Chocolate Dipped Pistachio Shortbead

(from maggiwun’s recipe box)

Source: Bon Appetit

Categories: Cookies, dessert


  • 1 stick unsalted butter, room temperature & cubed, plus more for brushing
  • 3/4 cup shelled pistachios, plus 1/4 chopped
  • ⅓ cup confectioners sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt
  • 3/4 cup all-purpose flour, plus more for dusting
  • For The Topping:
  • 4 oz. dark chocolate (60%)
  • 1 teaspoon coconut oil


  1. For The Cookies:

  2. Preheat oven to 325˚ F and flip the bottom of a 9-inch springform pan upside down and grease with butter. (This allows the bottom to sit flat so it is easier to slice). Line bottom with parchment. Grease parchment with butter.

  3. In a food processor, pulse the ¾ cup of whole pistachios and confectioners sugar until finely ground.

  4. Add the butter, vanilla and salt. Pulse until combined. Add flour and pulse until dough forms.

  5. Scrape dough into prepared pan. Lightly flour the back of a measuring cup and press dough into an even layer in bottom of pan.

  6. Freeze until firm, 30 minutes.

  7. Bake until cookie is set and barely golden at edges, 23 to 25 minutes.

  8. Carefully remove hot cookie from springform pan and slice into 12 wedges. Let cool completely on a wire rack.

  9. For The Topping:

  10. Line a baking sheet with parchment.

  11. In a heatproof bowl, microwave chocolate and coconut oil until just melted (about 1 minute on high), stirring until smooth.

  12. Using a spoon, drizzle chocolate over part of each cookie and arrange on the prepared baking sheet.

  13. Sprinkle with chopped pistachios and flaky sea salt.

  14. Refrigerate until set, at least 15 minutes and up to 3 days covered.

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