Photo: Wesual Click
Pistachio Shortbread
8 ingredients
1 hr + 10 min
32
openrecipes
We love pistachios so I knew I wanted to give this recipe a try when I found it over at Bon Appetit. I thought about dipping them in melted chocolate but opted for this variation instead—the chips are placed right after the cookies come out of the oven. The heat radiating off the warm cookies is enough to melt the chips right in place.
Estimated Nutrition (whole recipe, rough)
927
Calories
20g
Protein
35g
Fat
133g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4-½ ounces, weight Shelled, Unsalted Pistachios
- 5-¼ ounces, weight Granulated Sugar
- 6-⅛ ounces, weight All-purpose Flour
- ½ teaspoons Fine Salt
- ½ teaspoons Pure Almond Extract
- 8 Tablespoons Room Temperature, Unsalted Butter
- 2 Tablespoons Ice Cold Water
- 98 Chocolate Chips, Optional, For Topping (3 Per Cookie Or As Desired)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes