- 48
- 20 mins
Ingredients
- 1/2 cup pistachio nuts, chopped
- 1 1/4 cups all-purpose flour
- 3 tablespoons sugar
- 1/2 cup (1 stick) butter, melted
- 1 teaspoon almond extract
- 1/2 cup semisweet chocolate chips
- 1/2 teaspoon vegetable shortening
Preparation
Step 1
Reserve 1 tablespoon chopped pistachio nuts. In a medium bowl, combine remaining pistachio nuts, flour, sugar, melted butter, and almond extract; mix well until a dough forms. Roll into a ball and return to bowl; cover and chill 30 minutes.
Preheat oven to 325 degrees F. On a lightly floured work surface, roll out dough to a 12- x 6- inch rectangle. Cut into 1/2- x 3- inch pieces and place on ungreased rimmed baking sheets.
Bake 10 to 15 minutes, or until edges are slightly golden. Remove to wire racks and allow to cool completely.
Melt chocolate chips and shortening in a small saucepan over low heat until smooth, stirring constantly. Drizzle over shortbread and sprinkle with reserved chopped pistachio nuts.
Chill 15 minutes, or until chocolate has set. Serve immediately, or store in an airtight container.