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Pistachio Shortbreads with Dark Chocolate Chunks
We’ve always been big fans of shortbread, in all its buttery deliciousness.
But ever since we started making this version: with rich, dark chocolate chunks and full-bodied, flavorful pistachio–we haven’t been able to go back to the original. A few tips to the perfect texture: chill the dough in the fridge to make it easier to shape; use the plastic wrap to shape and smooth; and when you’re ready to slice, use a serrated knife and work in a back-and-forth sawing motion to separate the chocolate without crumbling the cookie.
How to Make It
Ingredients
- ¾ cup shelled natural pistachios
- ¾ cup granulated sugar
- 1 ½ cups unsalted butter, at room temperature
- 1 tsp kosher salt
- 2 ¾ cups all-purpose flour
- 1 pkg (100 g) 70% dark chocolate, chopped
Instructions
- Add pistachios and sugar to the bowl of a food processor. Pulse until pistachios are very finely ground, about 30 seconds (do not over blend).
- Scrape mixture into the bowl of a stand mixer fitted with the paddle attachment. Add butter and salt. Beat on medium speed until smooth, about 1 minute. Add flour and continue mixing on medium-low speed just until a dough comes together. Add chocolate and mix until combined. Refrigerate until dough can easily be shaped into logs, approximately 45 minutes to 1 hour.
- Scrape dough onto a clean countertop, then knead a few times to soften. Divide dough in half, then shape each portion into 10-inch logs. Tightly wrap in plastic, rolling to smooth. Refrigerate for at least 4 hours or overnight.
- Position racks in the top, center and bottom thirds of oven. Preheat to 325°F. Line 3 baking sheets with parchment.
- Working with 1 log at a time, discard plastic wrap. Using a sharp, serrated knife, slice into rounds just over ¼-inch thick, using a back-and-forth sawing motion (this helps cut through chocolate chunks with ease). Arrange on prepared baking sheets, 2 inches apart.
- Bake in the top, center and bottom thirds of oven, switching top and bottom sheets halfway through, until cookies have set and are fully baked through, approximately 20 to 22 minutes. Let it cool on baking sheets for 5 minutes. Transfer to a rack and let cool completely, about 20 more minutes.
How to Store It
Shortbread will keep in an airtight container, up to a week.
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