Chocolate Dipped Pistachio Shortbread

Name a better combination than dark chocolate and pistachio. This scrumptious shortbread is simple to make for gatherings or just as a holiday treat. Finished off with sea salt, this shortbread takes mixing sweet and salty to the max.

Cook Time: 23-25 minutes
Serving Size: 8 cookies
Serves: 8


For The Cookies:

1 stick unsalted butter, room temperature & cubed, plus more for brushing
¾ cup shelled pistachios, plus ¼ chopped
⅓ cup confectioners sugar
½ teaspoon pure vanilla extract
½ teaspoon kosher salt
¾ cup all-purpose flour, plus more for dusting

For The Topping:

4 oz. dark chocolate (60%)
1 teaspoon coconut oil


For The Cookies:

Preheat oven to 325˚ F and flip the bottom of a 9-inch springform pan upside down and grease with butter. (This allows the bottom to sit flat so it is easier to slice). Line bottom with parchment. Grease parchment with butter.

  • In a food processor, pulse the ¾ cup of whole pistachios and confectioners sugar until finely ground.
  • Add the butter, vanilla and salt. Pulse until combined. Add flour and pulse until dough forms.
  • Scrape dough into prepared pan. Lightly flour the back of a measuring cup and press dough into an even layer in bottom of pan.
  • Freeze until firm, 30 minutes.
  • Bake until cookie is set and barely golden at edges, 23 to 25 minutes.
  • Carefully remove hot cookie from springform pan and slice into 12 wedges. Let cool completely on a wire rack.

For The Topping:

  • Line a baking sheet with parchment.
  • In a heatproof bowl, microwave chocolate and coconut oil until just melted (about 1 minute on high), stirring until smooth.
  • Using a spoon, drizzle chocolate over part of each cookie and arrange on the prepared baking sheet.
  • Sprinkle with chopped pistachios and flaky sea salt.
  • Refrigerate until set, at least 15 minutes and up to 3 days covered.