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Chocolate Pistachio Shortbread Wedges
1/2 cup butter, at room temperature, plus more for the pan
1/2 cup sugar
1/4 cup unsweetened cocoa powder, preferably Dutch process
1/4 tsp. salt
1 large egg yolk
1/2 tsp. vanilla extract
1 cup flour
Glaze:
3 ozs. bittersweet or semisweet chocolate, coarsely chopped, a generous 1/2 cup
2 tbsps. unsalted butter, cut into 2 pieces
1/2 cup coarsely chopped pistachios
Position a rack in middle of oven and heat oven to 350 degrees. Lightly butter the bottom and sides of a 9 1/2 inch fluted tart pan with removable bottom.
In medium bowl, mix butter, sugar, cocoa and salt. Beat with mixer on medium speed until well blended. Scrape bowl. Add egg yolk and vanilla and continue beating on medium speed until just mixed. Add flour and mix on low speed, scraping bowl as needed, until flour mixes in and dough begins to clump together, about 1 minute.
Scrape dough into pan, scattering pieces of dough evenly. Using your fingertips, lightly floured, if needed, pat dough onto bottom (not up the sides) of prepared pan to create an even layer. Bake until top no longer looks we and dough just barely begins to pull away slightly from sides of pan, about 25 minutes.
Shortly before shortbread is done, make the glaze. Melt the chocolate and butter together. Stir until smooth. When shortbread is done, transfer pan to rack.
Pour warm glaze over shortbread and using an offset spatula, spread glaze evenly to within 1/2 inch of edge. Scatter the pistachios evenly over glaze and gently press them into glaze. Let cool completely until glaze is set. Remove shortbread form tart pan and cut into 12 or 16 wedges. Serve at room temperature.
Yields 12 to 16 servings.
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Chocolate Pistachio Shortbread Wedges
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Category: Recipes
Prep Time: Cook Time: Total Time:
Chocolate Pistachio Shortbread Wedges
1/2 cup butter, at room temperature, plus more for the pan
1/2 cup sugar
1/4 cup unsweetened cocoa powder, preferably Dutch process
1/4 tsp. salt
1 large egg yolk
1/2 tsp. vanilla extract
1 cup flour
Glaze:
3 ozs. bittersweet or semisweet chocolate, coarsely chopped, a generous 1/2 cup
2 tbsps. unsalted butter, cut into 2 pieces
1/2 cup coarsely chopped pistachios
Position a rack in middle of oven and heat oven to 350 degrees. Lightly butter the bottom and sides of a 9 1/2 inch fluted tart pan with removable bottom.
In medium bowl, mix butter, sugar, cocoa and salt. Beat with mixer on medium speed until well blended. Scrape bowl. Add egg yolk and vanilla and continue beating on medium speed until just mixed. Add flour and mix on low speed, scraping bowl as needed, until flour mixes in and dough begins to clump together, about 1 minute.
Scrape dough into pan, scattering pieces of dough evenly. Using your fingertips, lightly floured, if needed, pat dough onto bottom (not up the sides) of prepared pan to create an even layer. Bake until top no longer looks we and dough just barely begins to pull away slightly from sides of pan, about 25 minutes.
Shortly before shortbread is done, make the glaze. Melt the chocolate and butter together. Stir until smooth. When shortbread is done, transfer pan to rack.
Pour warm glaze over shortbread and using an offset spatula, spread glaze evenly to within 1/2 inch of edge. Scatter the pistachios evenly over glaze and gently press them into glaze. Let cool completely until glaze is set. Remove shortbread form tart pan and cut into 12 or 16 wedges. Serve at room temperature.
Yields 12 to 16 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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