brushing)
- Coarse or turbinado sugar: 2 tablespoons (optional, for edges)
- Flaky sea salt: For sprinkling
Instructions
- Combine dry ingredients:
- In a medium bowl, whisk together the flour and fine sea salt. Set aside.
- Cream butter and sugar:
- In a large bowl, cream the butter and powdered sugar together with a mixer on medium speed until smooth and fluffy, about 2 minutes.
- Mix in vanilla:
- Mix in the vanilla extract.
- Add dry ingredients:
- Gradually add the flour mixture, mixing on low speed until just combined.
- Fold in pistachios:
- Fold in the chopped pistachios with a spatula until evenly distributed.
- Shape dough:
- Divide the dough in half. Place each half on a sheet of parchment paper and shape into a 1½-inch (4 cm) diameter log.
- Chill dough:
- Wrap tightly and refrigerate for at least 1 hour, or until firm. (Can be chilled overnight.)
- Prep oven:
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Prepare logs:
- Unwrap the dough logs. If desired, brush each log lightly with beaten egg and roll in coarse sugar for a decorative edge.
- Slice dough:
- Slice the logs into ½-inch (1.2 cm) thick rounds. Arrange the slices 2 inches apart on the prepared baking sheets.
- Add finishing touch:
- Sprinkle each cookie with a pinch of flaky sea salt.
- Bake:
- Bake for 13–15 minutes, or until the edges are just golden.
- Cool:
- Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Save My family always gathers around when these come out of the oven, eager to grab a warm cookie before they've cooled. They're a staple for celebrations and cozy weekends alike.
Required Tools
Electric mixer, mixing bowls, rubber spatula, parchment paper, baking sheets, sharp knife, wire cooling rack
Allergen Information
Contains: Wheat (gluten), Pistachios (tree nuts), Eggs, Dairy (butter). Always verify ingredient labels if you have allergies.
Nutritional Information
Per cookie: 110 calories, 7 g total fat, 10 g carbohydrates, 2 g protein
Save With its crisp edges and melt-in-your-mouth crumb, this cookie is sure to delight. Slice, bake, and enjoy a sophisticated treat any time.
Recipe FAQ
- → What type of nuts are used in this shortbread?
Roasted, shelled pistachios are roughly chopped and incorporated into the dough for a rich, nutty flavor.
- → How does chilling the dough affect the final texture?
Chilling firms the dough, allowing for neat slices and helping the cookies maintain their shape during baking, resulting in a tender yet crisp texture.
- → Can I substitute other nuts for pistachios?
Yes, walnuts, pecans, or hazelnuts can be used as alternatives to pistachios depending on your preference.
- → What is the purpose of sprinkling flaky sea salt on top?
Flaky sea salt enhances the overall flavor by providing a savory contrast that balances the buttery sweetness of the shortbread.
- → Is the shortbread suitable for make-ahead preparations?
Absolutely, the dough can be wrapped and refrigerated or frozen, allowing you to slice and bake whenever convenient.