This salted pistachio shortbread is made rich with the nutty flavors of pistachios that is balanced with a flaky sea salt finish.
Salted Pistachio Shortbread

Because obviously what the internet needs at this time of year is another cookie recipe.

Okay, maybe not. But what it does need is a cookie recipe that is quick, easy, requires no butter softening, no chilling, no rolling, and can be made in less than a half hour.

Oh and is also buttery and rich and nutty with that perfect salty/sweet balance going on.

In case you couldn’t tell, THIS IS THAT COOKIE.

Salted Pistachio Shortbread

And obviously it comes from the creative hands of Alison Roman, who broke the internet with her salted chocolate chunk shortbread cookies earlier this year.

I, er, actually haven’t made those yet because I’m approximately five years behind in everything in life, BUT I can absolutely vouch for these salted pistachio wonders. As soon as they popped up in my Instagram feed on the NY Times food account I knew I had to make them. And so I did. Like, maybe even that same day? That may be a record.

But listen!

Pistachios?! YES.

Flaky sea salt?! YES YES.


She’s a shortbread cookie master. That’s all there is to it.

Salted Pistachio Shortbread

Salted Pistachio Shortbread
This salted pistachio shortbread is made rich with the nutty flavors of pistachios that is balanced with a flaky sea salt finish.
Yield: 12 cookies
  • ¾ cup shelled pistachios
  • ⅓ cup powdered sugar
  • ½ cup unsalted butter
  • ½ tsp kosher salt
  • ¾ cup flour
  • flaky sea salt
  1. Heat oven to 350F. Grease a 9-inch springform pan with butter or nonstick spray, then line with parchment paper. Set aside.
  2. Place the pistachios in a food processor and pulse until finely ground. Remove 2 tbsp of the ground pistachios and set aside to reserve for later.
  3. Leave the remaining pistachios in the food processor bowl and add in the powdered sugar, butter, and salt. Process until well combined. Add in the flour and process until the dough comes together into a sticky ball.
  4. Press the dough into the prepared pan in an even layer. Dust with a light layer of powdered sugar and top with the reserved 2 tbsp of pistachios. Sprinkle the flaky sea salt on top.
  5. Place the pan in the oven and bake until just golden around the edges, about 17-22 minutes.
  6. Remove from the oven and immediately remove the sides of the springform pan. While still hot, slice the cookie into 12 wedges. Allow to cool completely before removing from the bottom of the pan.
Recipe from The New York Times


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4 Responses to Salted Pistachio Shortbread

  1. Kate says:

    I have some peppermint sugar the kids want to use to make cookies, I’ve been debating between sugar and shortbread. I think you’ve sold me on shortbread! (It helps we’ve only got one egg left in the house)

  2. shilo says:

    Just made this this morning.. delicious! You need to follow the directions exactly or it will be a crumbly mess.

  3. Rebecca Meghann says:

    These were amazing! So good. Right amount of salty, not too sweet. Loved how quick & easy too! Trying not to eat them all in one day, wish me luck!

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