Maple, Chocolate and Pistachio Shortbread Cookies
This shortbread recipe is really out of the ordinary, with its hint of maple and orange! And what about the chocolate and pistachio combination for making Christmas tree shapes? It’s the perfect gourmet gift for the festive season!
- Servings: about 16 cookies
- Preparation time: 20 minutes
- Cooking time: 45 minutes
Frequently asked questions
I really like Enjoy Life’s semisweet chocolate pieces and Camino’s dark chocolate bars. I recently discovered Chocolats Favoris’s dark chocolate pastilles, too.
Ingredients
Shortbread Cookies
- 1/2 cup (65 g) maple sugar
- 1 cup (225 g) vegetable or regular butter at room temperature
- 1 teaspoon (5 ml) vanilla
- 2 tablespoons (30 ml) maple syrup
- Zest of 1 well-washed orange
- 1/4 teaspoon (1.25 ml) salt
- 2 1/2 cups (345 g) sifted flour
Assembly
- 1 cup (180 g) chocolate chips
- 1 tablespoon (145 ml) coconut oil
- 1/2 cup (65 g) finely chopped pistachios
NEW - MY BOOK!!
Saveurs Festives
I’m finally introducing my first cookbook!! "Saveurs Festives" features over 100 recipes to celebrate every moment of everyday life. Breakfasts to start your day off right, hearty salads, quick weeknight dinners, comfort food, irresistible desserts, as well as recipes perfect for cocktail hours and large gatherings.
I really can't wait for you to check it out!
Pre-order
Preparation
Shortbread Cookies
- Preheat the oven to 150°C and place the rack in the centre. Line the base of a 23 cm round baking tin with parchment paper and grease the sides.
- In a large bowl, beat the sugar and butter together with an electric mixer for 1 to 2 minutes. Add the vanilla, maple syrup, orange zest and salt, then mix with a spatula. Add half the flour and mix gently. Add the remaining flour and stir gently until fully incorporated.
- Transfer the dough to the tin and press down firmly using a spatula or your hands. Draw 16 equal triangles in the dough without cutting all the way through. This step makes it easier to cut the shortbread precisely once cooled. Prick the entire surface of the dough with a fork to prevent it from puffing up. Bake for 45–50 minutes until lightly golden. Leave to cool for 10 minutes before cutting into triangles.
Assembly
- Melt the chocolate chips and coconut oil together in the microwave for approximately one minute and thirty seconds. Transfer the melted chocolate chips to a narrow container, such as a glass or measuring jug.
- Dip the end of a shortbread biscuit into the chocolate, covering about two-thirds of the biscuit. Repeat for all the shortbread biscuits. Cover all the shortbread biscuits with chocolate and pistachios. Refrigerate for 15 minutes or until the chocolate has set. Store in an airtight tin at room temperature.
