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Salted Chocolate Pistachio Shortbread

Salted Chocolate Pistachio Shortbread


Ingredients:
1 cup (230g) unsalted butter, softened to room temperature
1/2 cup (100g) granulated sugar
1/4 cup (50g) light brown sugar
1 teaspoon pure vanilla extract
1 teaspoon salt
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Instructions:
  • Preheat oven to 325°F (163°C). Line two 9-inch cake pans with parchment paper leaving enough overhang around the sides to easily lift shortbread out. (Parchment is used so you can easily remove the shortbread and not cut it while it’s in the pan.)
  • Using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter on high speed until completely smooth, about 1 minute. Add the granulated sugar and brown sugar and beat together until smooth and creamy, about 1 minute. Add the vanilla, salt, and flour and beat on low speed, gradually increasing to high speed as the mixture combines. Add 2/3 cup of the finely chopped pistachios, reserving the rest for sprinkling on top of the chocolate. Dough will be very crumbly.
  • Press 1/2 of the dough into each of the prepared cake pans. You want it nice and compact in each pan.
  • etc

  • For Full Instruction: sallysbakingaddiction.com

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