Chocolate Pistachio Shortbread
Shortbread is one of those timeless recipes that I believe every kitchen should have. It’s incredibly versatile, serving as the base for so many desserts, but this version, with its chocolate and pistachio finish, is my personal favourite. It’s elegant yet approachable, making it perfect for any occasion.
Equipment
Ingredients
- 225 g salted butter at room temperature
- 115 g powdered sugar
- 240 g all purpose flour plain
- 2 tsp Nielsen Massey Pure Vanilla Extract
- ¼ tsp almond extract
- 350 g dark unsweetened chocolate melted
- cup raw pistachios chopped
Instructions
- Preheat the oven to 300ºF (150ºC) and grease and line two 8-9 inch square pans.
- Beat together the butter, sugar and extracts before adding in the flour and mixing until combined.
- Beat until you have a stiff dough, do not worry if it appears dry, you can add a little water a tablespoon at a time until the dough comes together.
- Divide the dough in hald then press each half into the prepared baking tins.
- Prick the dough all over with a fork (allows the steam to escape prevent the bubbling up of the dough)
- Place in the oven to bake for around 30 minutes until the top is starting to turn a very light golden brown.
- Remove from the oven. Leave in the pans just for a couple of minutes before turning out onto a board.
- Cut immediately into bars then place on a rack to cool completely.
- Once cooled dip one end of the shortbread into the melted dark chocolate and place back onto the cooling rack. Sprinkle over the chopped pistachios.
