Save It A buttery, tender shortbread cookie studded with roasted pistachios and topped with flaky sea salt Perfect for make-ahead baking and elegant snacking
This recipe quickly became my go-to when I need an impressive yet simple cookie for guests
Ingredients
- Dry Ingredients: 2 cups (250 g) all-purpose flour, ½ teaspoon fine sea salt
- Wet Ingredients: 1 cup (225 g) unsalted butter room temperature, ⅔ cup (80 g) powdered sugar, 1 teaspoon pure vanilla extract
- Add-Ins & Topping: ¾ cup (100 g) roasted shelled pistachios roughly chopped, 1 large egg lightly beaten (for brushing), 2 tablespoons coarse or turbinado sugar (optional for edges), Flaky sea salt for sprinkling
Instructions
- Step 1:
- In a medium bowl whisk together the flour and fine sea salt Set aside
- Step 2:
- In a large bowl cream the butter and powdered sugar together with a mixer on medium speed until smooth and fluffy about 2 minutes
- Step 3:
- Mix in the vanilla extract
- Step 4:
- Gradually add the flour mixture mixing on low speed until just combined
- Step 5:
- Fold in the chopped pistachios with a spatula until evenly distributed
- Step 6:
- Divide the dough in half Place each half on a sheet of parchment paper and shape into a 1½-inch (4 cm) diameter log
- Step 7:
- Wrap tightly and refrigerate for at least 1 hour or until firm (can be chilled overnight)
- Step 8:
- Preheat the oven to 350°F (175°C) Line two baking sheets with parchment paper
- Step 9:
- Unwrap the dough logs If desired brush each log lightly with beaten egg and roll in coarse sugar for a decorative edge
- Step 10:
- Slice the logs into ½-inch (1.2 cm) thick rounds Arrange the slices 2 inches apart on the prepared baking sheets
- Step 11:
- Sprinkle each cookie with a pinch of flaky sea salt
- Step 12:
- Bake for 1315 minutes or until the edges are just golden
- Step 13:
- Cool on the baking sheets for 5 minutes then transfer to a wire rack to cool completely
Save It Baking these cookies has become a cherished tradition with my family on cozy weekends
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
Calories 110 Total Fat 7 g Carbohydrates 10 g Protein 2 g per cookie
Save It This salted pistachio slice & bake shortbread is ideal for gifting or elegant afternoon tea
Recipe FAQs
- → How do roasted pistachios affect the flavor?
Roasting intensifies the nuts' natural sweetness and adds a deep, toasty flavor that contrasts nicely with the buttery shortbread.
- → Why is chilling the dough important?
Chilling firms the dough, making it easier to slice thinly and helps maintain the shortbread's tender texture during baking.
- → Can I substitute other nuts for pistachios?
Yes, pecans, walnuts, or hazelnuts work well, adding their own unique texture and flavor profiles.
- → What purpose does the flaky sea salt serve?
The salt provides a delicate crunch and sharpness that balances the richness and sweetness of the shortbread.
- → Is using powdered sugar essential for texture?
Powdered sugar helps create a tender crumb and smooth texture, ensuring the shortbread is delicate and melt-in-the-mouth.