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Pistachio and Chocolate Shortbread Cookie Recipe

Delicate shortbreads with lots of flavour

Course Dessert
Keyword Baking, Homemade, Sweet
Prep Time 5 minutes
Cook Time 10 minutes
Servings 40 cookies
Author Zaatar and Zaytoun


  • 1 cup slightly salted butter room temperature
  • 1/2 cup granulated sugar
  • 1 1/3 cups flour
  • 1/3 cup cornflour
  • 1/3 cup crushed pistachios
  • 1/3 cup semi-dark chocolate


  1. Crush the pistachios in a pestle/mortar or sandwich bag, chop the chocolate into small pieces with a sharp knife. Set aside
  2. Combine the butter and sugar either using a fork or machine

  3. Sieve the flour and cornflour together, add the salt then add the dry ingredients to the sugar and butter mixture

  4. Bring all the ingredients together into a dough working it just enough until combined
  5. Add the chocolate and pistachios evenly throughout. If the mixture is still very crumbly add a teeny bit of milk/butter or regular olive oil

  6. Roll into a tube like shape and wrap in clingfilm
  7. Refrigerate for at least 3 hours
  8. Heat the oven to 180° C (350 F) when you take out the dough

  9. Slice into approximately 1cm thick rounds and place on baking tray

  10. Bake for about 10 minutes until slightly golden. Leave to cool then transfer to a serving plate.
  11. Eat with a nice cup of tea or glass of milk 😋