Why You’ll Love This Recipe
Salted pistachio shortbread offers the perfect combination of rich, melt-in-your-mouth shortbread with a nutty crunch and a hit of sea salt to elevate the flavor. It’s easy to make with minimal ingredients and requires no special techniques or chilling time. This recipe is incredibly versatile and adaptable—serve it with coffee, pack it into a cookie tin, or add it to a holiday platter.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Dough
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¾ cup (95g) pistachios (or substitute with almonds, hazelnuts, or walnuts)
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½ cup (60g) confectioners’ sugar, plus more for dusting
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1 stick (115g) cold unsalted butter, cut into 1-inch pieces
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½ teaspoon (2g) kosher salt
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¾ cup (110g) all-purpose flour
Directions
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Preheat Oven: Set the oven to 350°F (175°C). Grease a 9-inch springform or tart pan with cooking spray or butter. Line the base with parchment paper.
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Grind the Pistachios: Using a food processor, grind the pistachios until finely ground. Reserve 2 tablespoons for garnish.
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Make the Dough: Add the confectioners’ sugar, butter, kosher salt, and remaining ground pistachios to the food processor. Pulse until well blended. Add the flour and pulse again until a soft, slightly sticky dough forms. If needed, finish mixing the dough by hand.
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Press and Garnish: Press the dough evenly into the prepared pan. Sprinkle with the reserved pistachios and a small pinch of flaky sea salt.
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Bake: Bake for 15–20 minutes, or until the edges are golden brown and the center is fully baked.
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Slice and Cool: While still warm, remove from the pan and slice into 24 thin wedges. Dust with confectioners’ sugar if desired. Allow to cool completely before storing or serving.
Servings and timing
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Servings: 24 pieces
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Prep Time: 10 minutes
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Cook Time: 20 minutes
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Cooling Time: 20 minutes
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Total Time: 50 minutes
Variations
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Substitute pistachios with hazelnuts, almonds, or walnuts.
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Add orange or lemon zest to the dough for a citrus twist.
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Drizzle cooled shortbread with dark or white chocolate for a fancier finish.
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Mix in chopped dried cranberries or cherries for a sweet-tart contrast.
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Top with crushed candied ginger for a spicy-sweet variation.
Storage/Reheating
Store salted pistachio shortbread in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a freezer-safe container for up to 1 month. Thaw at room temperature before serving. These cookies do not require reheating but can be lightly warmed in a low oven if desired.
FAQs
Can I make this recipe without a food processor?
Yes, you can finely chop the pistachios by hand and use a pastry cutter or fork to blend the dough ingredients together.
Can I use salted pistachios?
Yes, but reduce or omit the added kosher salt in the dough to prevent over-salting.
Can I make this dough ahead of time?
Yes, you can refrigerate the dough for up to 2 days. Let it soften slightly before pressing into the pan.
Can I use gluten-free flour?
Yes, a 1:1 gluten-free flour substitute will work, though the texture may be slightly more crumbly.
Why is my dough too crumbly?
If the dough is too sandy, knead it by hand a few times until it comes together. Adding a teaspoon of cold water can also help.
Can I shape these into individual cookies instead of wedges?
Yes, roll the dough into small balls, flatten slightly, and bake for 10–12 minutes until golden.
Can I skip the powdered sugar dusting?
Absolutely. It’s optional and mainly for presentation and added sweetness.
What other nuts can I use in place of pistachios?
Hazelnuts, almonds, walnuts, or pecans all work well and offer unique flavor profiles.
Can I add vanilla or almond extract?
Yes, a small amount (½ teaspoon) of extract can add depth to the flavor.
How can I make this recipe dairy-free?
Use a dairy-free butter alternative in place of regular butter. The flavor may vary slightly.
Conclusion
Salted pistachio shortbread is an effortlessly elegant treat with a buttery, crumbly base and a sophisticated balance of sweet and salty flavors. With just a few ingredients and minimal prep, this recipe is perfect for any occasion—from tea time to holiday spreads. Whether you enjoy it solo or with a hot drink, each bite delivers nutty richness and melt-in-your-mouth texture that keeps you coming back for more.
Salted Pistachio Shortbread
- Total Time: 50 minutes
- Yield: undefined
- Diet: Vegetarian
Description
Elegant, buttery shortbread with a nutty pistachio flavor and a touch of sea salt, offering a perfect balance of sweet and salty. Ideal for tea time, dessert platters, or holiday treats.
Ingredients
¾ cup (95g) pistachios (or substitute with almonds, hazelnuts, or walnuts)
½ cup (60g) confectioners’ sugar, plus more for dusting
1 stick (115g) cold unsalted butter, cut into 1-inch pieces
½ teaspoon (2g) kosher salt
¾ cup (110g) all-purpose flour
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch springform or tart pan and line the base with parchment paper.
- Grind the pistachios in a food processor until finely ground. Reserve 2 tablespoons for garnish.
- Add confectioners’ sugar, butter, kosher salt, and remaining pistachios to the food processor. Pulse until well blended. Add flour and pulse again until a soft, slightly sticky dough forms. Mix by hand if necessary.
- Press dough evenly into prepared pan. Sprinkle with reserved pistachios and a pinch of flaky sea salt.
- Bake for 15–20 minutes, until edges are golden and center is baked through.
- While warm, remove from pan and slice into 24 wedges. Dust with confectioners’ sugar if desired. Allow to cool completely before storing or serving.
Notes
Substitute pistachios with hazelnuts, almonds, or walnuts.
Add orange or lemon zest for a citrus twist.
Drizzle with dark or white chocolate once cooled.
Mix in chopped dried cranberries or cherries for a sweet-tart variation.
Top with crushed candied ginger for a spicy-sweet option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western / European
Nutrition
- Serving Size: 1 wedge
- Calories: 90
- Sugar: 4g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 2g
- Cholesterol: undefined
