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
Recipe by Joanne Eats Well With Others at