These chocolate and pistachio shortbread cookies are truly fantastic. They are not soft, but rather crumbly and crunchy, and they are absolutely delicious. After all, the ingredients already suggest that, right? Just know that, in my house, they disappeared within a few hours. There was a continuous coming and going to the tin box where I had stored them in the vain hope of keeping them for a few days. So, highly recommended. Shall we see how to prepare them?
Other cookie recipes not to be missed:
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 25 cookies
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Chocolate Shortbread Cookies
With these quantities, I made 25 cookies.
- 2 cups all-purpose flour
- 1.75 oz dark chocolate
- 0.25 cups unsalted pistachios
- 0.5 cups sugar
- 0.5 cups butter
- 1 egg (medium)
- 1 egg yolk
Tools
I made the dough for these cookies with the Thermomix, but any other mixer will work just fine. You can also knead by hand following the same steps, but use your fingers to rub the butter into the dry ingredients before adding the eggs.
- 1 Mixer (I used the Thermomix)
- Parchment paper
- Rolling pin
- 1 Cookie cutter desired shape
- 2 Baking sheets
Preparation of Chocolate Shortbread Cookies
Cut the butter into pieces and let it soften at room temperature or microwave it for a few seconds.
Place the chocolate pieces and pistachios in the bowl and chop until you get a fine powder. I did it by eye, chopping in stages at speed 5/6.
Then add the flour and sugar and mix (15 sec. speed 5).
Now add the softened butter, whole egg, and egg yolk, and knead everything for one minute at kneading speed. If the mixture seems too crumbly (as in photo 2), add a little of the reserved egg white. I added about half a tablespoon but this depends on the quality of the flour.
Transfer the dough to a work surface, knead it briefly with your hands, and form a flat disc. Cover it with plastic wrap and place it in the refrigerator to rest for at least half an hour. If desired, you can also freeze it at this point to make shortbread cookies at a later time.
After the resting time, transfer the dough to the work surface, place it between two sheets of parchment paper, and roll it out to a thickness of about 1/8 inch.
Using a cookie cutter of your preferred shape, cut out the cookies and proceed until all the dough is used up, re-kneading the scraps and placing the cookies on the parchment-lined baking sheet as you go. My flower-shaped cookie cutter has a diameter of about 2 3/4 inches.
Bake the chocolate and pistachio shortbread cookies in a preheated convection oven at 340°F for about 20 minutes. This mode allows you to bake both baking sheets at the same time. Alternatively, you can use the static mode at 356°F for the same time, but making two batches. Remove them from the oven and let them cool completely before touching and enjoying them. They keep well in a tin box. Enjoy! Paola
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