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.
I first tried these pistachio shortbreads when prepping for a weekend gathering. Not only did they keep their perfect shape, but the aroma from the oven brought everyone to the kitchen eager for a taste.
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 & 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.
- Combine Wet & Dry:
- Gradually add the flour mixture, mixing on low speed until just combined.
- Fold in Pistachios:
- Fold in the chopped pistachios with a spatula until evenly distributed.
- Shape 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.
- Chill:
- Wrap tightly and refrigerate for at least 1 hour, or until firm (can be chilled overnight).
- Prep Oven & Pans:
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Decorate Logs:
- Unwrap the dough logs. If desired, brush each with beaten egg and roll in coarse sugar for a decorative edge.
- Slice:
- Slice the logs into ½-inch (1.2 cm) thick rounds. Arrange the slices 2 inches apart on the prepared baking sheets.
- Top & Bake:
- Sprinkle each cookie with a pinch of flaky sea salt and bake for 13–15 minutes, or until the edges are just golden.
- Cool:
- Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Pin It My kids love helping with the dough shaping, and each batch quickly disappears from the cookie jar. It's become a holiday tradition in our home.
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 (Per Cookie)
Calories: 110, Total Fat: 7 g, Carbohydrates: 10 g, Protein: 2 g
Pin It Make these cookies ahead and enjoy elegant snacks all week. Their nutty crunch and buttery crumb never disappoint!
Questions About This Recipe
- → What type of nuts are used in this shortbread?
Roasted, shelled pistachios are folded into the dough to provide a nutty texture and flavor.
- → Can this dough be prepared in advance?
Yes, the dough should be chilled for at least an hour and can be refrigerated overnight or frozen for up to 2 months before slicing and baking.
- → How is flaky sea salt used in this treat?
Flaky sea salt is sprinkled on top of each slice before baking to enhance flavor with a subtle salty contrast.
- → Are there any suggested substitutions for the nuts?
You can swap pistachios with pecans, walnuts, or hazelnuts depending on your preference.
- → What is the baking temperature and time?
Bake at 350°F (175°C) for 13–15 minutes until edges turn golden.