Pin 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 made these for a special family tea, and the crisp, nutty cookies were gone within minutes. Their delicate texture and salty crunch keep everyone reaching for more.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Fine sea salt: 1/2 teaspoon
- Unsalted butter: 1 cup (225 g), room temperature
- Powdered sugar: 2/3 cup (80 g)
- Pure vanilla extract: 1 teaspoon
- Roasted, shelled pistachios: 3/4 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
- Whisk 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 until incorporated.
- Combine Dry & Wet:
- 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 Logs:
- Divide the dough in half. Place each half on a sheet of parchment paper and shape into a 1 1/2-inch (4 cm) diameter log.
- Chill Dough:
- Wrap tightly and refrigerate for at least 1 hour, or until firm (can be chilled overnight).
- Prep for Baking:
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Decorate Edges:
- Unwrap the dough logs. If desired, brush each log lightly with beaten egg and roll in coarse sugar for a decorative edge.
- Slice Cookies:
- Slice the logs into 1/2-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. 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 These pistachio shortbreads have become a cherished treat for our family gatherings. Even young bakers love slicing and arranging them, making baking a joy for everyone.
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 Make these salted pistachio shortbreads ahead for any occasion and enjoy their melt-in-your-mouth goodness any time you crave a little sweetness.
Recipe Questions
- → What is the key to tender shortbread texture?
Using cold butter and gentle mixing helps achieve a tender, flaky texture in shortbread.
- → Can I substitute pistachios with other nuts?
Yes, pecans, walnuts, or hazelnuts make great alternatives, adding different flavors and textures.
- → Why is the dough chilled before baking?
Chilling the dough firms it up, preventing spreading and ensuring clean, even slices during baking.
- → What does the flaky sea salt add to the shortbread?
Flaky sea salt enhances flavor with a subtle crunch and a pleasant contrast to the buttery sweetness.
- → How can I store these shortbread slices?
Store in an airtight container at room temperature for up to a week or freeze for longer freshness.