Serves: 2 (About 6 shortbreads) – Prep Time: 20 minutes – Cook Time: 17 minutes
- Equipment
- 1 Cutting board
- 1 long knife
- 1 small knife
- Measuring cups and spoons
- 1 Spatula
- 1 Medium bowl
- 1 spoon
- Rectangle cookie cutters
- 1 rolling pin
- 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
Directions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- In a bowl, mix together the butter cut in little pieces, sugar, flour and 2/3 of chopped pistachios.
- When you have a crumbled texture, add the yolk, vanilla extract and mix until having a ball of dough.
- 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.
- Mold your cookies with a cookie cutter and set them on a baking sheet with a spatula.
- Bake for 15 min into the oven.
- Remove from the oven and allow to cool for 10 minutes.
- Cut each square and round shortbread into 2 while it’s still warm.
- Allow to cool completely on the parchment before dipping into chocolate.
- Melt the chopped chocolate in the microwave in 20 second increments, stopping and stirring after each until completely smooth.
- Dip the shortbread ends into chocolate, put them back on the parchment paper and sprinkle with remaining chopped pistachios and sea salt.