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Pistachio Shortbread Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 21 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 16 bars
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delight in these buttery Pistachio Shortbread Bars, combining a rich, tender dough with the crunch of coarsely chopped pistachios. Perfect as an elegant dessert or a coffee-time treat, these bars are easy to make and feature a crisp, golden top enhanced with optional granulated sugar for extra texture.

Ingredients

Shortbread Bars

  • 1 cup unsalted butter (softened)
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • ¾ cup shelled pistachios (coarsely chopped)
  • 2 tablespoons granulated sugar (for topping, optional)

Instructions

  1. Prepare Oven and Pan: Preheat your oven to 325°F (163°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides to allow for easy removal later.
  2. Cream Butter and Sugar: In a large bowl, beat the softened butter with powdered sugar until the mixture becomes light and fluffy, then add in the vanilla extract and mix well.
  3. Combine Dry Ingredients: Add the all-purpose flour and salt to the creamed butter mixture, stirring just until the dough comes together. Avoid over-mixing to keep the texture tender.
  4. Add Pistachios: Fold in the coarsely chopped pistachios carefully, distributing them evenly without overworking the dough.
  5. Shape Dough in Pan: Press the dough evenly into the prepared pan using your hands or the back of a spoon, smoothing the surface. Optionally, sprinkle granulated sugar on top for a crisp, sweet finish.
  6. Bake: Bake in the preheated oven for 35 to 40 minutes until edges turn lightly golden and the top is set and firm to touch.
  7. Cool and Slice: Remove the pan from the oven and allow the shortbread to cool in the pan for 10 minutes. Using the parchment overhang, lift the shortbread out and transfer to a cutting board. While still warm, cut into 16 bars or squares and let cool completely before serving.

Notes

  • For an enhanced nutty flavor, add ½ teaspoon almond extract to the dough along with vanilla extract.
  • Store the bars at room temperature in an airtight container; they remain fresh for up to 5 days.

Find it online: https://slsrecipes.com/pistachio-shortbread-bars-recipe/