These shortbreads are….. chewy, nutty, crispy………. sorry, I spaced out there just thinking about them. They’re like a souped up, so-much-better oatmeal raisin, to be quite frank.

Also, here I give you a haphazard way to make your own pistachio flour. Don’t worry if you don’t get quite all the way to the ¾ cup—you can make up for it with the leftover grounds. Or, you could buy the specific flour wherever they sell it. Where do they sell it?

Makes 28-30 cookies

Ingredients

¾ cup sugar

1 ½ sticks unsalted butter, room temperature

12 oz. unsalted shelled pistachios (or 3/4 cup pistachio flour and a handful of full pistachio nuts, for topping)

1 ½ cups flour

⅔ cup chopped dried cranberries,

8 oz. white chocolate, chopped

¾ tsp. salt

Directions

To make pistachio flour (If you already have some, skip to the next section.)

1. Reserve ¼ cup of the pistachios, then dump the rest in a food processor with the blade attachment.
2. Blitz the pistachios til very fine ground. Don’t take them too far, though, or you’ll have pistachio butter.
3. Run the grounds through a sieve and return what remains to the food processor.
4. Repeat three times or until you have ¾ cup of pistachio flour. If you’re coming up short, just use more of the grinds to top it off.

To make dough

1. Wipe out the food processor, then add in the butter and sugar. Cream together, then add salt.
2. Dump in pistachio flour and all-purpose flour and pulse the mixture until it is starting to come together. Scrape down the sides and bottom with a rubber spatula to make sure everything is incorporated.
3. Add the chopped cranberries and pulse again until it forms a cohesive dough.
4. Dump out onto a work surface and divide equally into two. Form the two dough masses into 8-inch logs and roll them up tightly in plastic wrap. Refrigerate for at least an hour.
5. Once the dough logs have chilled and firmed up, preheat the oven to 350° F.
6. Cut about 15 rounds from each log, aiming for just under a half-inch in thickness. Organize rounds on two parchment-lined baking sheets.
7. Bake the trays for 18 minutes, rotating them and switching their places halfway through.
8. Let cookies rest on the baking sheet for five minutes, then transfer to a wire rack to cool completely.

Assemble

1. While the cookies are cooling, melt the white chocolate in a double-boiler (a metal or glass bowl placed over—but not touching— about an inch of simmering water in a pot).
2. Chop up the remaining pistachios into bits.
3. Dip a cooled cookie one-third of the way into the white chocolate, then transfer to a piece of parchment. (If you don’t want so much white chocolate, just spoon some over one side of the cookie in stripey-streaks.)
4. Sprinkle with the chopped pistachios. Repeat!

Cranberry Pistachio Shortbreads with White Chocolate

Print Recipe

Course Dessert

Servings 28 cookies

Author Eric King

Ingredients

• 3/4 cup granulated sugar 165 (grams)
• 3/4 cup unsalted butter at room temperature (169 grams)
• 12 ounces unsalted, shelled pistachios or 3/4 cup pistachio flour and a handful of full pistachio nuts, for topping
• 1 ½ cups all-purpose flour (195 grams)
• 2/3 cup chopped dried cranberries
• 8 ounces white chocolate finely chopped
• ¾ teaspoon kosher salt

Instructions

• To make pistachio flour (If you already have some, skip to the next section.)
• Reserve ¼ cup of the pistachios, then dump the rest in a food processor with the blade attachment.
• Blitz the pistachios til very fine ground. Don’t take them too far, though, or you’ll have pistachio butter.
• Run the grounds through a sieve and return what remains to the food processor.
• Repeat three times or until you have ¾ cup of pistachio flour. If you’re coming up short, just use more of the grinds to top it off.
• To make dough
• Wipe out the food processor, then add in the butter and sugar. Cream together, then add salt.
• Dump in pistachio flour and all-purpose flour and pulse the mixture until it is starting to come together. Scrape down the sides and bottom with a rubber spatula to make sure everything is incorporated.
• Add the chopped cranberries and pulse again until it forms a cohesive dough.
• Dump out onto a work surface and divide equally into two. Form the two dough masses into 8-inch logs and roll them up tightly in plastic wrap. Refrigerate for at least an hour.
• Once the dough logs have chilled and firmed up, preheat the oven to 350° F.
• Cut about 15 rounds from each log, aiming for just under a half-inch in thickness. Organize rounds on two parchment-lined baking sheets.
• Bake the trays for 18 minutes, rotating them and switching their places halfway through.
• Let cookies rest on the baking sheet for five minutes, then transfer to a wire rack to cool completely.
• Assemble
• While the cookies are cooling, melt the white chocolate in a double-boiler (a metal or glass bowl placed over—but not touching— about an inch of simmering water in a pot).
• Chop up the remaining pistachios into bits.
• Dip a cooled cookie one-third of the way into the white chocolate, then transfer to a piece of parchment. (If you don’t want so much white chocolate, just spoon some over one side of the cookie in stripey-streaks.)
• Sprinkle with the chopped pistachios. Repeat!