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Salty Chocolate & Pistachio Shortbread

5.0 from 4 votes

This may just be my new favourite Christmas cookie.

This is a famous recipe developed by Alison Roman, slightly adapted by adding pistachios! I highly recommend using the weight measurements if you have a kitchen scale. I have only made this recipe by weight but I have included the cup measurements incase you do not have a kitchen scale.

Salty Chocolate & Pistachio Shortbread

Recipe by Isabelle Heikens
5.0 from 4 votes
Course: cookie



I like to make this recipe by weight. But I forgot to weigh the mix ins (sorry!)

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  • 255 g cold, salted butter (1 cup)

  • 100 g granulated sugar (1/2 cup)

  • 55 g brown sugar (1/4 cup)

  • 1 tsp vanilla extract

  • 325 g all-purpose flour (2 1/2 cups)

  • 1/2 cup Semi-sweet chocolate, chopped

  • 1/2 cup salted pistachios, hulled and chopped

  • 1 egg, beaten

  • demerara sugar for rolling

  • flaky salt


  • In the bowl of an electric mixer, beat together the cold butter, sugars and vanilla on medium-high until light and fluffy.
  • Add the flour in gradually mixing on medium-low until just combined, followed by the chocolate and pistachios. If you see dry pockets you may need to kneed the dough by hand.
  • Split the dough in two and form tight, compact logs (you really want it all pressed together!) Chill in the fridge for 2 hours.
  • Pre heat oven to 350 F. Remove chilled dough from the fridge. Brush the log with the beaten egg and roll in demerara sugar. Slice the log into 1/2 inch thick rounds and place on baking sheet ~1 inch apart. Sprinkle cookies with flaky salt and bake for 14 minutes.
  • Let cool before eating.

Recipe Video


New favourite Christmas cookie 🔓

♬ original sound – Isabelle Heikens


  • Recipe Adapted from Alison Roman’s “Salted Butter and Chocolate Chunk Shortbread”

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