Description
These Pistachio Shortbread Bars are a delightful blend of buttery, crumbly shortbread studded with crunchy pistachios. Perfectly balanced with a hint of vanilla and a touch of salt, these bars are baked to a light golden finish and topped with extra pistachios for a satisfying crunch. They make an elegant dessert or a tasty snack for any occasion.
Ingredients
Scale
For the Shortbread Base:
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2 cups all-purpose flour
- 1 cup shelled and chopped pistachios
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Topping:
- 1/3 cup chopped pistachios
- Powdered sugar, for dusting (optional)
Instructions
- Preheat and Prepare Pan. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper to prevent sticking and ensure easy removal of the bars.
- Cream Butter and Sugar. In a large mixing bowl, beat together the softened unsalted butter and granulated sugar using a mixer or by hand until the mixture becomes light, fluffy, and creamy.
- Add Vanilla and Salt. Stir in the vanilla extract and salt thoroughly to infuse flavor evenly throughout the dough.
- Incorporate Flour and Pistachios. Gradually add the all-purpose flour into the wet ingredients, mixing gently until a dough forms. Then fold in the chopped pistachios ensuring they are well distributed.
- Press Dough into Pan. Transfer the dough into the prepared baking pan and press it evenly into the bottom using a spatula or your hands to create a uniform layer.
- Bake the Shortbread. Bake the dough in the preheated oven for 20 to 25 minutes, or until the edges turn a light golden brown and the center is set without being wet.
- Cool Completely. Remove the pan from the oven and allow the bars to cool entirely in the pan to set properly and ease cutting.
- Add Topping. Once cooled, sprinkle the remaining chopped pistachios evenly over the top for extra texture and a visually appealing finish.
- Optional Dusting and Serving. If desired, gently dust the top with powdered sugar before cutting into 16 squares or bars. Serve and enjoy this buttery, nutty treat!
Notes
- Ensure butter is softened but not melted for best texture in the dough.
- Do not overbake; the bars should be lightly golden, not dark brown or hard.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Pistachios can be toasted lightly before mixing in to enhance flavor.
- Store bars in an airtight container at room temperature for up to 5 days.
