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Chocolate Dipped Pistachio Shortbread Recipe

Chocolate Dipped Pistachio Shortbread Recipe

How To Make Chocolate Dipped Pistachio Shortbread ? It's a taste you'il regret not eating until today.Pistachio and chocolate taste unique. More recipes
Course Appetizer
Cuisine international
Prep Time 20 minutes
Cook Time 45 minutes
Calories 350kcal
Author Daisy


  • 2 sticks (1 cup) unsalted butter, room temperature
  • 1/4 cup sugar
  • 1 box (3.4 oz) instant pistachio pudding mix
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla
  • 8.2 ounces flour
  • 10 ounces bittersweet chocolate
  • 1 tablespoon shortening
  • 1/2 cup pistachios, chopped finely


  • Preheat the oven to 350 ˚F and grease a 9×13” pan with shortening.  Cut a sheet of parchment paper to fit the bottom of the pan and grease that as well.
  • Cream the butter and sugar in the bowl of a stand mixer with a paddle attachment until light and fluffy.  Add in the pudding, salt, and vanilla.  Mix until well combined and scrape the bowl as needed.
  • Add the flour and mix on low until just combined.
  • Press the mixture as evenly as possible in the prepared pan.  If your hands get warm and sticky (mine always do), wet them with cold water and dry.
  • Bake for 35-45 minutes until the edges just begin to brown.  Remove from the oven and immediately use a bench scraper or knife to cut the shortbread into pieces.
  • Let cool completely in the pan.
  • Melt the chocolate and shortening in the bowl of a double boiler until smooth.  Chop the pistachios while the chocolate is melting.
  • Dip a third of each cookie in the chocolate and then press into the chopped pistachios.  Let dry on a cooling rack with parchment paper underneath to catch drips.
  • Allow the chocolate to harden before packaging.