Save A buttery, tender shortbread cookie studded with roasted pistachios and topped with flaky sea salt. Perfect for make-ahead baking and elegant snacking.
When I first baked these pistachio shortbreads for my family, they disappeared before the evening was over. They love slicing from a chilled log and baking a fresh batch whenever guests arrive.
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
- Prepare dry ingredients:
- Whisk together flour and fine sea salt in a medium bowl. Set aside.
- Cream butter and sugar:
- In a large bowl, beat butter and powdered sugar with mixer on medium speed until smooth and fluffy, about 2 minutes.
- Add flavor:
- Mix in vanilla extract.
- Combine wet with dry:
- Gradually add flour mixture, mixing on low until just combined.
- Fold in pistachios:
- Use spatula to fold in chopped pistachios until evenly distributed.
- Shape dough:
- Divide dough in half. Place each on parchment and shape into 1½-inch (4 cm) diameter logs.
- Chill:
- Wrap tightly and refrigerate 1 hour or overnight until firm.
- Prepare for baking:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Dress edges (optional):
- Unwrap logs. Brush lightly with beaten egg and roll in coarse sugar if desired.
- Slice cookies:
- Slice dough into ½-inch (1.2 cm) rounds. Arrange slices 2 inches apart on sheets.
- Salt & bake:
- Sprinkle each cookie with flaky sea salt. Bake 13–15 minutes or until edges are golden.
- Cool:
- Let cool 5 minutes on sheets, transfer to rack to cool completely.
Save During winter holidays, these cookies join our table with tea. My niece loves helping sprinkle the salt before baking, and it is a special moment each time.
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)
Nutritional Information
Per cookie: 110 calories, 7 g fat, 10 g carbohydrates, 2 g protein
Save With vibrant green pistachios and flaky salt, these shortbreads look beautiful and taste even better. Enjoy with a cup of tea or as a sweet gift.
Recipe FAQ
- → How does chilling the dough affect the texture?
Chilling firms the dough, making it easier to slice neat rounds and resulting in a tender, crumbly texture after baking.
- → Can pistachios be substituted with other nuts?
Yes, pecans, walnuts, or hazelnuts can be used for a different nutty flavor without compromising texture.
- → What is the purpose of brushing the dough logs with egg?
Lightly brushing with beaten egg helps the coarse sugar adhere, creating a decorative and slightly crisp edge.
- → How can the baking time change if starting from frozen dough?
Baking from frozen typically requires adding 1–2 minutes to the standard baking time to ensure proper cooking.
- → Why is flaky sea salt sprinkled on top before baking?
The flaky sea salt provides a subtle salty contrast that enhances the buttery sweetness and nutty elements.