These cookies are not just beautiful, they taste amazing! Dusting the chocolate with chopped pistachios after dipping give a hint of what they are made of.
Using a spring form baking pan ring give you a perfect circle of cookies. Just score the dough as soon as your baking time is up then cut them after cooling completely.
This is what I call a lineup…
Use the collar of a springform pan to form the shortbread into an even round. Mold the shortbread with the collar in the closed position. After pressing the dough into place leave the collar open, but leave it in place. This allows the shortbread to expand slightly but keeps it from spreading too far. The extracted round of dough is baked alongside the rest of the shortbread.
- 1/2 cup old-fashioned rolled oats or quick oat
- 1/2 cup finely chopped toasted pistachios + 1/4 cup for topping chocolate
- 1 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 2/3 cup confectioner’s sugar
- 1/2 teaspoon salt
- 1/2 pound or 2 sticks unsalted butter, chilled and cut into 1/8-inch-thick slices
- 10 ounces finely chopped bittersweet chocolate, divided
Adjust oven rack to middle position and heat oven to 420 degrees. Pulse the oats in a blender to make a flour, about 10 pulses (this will make about 1/4 to 1/3 cup oat flour). After removing the flour throw the pistachios in the blender pulse about10 times until the nuts are ground medium to fine but not made into butter. Using a stand mixer fitted with the paddle, mix oat /pistachios flour, all-purpose flour, cornstarch, sugar, and salt on low speed until combined, about 5 seconds. Add butter to dry ingredients and continue to mix until the dough just forms and pulls away from sides of the bowl, 5-10 minutes. The dough will still be crumbly and will just start to form a dough when it is ready.
Place upside-down (grooved edge should be at the top) collar of a 9 springform pan (without the bottom) on parchment paper-lined baking sheet. Using the bottom of a measuring cup press the dough into the collar in an even 1/2-inch-thick layer, smoothing top of dough. (I used a 1/2 cup measuring cup. Molding the shortbread with the collar in the closed position, then open the collar, but leave it in place. Place a 2-inch biscuit cutter in center of dough and cut out the center. Place round cut from the center alongside springform collar on a baking sheet and replace cutter in center of dough. Open springform collar and leave it in place.
Bake shortbread for 5 minutes, then reduce oven temperature to 250 degrees. Continue to bake until edges turn pale golden, 10 to 15 minutes longer. Remove baking sheet from oven; turn oven off. Remove springform pan collar; use chef’s knife to score the surface of shortbread into 16 even wedges, cutting halfway through shortbread. Using a wooden skewer, poke about 10 holes in each wedge. Return shortbread to oven and prop door open with handle of wooden spoon, leaving the top of the door slightly ajar. Turned-off oven and allow shortbread to dry until about 1 hour. Shortbreads will be firm to touch and slightly browned.
Transfer sheet to wire rack; let shortbread cool completely. Cut shortbread at scored marks to separate.
Melt 8 ounces good quality chocolate chip or finely chopped bittersweet chocolate in the microwave at 50 percent power for 2 minutes. Stir chocolate and continue heating until melted, stirring once every additional minute. Stir in additional 2 ounces finely chopped bittersweet chocolate until smooth. Carefully dip the base of each wedge in chocolate, allowing chocolate to come halfway up cookie. Scrape off excess with your finger and place on parchment paper-lined rimmed baking sheet. Refrigerate until chocolate sets, about 15 minutes.
Grab a cup of tea or coffee maybe milk is your go to and enjoy. The shortbread will keep for up to one week in an airtight container or cookie tin stored at room temperature.