Description
A buttery and flakey shortbread with pistachios and chocolate ganache.
Ingredients
Units
Scale
Shortbread:
- 1/2 cup plain Oats
- 1 1/2 cup Flour
- 1/4 cup Cornstarch
- 2/3 cup Powdered Sugar
- 1/2 tsp Salt
- 14 Tbsp Butter, cut into pieces 1/4″ wide
- 1 cup Pistachios
Chocolate Ganache:
- 1 cup Semi Sweet chocolate Chips
- 4 Tbsp Butter
- 1/4 cup Heavy Cream
Instructions
- Pre-heat oven to 450 degrees. Place oats in food processor and pulse until they become a fine powder. About 5 pulses. Set aside.
- Place 3/4 cup of pistachios into food processor and pulse until they become almost powdery as well. Set aside in a small bowl.
- Repeat with last remaining 1/4 cup, but only pulse until they are small pieces. These will be the used as the pistachio coating on top of the chocolate ganache.
- In stand mixer, place all dry ingredients including 3/4 cup fine ground pistachios. Turn mixer on low to combine. Add in butter and mix on low until dough forms and pulls away from the sides of the bowl. About 5 minutes.
- Line a baking sheet with parchment paper. Place a closed spring-form pan on top. Spread dough into spring-form pan, evenly. Unlock spring form pan but leave it in place on baking sheet. This will ensure the dough doesn’t spread too far.
- Using a round cookie cutter, remove a circle of the center of the shortbread dough. Set disk of dough outside the spring form pan and bake as directed.
- Bake shortbread for 5 minutes at 450 degrees. Reduce temperature to 250 degrees and continue to bake for an additional 10-15 minutes until golden brown.
- Remove baking sheet from oven and remove spring-form pan from baking sheet. Using a sharp knife score the shortbread into 16 wedges. Place baking sheet with shortbread back into the oven.
- Turn OFF the oven, leaving shortbread in there to cool. Make sure the oven is propped slightly open to allow to cool. About 1 hour.
- Place shortbread on cooling rack after one hour and allow to finish cooling to room temperature. Break shortbread along the scored lines you created previously.
- To make ganache, create a mock double-boiler with a small saucepan and heat resistant bowl. Place about 1 cup of water into the saucepan and cover with bowl. Heat water until it is just simmering.
- Add chocolate, heavy cream and butter to the bowl, and stir to combine as the chocolate and butter melt. Once the chocolate has just melted remove immediately from the heat.
- Dip each wedge of the shortbread into the chocolate and sprinkle remaining roughly chopped pistachios on top. Set on a baking sheet lined with parchment paper to cool and harden.
- Repeat with remaining shortbread.
- Devour.
Notes
Adapted from Coconut Shortbread and America’s Test Kitchen Shortbread.