Pistachio Shortbread Bars

Written By Amanda Hall
Pistachio Shortbread on a smear of rosewater ganache with roasted pistachio pieces and dried rose petals

Pistachio Shortbread on a smear of rosewater ganache with roasted pistachio pieces and dried rose petals

Every year, we make a rose-flavored dessert to honor our daughter’s birthday, February 7th— rose because her name was Emilia Rosalie (Emi Rose). We’ve done raspberry rose macarons, vanilla bean cake with strawberry rose compote and vanilla bean swiss meringue buttercream. I wanted to make a pannacotta tart with a pistachio crust and rose jelly, but that was a little too involved for this Tuesday (next time). So, this year we chose pistachio rose shortbread bars. And they did not disappoint!

These are thick cookie bars, that have structure, but also a soft bite. They could be adapted to a The pistachio flour and chunks give it a beautifully nutty flavor. Honestly, the cookies would be delicious as just pistachio shortbread, but the rosewater ganache and decorations take it over the top for me— in the best way.

 

Pistachio Shortbread

Ingredients

  • 448 grams unsalted butter, softened (4 sticks)

  • 150 grams powdered sugar

  • 1 tablespoon vanilla bean paste

  • 100 grams pistachio flour

  • 400 grams all-purpose flour

  • 1 teaspoon salt

  • 25 grams roasted pistachio, roughly chopped

Directions

  1. Preheat your oven to 350º F.

  2. Cream the butter and powdered sugar in your mixing bowl. Add the vanilla bean paste and mix in.

  3. Add pistachio flour, flour, and salt and mix until it’s even.

  4. Add the chopped pistachio and mix on low.

  5. Line an 8”x8” pan with parchment paper. Leave extra paper as “handles” that will help you lift out the shortbread after it’s baked.

  6. Spread the dough into the pan in an even layer. You can add parchment on top and rub a measuring cup over the top to spread and smooth the dough.

  7. Bake for 50 minutes until the top is ever so slightly golden.

  8. Once they are cooled, cut into bars of your desired size. I did 8x3 for 24 bars.

 

Rosewater Ganache

Ingredients

  • 100 grams heavy cream

  • 1/4 teaspoon rose water

  • 200 grams white chocolate (couverture preferred)

Directions

  1. Combine the heavy cream and rosewater in a saucepan. Heat over medium heat until the sides develop some small bubbles and there is steam.

  2. Take off he heat and add the white chocolate. Stir until the chocolate has melted and the ganache is smooth.

  3. Let cool. This will be a consistency good for spreading, piping, and filling.

Amanda Hall
Next

Salted Brown Butter Shortbread