Ingredients
Scale
- 1 cup (225g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1 teaspoon pure vanilla extract
- 2 cups (250g) all-purpose flour
- 1/4 teaspoon fine sea salt
- 1/2 cup shelled pistachios, finely chopped
- 1/2 cup dark chocolate chips or chopped baking chocolate
- 1 teaspoon coconut oil (optional, for smoother chocolate)
- Flaky sea salt (like Maldon) for finishing
Instructions
- In a large mixing bowl or the bowl of a stand mixer, beat the softened butter and granulated sugar together. Use medium-high speed until the mixture looks pale and fluffy, which usually takes about 3 to 4 minutes. Scrape down the sides of the bowl. Add the vanilla extract and mix again until fully incorporated. This creaming process creates the light, delicate texture characteristic of great shortbread.
- Sift the all-purpose flour and fine sea salt into the butter mixture. Turn your mixer to the lowest speed and mix just until the flour disappears. Overmixing at this stage will make the shortbread tough, so stay vigilant. Once the dough starts to come together, fold in half of the chopped pistachios using a spatula. The dough should be thick and slightly crumbly but should hold together when pressed between your fingers.
- Preheat your oven to 325°F (160°C). Lightly grease a 9-inch round tart pan or cake pan. Transfer the dough to the pan and use your fingers or the back of a measuring cup to press it into an even layer. Use a fork to prick the dough all over; this prevents air bubbles from forming. Use a sharp knife to lightly score the dough into 12 equal wedges, cutting about halfway through the thickness of the dough.
- Place the pan in the center rack of the oven. Bake for 30 to 35 minutes, or until the edges are a very light golden brown and the center feels firm to the touch. Shortbread should remain relatively pale, so do not wait for it to brown deeply. Remove the pan from the oven and let it cool for 10 minutes. While still warm, use a knife to cut through the scored lines completely to separate the wedges. Allow them to cool completely in the pan.
- Melt the dark chocolate and coconut oil in a microwave-safe bowl in 30-second increments, stirring until smooth. Once the shortbread wedges are completely cool, dip half of each wedge into the melted chocolate, or drizzle the chocolate over the top using a spoon. Immediately sprinkle the remaining chopped pistachios and a pinch of flaky sea salt over the wet chocolate. Let the wedges sit at room temperature or in the fridge until the chocolate sets firmly.
- Cook Time: 55 minutes