Orange, Pistachio and Chocolate Shortbread
This buttery shortbread showcases the classic combination of candied orange and dark chocolate. The cookie ages very nicely and is even better in the days after it is baked. The cookie dough will feel crumbly when it’s removed from the mixing bowl but pressing the dough into the baking pan and allowing the dough to hydrate over the course of a few hours will help it come together.
Ingredients
- 3 cups all-purpose flour (see note)
- 1 tsp. kosher salt
- 1-¼ cups unsalted butter, at room temperature
- ¾ cup granulated sugar
- 1 large egg yolk
- ½ cup candied orange peel, roughly chopped
- ½ cup shelled, unsalted pistachios, roughly chopped
- 4-ounces bittersweet chocolate, coarsely chopped
Instructions
- In a medium bowl, whisk together flour and salt.
- In a large bowl or in the bowl of a stand mixer, combine butter and sugar; using an electric mixer (fitted with the paddle attachment if using a stand mixer), beat at medium-high speed until the mixture is pale in color; about 2 minutes; scraping down the sides with a rubber spatula, as needed; add egg yolk and blend until combined.
- Add flour mixture; mix on low until combined; if there are dried bits of flour left around the bowl, use a rubber spatula to incorporate.
- Add orange peel, pistachios and chopped chocolate; fold in with a rubber spatula. (The dough will be crumbly; if necessary, use the electric mixer to add the mix-ins or work them in with your hands until fully incorporated.)
- To form the cookies, line an 8-inch by 8-inch baking pan with plastic wrap and leave a generous amount of overhang on all sides; transfer the dough to the prepared pan and press very firmly to flatten in an even layer; cover with plastic wrap and chill dough for 8 hours or overnight before baking.
- To bake the cookies, pre-heat the oven to 350°F. and line 2 baking sheets with parchment paper.
- Using the plastic wrap overhang, remove the dough from the pan and cut the square into three equal rectangles; cut each rectangle crosswise into roughly ⅓-inch-thick slices (about 48 cookies total); lay them flat on the prepared baking sheets, about ¾-inch apart; if the dough crumbles when slicing, simply push the mixture together to reform the cookie.
- Place in the pre-heated oven and bake until lightly golden on the bottom but still blonde on the edges; 15 to 17 minutes.
- Remove from the oven and allow cookies to cool on the sheets.
- The cookies will keep in an airtight container, at room temperature, for up to 1 week.
Notes
If using volume measurements, using a spoon, fluff and scoop the flour into a measuring cup, then scrape with a straight edge to level. This will help prevent adding too much flour, which can yield overly crumbly dough.
