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
Calories 350kcal
Ingredients
- 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
Instructions
- 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.
