Chocolate

Chocolate-Dunked Pistachio Shortbread

by:
December 14, 2009
4.7
3 Ratings
Chocolate-Dunked Pistachio Shortbread
Photo by James Ransom
  • Serves 1.5 dozen cookies
Author Notes

These cookies are based on a recipe that originally appeared in Bon Appetit, for hazelnut shortbread. The first time I made them, I used hazelnuts in the cookie dough but coated them in pistachios because the green color looked nice against the dark chocolate. When I made them again, I used coarsely-chopped pistachios in the dough as well, and I just loved the outcome. either way, I prefer bittersweet chocolate to the milk chocolate called for in the original recipe. —Rivka

What You'll Need
Ingredients
  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) butter
  • 1/3 cup sugar
  • 1/2 plus 1/3 cups raw unsalted pistachios, coarsely chopped, divided
  • 1 teaspoon vanilla extract
  • 4 ounces high-quality bittersweet chocolate, chopped
Directions
  1. Position a rack in center of the oven and preheat to 325°F. Line a large baking sheet with parchment paper.
  2. Whisk flour, baking powder, and salt in medium bowl and set aside. In a large bowl using an hand mixer or in a stand mixer fitted with the paddle attachment, beat butter and sugar until smooth. Add 1/2 cup pistachios and vanilla. Beat in flour mixture until just combined.
  3. Shape tablespoonfuls of dough into logs about 3 inches long. Place on baking sheet, leaving about 1 inch of room between each cookie. Bake until golden brown around edges, 18-20 minutes. Cool completely.
  4. Put chopped chocolate in a double boiler set over barely-simmering water. Stir chocolate until melted and smooth, about 5 minutes. Remove from heat. Place remaining 1/3 cup pistachios in a small shallow bowl. Dip one end of each cookie in the melted chocolate about 1-1 1/2 inches deep. Let excess chocolate drip back into bowl, then roll chocolate-coated end in chopped pistachios. Repeat with the rest of the cookies. Let stand until chocolate has hardened, at least one hour. Cookies will keep in airtight container up to 1 week.
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Rivka
I'm a healthcare consultant by day, food blogger by night, and I make a mean veggie chili. I'm eat a mostly-vegetarian diet, but have a soft spot for meat, especially braised short ribs. And this profile wouldn't be complete without an admission that I absolutely am addicted to cookies and chocolate. Finally, I love the idea of food52 and can't wait to share and read my and others' favorite recipes!

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16 Reviews

Dawn P.
Dawn P. May 23, 2020
I love these cookies! The taste is strong but not too heavy! Pistachios also add a flavourful crunch to it :-) But my cookies got soft real fast... any advice??
 
Blackbird F.
Blackbird F. July 16, 2014
Just made these last week - really delicious and pretty to look at. Don't be dismayed if it takes some time to incorporate the flour mixture in with the butter... took a little time, but it all worked out...

 
MBE
MBE March 13, 2014
Meant to make these for Christmas but didn't get to them, so decided to make them for St. Patty's day. Had only salted roasted pistachio's in my freezer so used them and just skipped the salt in the recipe and used unsalted butter. Will definitely add them to the Christmas list this year and may try rolling in a log and cutting for a quicker method of forming.
 
Josie M.
Josie M. March 5, 2014
I replaced the pistachios inside the cookies with 3/4 cup pecans, 1/2 c almond meal, and 1/2 c sliced almonds, all chopped up in my food processor.
I used whole wheat pastry flour and semi sweet chocolate spread on top. They are delicious!
 
Ashley M.
Ashley M. December 23, 2013
I couldn't find raw pistachios ANYWHERE and so I decided to use cashews instead - subbing exactly for the pistachios and it still turned out divine! Made triple the recipe for my yearly Christmas cookies and they were my favorite this year!
 
ktchnninja
ktchnninja December 7, 2013
Great recipe! I considered using hazelnuts, as well, since that's what I had on hand... but went with the pistachio for the color. I'm glad I did! These are beautiful and came out perfectly.
 
Laurel
Laurel December 5, 2013
For some reason the Pinterest button isn't working. Anyone else having a problem?
 
Maggie,Wescott
Maggie,Wescott March 21, 2013
I made these as thank you gifts for people and they were so delicious I made another batch for myself! These are absolutely one of my favorite new cookies! Thanks for a great recipe!
 
UhOhSarah
UhOhSarah March 19, 2013
If anyone is curious, I tried these rolled into a log and sliced and they turned out really gorgeous and delicious!
 
John B.
John B. March 3, 2013
Superb flavor and texture! This recipe has been placed with about a dozen other cookie recipes that are routinely baked over the yule holidays.
 
Monica8866
Monica8866 February 15, 2013
I made a double batch for 2 adults and 1 child and it was gone in 18 hours. Making another(at least double) batch this weekend.
 
Davis B.
Davis B. February 15, 2013
I think I just died & went to cookie heaven! Next time will double or even triple the batch.
 
AimeeSF
AimeeSF February 14, 2013
Making this for my Valentine! Sounds delicious!!
 
Monica8866
Monica8866 February 14, 2013
Made the cookies last night. Amazing! They look just like the photo, and they taste great. I mada a couple of modifications. I used salted pistachios. After I shelled them, I rubbed them in a towel to get the majority of the salt off, but I think that the remaining salt added something to the recipe. Also, I was having a little trouble with the chocolate, so in addition to the butter suggested, I added a little heavy cream(a couple of tablespoons). It was perfect. Thanks for the great recipe!!
 
Minnie C.
Minnie C. February 13, 2013
I can't wait to make these. Well I'll be busy with them on Saturday. Thanks a bunch!
 
Gato M.
Gato M. February 13, 2013
These look wonderful. I will make them and probably eat all of them. Moreover, loved your commentary! Too funny.