Description

Delightfully buttery and nutty, these Pistachio Shortbread Bars combine the richness of unsalted butter and the crunch of shelled pistachios with a hint of vanilla. Perfectly baked to achieve a lightly golden edge, these bars offer a tender crumb with optional white chocolate chips to add a creamy sweetness. Ideal for holiday treats or an everyday dessert, they are easy to prepare and store well for up to a week.

Ingredients

Scale

Shortbread Dough

1 cup unsalted butter (softened)
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup shelled pistachios (chopped)
1/2 cup white chocolate chips or chunks (optional)

Topping

1/4 cup shelled pistachios (chopped, for topping)
Extra powdered sugar for dusting (optional)

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Instructions

Preheat and Prepare Pan: Preheat your oven to 325°F (165°C). Line an 8×8-inch baking pan with parchment paper, ensuring to leave some overhang on the sides for easy removal later.
Cream Butter and Sugar: In a large bowl, cream together softened unsalted butter and powdered sugar using a mixer until the mixture becomes light and fluffy. Add in the vanilla extract and mix well.
Combine Dry Ingredients: Gradually add the all-purpose flour and salt into the creamed mixture. Stir until a soft dough forms, being careful not to overmix.
Mix in Pistachios and White Chocolate: Fold in half of the chopped pistachios and the optional white chocolate chips or chunks evenly throughout the dough.
Press Dough into Pan: Transfer the dough into the prepared pan, pressing it down evenly to create a flat surface. Sprinkle the remaining chopped pistachios on top and gently press them into the dough for decoration and extra crunch.
Bake: Bake the shortbread bars for 30 to 35 minutes, or until the edges are lightly golden. For a crisper texture, you may choose to bake for an additional 5 minutes.
Cool and Slice: Allow the bars to cool completely in the pan. Use the parchment paper overhang to lift the bars out from the pan and place on a cutting board. Slice into 16 equal bars or squares.
Optional Dusting: Dust the tops with extra powdered sugar if desired for added sweetness and presentation.

Notes

For a crisper texture, bake the bars an extra 5 minutes beyond the recommended time.
Use roasted, unsalted pistachios for the best flavor and crunch.
These bars store well in an airtight container at room temperature for up to 1 week.
The addition of white chocolate chips is optional but adds a lovely creamy sweetness to complement the pistachios.