Chocolate Pistachio Shortbread

After not having been making any chocolate desserts, cakes, cookies, brownies, and the likes of them for quite a while, my craving for something chocolatey has finally called. Going thru my collection of chocolate-based recipes, I decided on a shortbread recipe.

I’ve made this shortbread by following the original recipe about a year ago, and this time around I incorporated a slight twist to make it more like the packaged shortbread that you usually buy from the stores.

Here’s what you need for the shortbread:

  • 1 cup of all-purpose flour
  • 1/4 cup of unsweetened cocoa powder
  • 1/4 teaspoon of salt
  • 1/2 cup of granulated white sugar
  • 113 gr of unsalted butter, at room temperature (soft enough to give slightly when pressed with a finger)
  • 1/2 teaspoon of pure vanilla extract
  • 1 large egg yolk
  • A few tablespoons of flour to lightly dust your worktop

And for the chocolate pistachio glaze:

  • 90 gr of semi-sweet chocolate, chopped
  • 2 tablespoons of unsalted butter
  • 1/3 cup of lightly salted/unsalted pistachio, coarsely ground (you can use food processor to do this)

Now the fun part:

  • Preheat oven to 180 degrees C and line baking tray with baking sheet
  • Sift and mix the dry ingredients; flour, cocoa powder and salt in a large bowl until well-combined
  • In another large bowl, beat sugar and butter with electric mixer for about 2 minutes until smooth. Add egg yolk and vanilla extract, continue to beat while scraping down the sides of the bowl when necessary until all are combined
  • Add the dry ingredients to the sugar and butter mixture and continue to beat until a dough forms
  • Dump the dough into your lightly dusted worktop, knead until the dough forms a ball and flatten it into approximately 1/2 inch thick. Use a 2.5 inch (or smaller, if desired) cookie cutter (or rim of a glass) to cut rounds into the dough and transfer them to the baking tray. In the original recipe, the dough is flattened into the bottom of a 8.5 inch round baking pan instead and cut into wedges once it’s baked
  • Bake your rounds of shortbread for 17 to 20 minutes or until the surface is firm to the touch
  • While baking, make the chocolate glaze by melting the chopped chocolate and butter in a bowl placed over a saucepan of simmering water. Spread the glaze on top of the shortbread once they are taken out of the oven and sprinkle with pistachio
  • Let the shortbread cool completely before serving

The shortbread has a strong and slightly bitter cocoa taste thanks to the cocoa powder and the chocolate glaze, and it definitely satisfy my chocolate craving. But I quickly realized how heaty the shortbread is after eating a couple of them. In view of not wanting to develop sore throat just a few days before my Scandinavian trip, I had to control myself and stop at two 😉


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