Salted Chocolate Pistachio Shortbread Recipe
Ingredients
- 1 cup (230g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) light brown sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon salt
- 2 and 1/4 (280g) cups all-purpose flour
- 1 cup (100g) finely chopped Diamond of California pistachios, divided1
- 8 ounces (226g) semi-sweet chocolate, coarsely chopped
- optional: sea salt for sprinkling on top
See full instructions: sallysbakingaddiction.com
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