Pistachio and chocolate Italian shortbread

Serves: 2 (About 6 shortbreads) – Prep Time: 20 minutes – Cook Time: 17 minutes

  • Ingredients  
  • 1 egg yolk  
  • 2 Tbsp granulated sugar (25g)
  • 1 Tbsp brown sugar (10g)  
  • 2 Tbsp salted butter at room temperature (33g)
  • ½ Cup white flour (60g)
  • 1/8 tsp pure vanilla extract 
  • 2 Tsp finely chopped pistachios (12g)
  • 1 ounce dark or milk chocolate, coarsely chopped (28 g)
  • Sea salt for sprinkling on top


  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside.
  2. In a bowl, mix together the butter cut in little pieces, sugar, flour and 2/3 of chopped pistachios.
  3. When you have a crumbled texture, add the yolk, vanilla extract and mix until having a ball of dough.
  4. Put it in a middle of 2 parchment paper sheets and spread your dough with a rolling pin until having a 0.1inch thick layer of dough.
  5. Mold your cookies with a cookie cutter and set them on a baking sheet with a spatula.
  6. Bake for 15 min into the oven.
  7. Remove from the oven and allow to cool for 10 minutes. 
  8. Cut each square and round shortbread into 2 while it’s still warm
  9. Allow to cool completely on the parchment before dipping into chocolate.
  10. Melt the chopped chocolate in the microwave in 20 second increments, stopping and stirring after each until completely smooth. 
  11. Dip the shortbread ends into chocolate, put them back on the parchment paper and sprinkle with remaining chopped pistachios and sea salt.