Pistachio Shortbread Cookies with White Chocolate Pistachio Ganache (Edit recipe)

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If you're looking for a fun and unique recipe to make, then you have to make these Pistachio Shortbread Cookies with White Chocolate Pistachio Ganache! Buttery, crunchy, flakey shortbread cookies filled with a layer of rich and creamy pistachio white chocolate ganache! I only have two words for these - mouth-watering!!

2 hours

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	886
Fat:	55 g
Carbohydrates:	76 g
Protein:	29 g
Cholesterol:	90 g
Sodium:	312 mg
Fiber:	8 g
Sugars:	14 g
Calculated per serving.

Serves: 4

Ingredients

1 cup raw Pistachios
2 cup All Purpose Flour
0.5 tsp Salt
0.75 cup Unsalted Butter
0.5 cup Date Sugar
2 tsp Pure Vanilla Extract
0.666 cup Pascha Organic Vegan White Baking Chips (Bulk)
0.5 cup Pistachio Butter
0.5 cup Coconut Milk

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add pistachios to a food processor and blend until the pistachios resemble flour.
Add the butter, date sugar, vanilla extract, and salt to a small bowl and mix with a hand mixer until smooth and fluffy.
Add the pistachios and flour to the butter mixture and mix until combined.
Bring the cookie dough together with your hands until it forms a ball.
Place in plastic wrap and roll out with a rolling pin until you get a nice flat square or rectangle.
Place the dough in the refrigerator for 2 hours to chill.
Remove from the fridge and cut into little cookie shapes.
Bake the cookies at 350F for 9 minutes or until the edges are golden brown.
Make the ganache by adding the chocolate, and pistachio butter to a small bowl.
Heat the coconut milk in the microwave for 15 seconds until warm.
Pour the coconut milk over the chocolate and stir.
Place the ganache in the fridge for 30-40 minutes or until thick.
Spread a layer of the ganache on one side of the cookie and place the other cookie on top.