Save to Pinterest 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 baked these pistachio shortbreads was for a tea party. Their melt-in-your-mouth texture and beautiful green flecks made them a standout treat among friends.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Fine sea salt: ½ teaspoon
- Unsalted butter, room temperature: 1 cup (225 g)
- Powdered sugar: ⅔ cup (80 g)
- Pure vanilla extract: 1 teaspoon
- Roasted, shelled pistachios, roughly chopped: ¾ cup (100 g)
- Large egg, lightly beaten (for brushing): 1
- Coarse or turbinado sugar (optional, for edges): 2 tablespoons
- Flaky sea salt, for sprinkling: as needed
Instructions
- Whisk dry ingredients:
- In a medium bowl, whisk together the flour and fine sea salt. Set aside.
- Cream butter & 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.
- Add vanilla:
- Mix in the vanilla extract.
- Incorporate flour:
- 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 logs:
- 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:
- Wrap tightly and refrigerate for at least 1 hour, or until firm. Can be chilled overnight.
- Preheat oven:
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Decorate edges:
- Unwrap the dough logs. If desired, brush each with beaten egg and roll in coarse sugar.
- Slice cookies:
- Slice the logs into ½-inch (1.2 cm) thick rounds. Arrange the slices 2 inches apart on the prepared baking sheets.
- Top with salt:
- 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 to Pinterest This is now our family's most requested holiday cookie & we've shared them over coffee on many cozy afternoons.
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: Calories: 110, Total Fat: 7 g, Carbohydrates: 10 g, Protein: 2 g
Save to Pinterest Enjoy these delicate pistachio shortbreads with coffee or tea. Share them freshly baked or as a thoughtful homemade gift!
Recipe FAQs
- → How do I achieve the perfect texture in shortbread slices?
Chilling the dough logs before slicing helps maintain their shape and creates a tender, crumbly texture after baking.
- → Can I substitute pistachios with other nuts?
Yes, pecans, walnuts, or hazelnuts can be used as alternatives to roasted pistachios for a different flavor profile.
- → What is the role of flaky sea salt in this treat?
Flaky sea salt on top balances the sweetness and enhances the nutty flavors with a subtle crunch.
- → How long should the dough be chilled?
Refrigerate the shaped dough logs for at least one hour, or overnight for easier slicing and better texture.
- → Can I prepare the dough in advance?
Yes, the dough can be frozen up to two months. Slice and bake from frozen, adding 1-2 minutes to baking time.