Ingredients
Scale
- 1 cup (225g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 2 cups (250g) all-purpose flour
- 1/4 teaspoon fine sea salt
- 1/2 cup roasted pistachios, finely chopped
- 4 ounces (115g) high-quality dark chocolate (60% cacao or higher)
- 1 teaspoon coconut oil (optional, for a smoother chocolate finish)
- Flaky sea salt (such as Maldon) for finishing
Instructions
- Preheat your oven to 325°F (160°C). In a large mixing bowl or the bowl of a stand mixer, beat the softened butter and granulated sugar together until the mixture is pale and fluffy. This should take about 3 to 4 minutes. Incorporating enough air at this stage ensures a light, melt-in-your-mouth shortbread texture.
- Sift the flour and fine sea salt into the butter mixture. Use a spatula or the lowest setting on your mixer to fold the ingredients together until a soft dough forms. Avoid overmixing, as this will develop gluten and make the shortbread tough. Once the dough just comes together, gently fold in half of the chopped pistachios.
- Press the dough evenly into an ungreased 9-inch round tart pan with a removable bottom or a standard cake pan lined with parchment paper. Smooth the top with the back of a spoon. Use a sharp knife to lightly score the dough into 12 even wedges, but do not cut all the way through. Prick the surface with a fork in a decorative pattern. Bake for 30 to 35 minutes, or until the edges are just beginning to turn a pale golden brown. Remove from the oven and immediately cut through the scored lines to separate the wedges while the shortbread is still warm.
- Allow the shortbread wedges to cool completely on a wire rack. While they cool, break the dark chocolate into small pieces and place them in a microwave-safe bowl. Add the coconut oil if using. Microwave in 30-second intervals, stirring in between, until the chocolate is completely smooth and melted.
- Line a baking sheet with parchment paper. Take a cooled shortbread wedge and dip the wide end into the melted chocolate, or use a spoon to drizzle the chocolate over the wedges. Immediately sprinkle the remaining chopped pistachios and a pinch of flaky sea salt over the wet chocolate. Place the wedges on the parchment paper and let them sit until the chocolate has fully set.
- Cook Time: 55 minutes