Save Buttery, tender shortbread cookies studded with roasted pistachios and rich chocolate chunks, finished with flaky sea salt. Perfect for gifting, celebrations, or a luxurious treat with tea or coffee.
The first time I baked these, they quickly became a family favorite during holiday gatherings.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- Dry Ingredients: 2 cups (250 g) all-purpose flour, 1/2 teaspoon fine sea salt
- Wet Ingredients: 1 cup (226 g) unsalted butter room temperature, 3/4 cup (90 g) powdered sugar, 1 teaspoon pure vanilla extract
- Add-ins: 3/4 cup (90 g) roasted shelled pistachios roughly chopped, 4 oz (115 g) dark chocolate (60–70%) chopped into chunks
- Finishing: 1 large egg lightly beaten (for egg wash), 1/4 cup (50 g) coarse sugar (e.g. turbinado or demerara), Flaky sea salt for sprinkling
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Step 1:
- In a medium bowl whisk together the flour and fine sea salt. Set aside.
- Step 2:
- In a large bowl or stand mixer beat the butter and powdered sugar until smooth and creamy about 2 minutes. Mix in the vanilla extract.
- Step 3:
- Add the flour mixture and mix on low speed until just combined.
- Step 4:
- Fold in the chopped pistachios and chocolate chunks until evenly distributed.
- Step 5:
- Divide the dough in half. Place each half on a piece of parchment paper and shape into a 1.75-inch (4.5 cm) diameter log.
- Step 6:
- Wrap each log tightly in parchment and chill in the refrigerator for at least 2 hours or until firm.
- Step 7:
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Step 8:
- Unwrap the dough logs. Brush each with the beaten egg then roll in coarse sugar to coat.
- Step 9:
- Using a sharp knife slice logs into 1/2-inch (1.25 cm) thick rounds. Place cookies 1 inch apart on prepared baking sheets.
- Step 10:
- Sprinkle each cookie with flaky sea salt.
- Step 11:
- Bake for 12–14 minutes until edges are just turning golden.
- Step 12:
- Cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
Save Dough logs can be frozen for up to 2 months slice and bake directly from the freezer adding 2–3 minutes to baking time.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Required Tools
Stand mixer or electric hand mixer Mixing bowls Parchment paper Sharp knife Baking sheets Wire rack Pastry brush (for egg wash)
Allergen Information
Contains Dairy (butter) Eggs Tree nuts (pistachios) Gluten (wheat) Soy (may be present in chocolate) Always check chocolate and other packaged ingredients for potential allergens
Nutritional Information
Calories 145 Total Fat 9 g Carbohydrates 15 g Protein 2 g
Save 
Enjoy these luscious shortbread cookies with your favorite tea or coffee for a delightful treat.
Recipe Questions & Answers
- → How do I achieve tender shortbread texture?
Use cold butter and avoid overmixing once flour is added. Chilling the dough before baking helps maintain a tender, crumbly texture.
- → Can the pistachios be toasted beforehand?
Yes, toasting pistachios enhances their flavor and adds a slight crunch, enriching the overall taste.
- → What type of chocolate works best?
Dark chocolate chunks between 60–70% cocoa provide a rich contrast, but milk or white chocolate can be used for a milder sweetness.
- → How should I store these shortbreads?
Keep cookies in an airtight container at room temperature for up to a week or freeze the dough logs for longer storage.
- → Is it necessary to use an egg wash and coarse sugar?
Brushing the dough slices with egg wash and rolling them in coarse sugar creates a shiny, textured finish and adds subtle sweetness.
