Browned Butter and Flaky Salted Pistachio Almond Shortbread

Yield 20

Author Madeline King

Prep time

5 Min

Cook time

12 Min

Inactive time

3 Hour

Total time

3 H & 17 M

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Browned Butter and Flaky Salted Pistachio Almond Shortbread

Shortbread is so simple and delicious. Butter, sugar, flour & a pinch of salt … yet I had to toy with the classic for a righteous gluten-free version. My recipe needed to have the buttery, melt-in-your-mouth texture, so I opted for almond flour in order to create the same mouthfeel. Vanilla and almond extracts give off “bakery” aromatics. Salted pistachios add a burst of color and crunch; flaky salt ties the dessert’s notes together. The tender almond shortbread pairs best with caramel baking chips, which complements the warm-toned sweetness of the browned butter and coconut sugar.

Ingredients

• 2 cups almond flour
• 1/2 cup local butter
• 1/2 cup coconut sugar
• 1/4 cup brown sugar
• 1 tsp. vanilla extract
• 1 tsp. almond extract
• 1/3 cup roasted, salted pistachios, chopped
• ½ cup caramel or butterscotch baking chips

Instructions

1. Brown your butter. Place butter into a skillet over medium heat. Let it melt until it starts to bubble - once you see brown bits on the bottom of the pan, whisk and remove from heat.
2. Pour butter in a glass bowl and set aside.
3. To make the shortbread, add the melted butter to a mixer and beat on medium speed. Beat in the brown and coconut sugar. Next, add the extracts and salt until combined.
4. Beat in the almond flour and chopped pistachios.
5. Remove the dough from the bowl and separate it into two pieces. Roll each piece in a log. Wrap tightly in plastic wrap and refrigerate for around another 3 hours.
6. After time is up, preheat oven to 350 degrees. Unroll the log and slice into 3/4 inch slices (if the nuts/chips break the dough, you can push the pieces back and they’ll bake together).
7. Bake the cookies for 12 minutes, or until slightly golden. Remove and sprinkle with a pinch of flaked salt. Let cool and serve!