Save to Pinterest A buttery, tender shortbread cookie studded with roasted pistachios and topped with flaky sea salt. Perfect for make-ahead baking and elegant snacking.
After trying this recipe for the first time, I realized how simple slice & bake cookies make entertaining easy, and pistachios always impress guests with their vibrant color and flavor.
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
- Combine Dry Ingredients:
- In a medium bowl, whisk together flour and fine sea salt. Set aside.
- Cream Butter & Sugar:
- Cream butter and powdered sugar with a mixer on medium speed until smooth and fluffy, about 2 minutes.
- Add Vanilla:
- Mix in vanilla extract until just incorporated.
- Add Flour Mixture:
- Gradually add dry ingredients, mixing on low speed until just combined.
- Fold in Pistachios:
- Stir in chopped pistachios with a spatula until evenly distributed.
- Shape Dough Logs:
- Divide dough in half, shape each into a log (1½-inch/4 cm diameter) on parchment paper and wrap tightly.
- Chill Dough:
- Refrigerate logs for at least 1 hour or overnight until firm.
- Prep Oven & Bake Sheets:
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Brush & Coat Edges:
- Unwrap dough logs. If desired, brush lightly with beaten egg and roll in coarse sugar.
- Slice & Arrange:
- Slice logs into ½-inch (1.2 cm) rounds and place slices 2 inches apart on baking sheets.
- Add Flaky Salt:
- Sprinkle each cookie with a pinch of flaky sea salt.
- Bake Cookies:
- Bake for 13–15 minutes until edges are golden.
- Cool:
- Cool cookies on baking sheets for 5 minutes, then transfer to wire rack to cool completely.
Save to Pinterest My family often request these shortbread cookies for afternoon tea, and my kids love helping roll the dough and sprinkle the flaky salt before baking.
Required Tools
Electric mixer, mixing bowls, rubber spatula, parchment paper, baking sheets, sharp knife, wire cooling rack
Allergen Information
Contains wheat, pistachios (tree nuts), eggs, dairy. Always verify ingredient labels if you have allergies.
Nutritional Information
Each cookie has about 110 calories, 7 g fat, 10 g carbohydrate, and 2 g protein.
Save to Pinterest Try these pistachio shortbread for a simple, stunning treat that looks elegant and freezes beautifully.
Common Recipe Questions
- → What is the best way to chill the dough?
Wrap the dough logs tightly in parchment paper and refrigerate for at least 1 hour until firm. Chilling overnight enhances flavor and texture.
- → Can I substitute pistachios with other nuts?
Yes, pecans, walnuts, or hazelnuts make excellent alternatives, providing different but complementary flavor profiles.
- → How can I achieve a decorative sugar edge?
Brush the dough logs with beaten egg, then roll in coarse or turbinado sugar before slicing to add sparkle and texture.
- → Is it possible to freeze the dough?
Absolutely. Freeze wrapped dough logs for up to 2 months. Slice and bake directly from frozen, adding 1–2 minutes to baking time.
- → What texture should I expect from these shortbread slices?
The shortbread is tender and buttery with a slight crunch from roasted pistachios and a finishing touch of flaky sea salt for a balanced bite.