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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!