Gluten-Free Dark Chocolate Pistachio Shortbread Cookies (Edit recipe)

stillwoodkitchen

82 recipes
|
12 followers

A gluten-free shortbread cookie filled with salted pistachios and dark chocolate slivers.

save

View original recipe

PREP TIME

30 minutes

COOK TIME

12 minutes

INGREDIENTS

Serves: 12

Ingredients

1 cup Unsalted Butter, at room temperature
.75 cup Brown Sugar, light (lightly pack it into the cup)
1 tsp Vanilla Extract
2.25 cup Gluten Free Flour, (can sub in regular flour)
.5 tsp Kosher Salt
1 cup Dark Chocolate, 70% (I used a Lindt 70% bar cut into slivers)
1 cup Roasted and Salted Pistachios, (chopped into small pieces)
1 cup Semi-Sweet Chocolate Chips
4 tsp Shortening

Shop This Recipe

Shopping on FoodSocial supports our recipe creators and trusted brands.

Process

Cook Mode

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

Chop the chocolate bar into small pieces and slivers and set aside.
Chop the pistachios into small pieces and set aside
In a stand mixer with a paddle attachment, cream the butter, brown sugar, and vanilla extract until just blended about 1 minute.
Add the flour and the kosher salt and mix until it is almost well blended.
Stir in the the chopped chocolate and pistachios until it's all combined.
Remove the dough from the bowl and form it into a 2-inch thick log. Then cut it in half and wrap each half in plastic wrap.
Refrigerate for at least 1 hour.
Pre-heat the oven to 325°F and line a baking sheet with parchment paper.
Cut the log into slices (I like to use a serrated knife) and place them onto the baking sheet. They will not spread much but leave a little bit of room.
Bake one sheet at a time in the middle of the oven for 12-14 minutes until lightly brown on the bottom.
Cool the cookies slightly on the baking sheet then remove them to a cooling rack.

Make the chocolate dip

Add the chocolate chips and the shortening to a small microwaveable bowl. Microwave on high for 30 seconds, stir and continue microwave in small time increments until the chocolate is melted and smooth.
Dip half of each cookie into the chocolate mixture. Then immediately dip again. Place them onto parchment paper and sprinkle the chocolate with sea salt flakes if desired. Let the chocolate set.

Notes

Store the cookies in a sealed container up to 3 days for best freshness.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	449
Fat:	30 g
Carbohydrates:	41 g
Protein:	11 g
Cholesterol:	40 g
Sodium:	63 mg
Fiber:	3 g
Sugars:	18 g
Sugar Alcohol:	0 g
Calculated per serving.