Pin it 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 salted pistachio shortbreads, my kitchen smelled incredible and everyone kept coming in for tastes. There's something so satisfying about slicing up a chilled cookie log and watching the perfect rounds bake up.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Fine sea salt: ½ teaspoon
- Unsalted butter: 1 cup (225 g), room temperature
- Powdered sugar: ⅔ cup (80 g)
- Pure vanilla extract: 1 teaspoon
- Roasted, shelled pistachios: ¾ cup (100 g), roughly chopped
- Large egg: 1, lightly beaten (for brushing)
- Coarse or turbinado sugar: 2 tablespoons (optional, for edges)
- Flaky sea salt: for sprinkling
Instructions
- Combine Dry Ingredients:
- In a medium bowl, whisk together the flour and fine sea salt. Set aside.
- Cream Butter and 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.
- Add Dry Ingredients:
- Gradually add the flour mixture, mixing on low speed until just combined.
- Mix in Pistachios:
- Fold in the chopped pistachios with a spatula until evenly distributed.
- Shape and Chill Dough:
- Divide the dough in half. Place each half on a sheet of parchment paper and shape into a 1½-inch (4 cm) diameter log. Wrap tightly and refrigerate for at least 1 hour, or until firm.
- Preheat Oven:
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Prepare Logs:
- Unwrap dough logs. If desired, brush with beaten egg and roll in coarse sugar for decorative edges.
- Slice Cookies:
- Slice logs into ½-inch (1.2 cm) thick rounds. Arrange the slices 2 inches apart on prepared sheets.
- Add Salt:
- Sprinkle each cookie with flaky sea salt.
- Bake:
- Bake for 13–15 minutes, or until the edges are just golden.
- Cool:
- Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Pin it My little nephew loved helping roll the dough logs and sprinkling salt on each cookie. These cookies became a holiday staple at our family table and always get rave reviews.
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 for allergies.
Nutritional Information
Each cookie: 110 calories, 7 g total fat, 10 g carbohydrates, 2 g protein
Pin it These pistachio shortbreads are truly irresistible. Slice and bake a batch ahead so you can enjoy them with coffee or tea anytime.
Recipe Questions & Answers
- → What type of nuts are used in the shortbread?
Roasted, shelled pistachios are incorporated into the dough to add a crunchy texture and nutty flavor.
- → How long should the dough be chilled before baking?
The dough should be chilled for at least one hour to firm up, which helps in achieving clean slices and perfect baking.
- → Can the dough be frozen for later use?
Yes, the dough can be frozen for up to two months. When baking from frozen, add an extra 1 to 2 minutes to the baking time.
- → What does the flaky sea salt topping do?
Sprinkling flaky sea salt on top enhances the shortbread’s buttery richness and complements the nutty pistachios with a touch of savory contrast.
- → Are there alternative extracts to use instead of vanilla?
For a different flavor profile, almond extract can replace vanilla extract without affecting the texture.