Honey-Pistachio Shortbread Bars
These pistachio shortbread squares combine buttery crumb with a sweet honey glaze and a hint of flaky salt. The dough is mixed quickly, pressed into a parchment‑lined pan, and baked until just golden. A warm honey drizzle adds shine and flavor, while the final cooling lets the bars set perfectly for clean cuts. Ideal for a simple yet elegant treat.
1 hr 20 mins
1 batch of 9
Ingredients
- 1 cup All-Purpose Flour
- 1 cup Unsalted Butter
- 1 pinch Flaky Salt
- 1 pinch Kosher Salt
- ½ cup Powdered Sugar
- ½ cup Unsalted Pistachios
- 1 teaspoon Vanilla Extract
- 2 tablespoons Honey
Directions
- Mise en place: measure 1 cup butter, ½ cup + ¼ tablespoon powdered sugar, 1 teaspoon vanilla extract, a pinch of kosher salt, 1 3/4 cups flour, ½ cup + ¼ tablespoon pistachios, 2 tablespoons honey and an extra pinch of flaky salt; have parchment and an 8‑inch square pan ready.
- Set the oven to heat up to 325 °F (163 °C) and line the square pan with parchment, letting the paper overhang on two opposite sides for easy removal later.
- Place the butter, powdered sugar, vanilla and the pinch of kosher salt into a mixer bowl; beat on medium until the mixture looks smooth and creamy, about one minute.
- Sprinkle the flour over the creamed mixture, then add the pistachios, folding just until a soft dough forms and no dry flour remains.
- Press the dough evenly into the prepared pan with a spatula; use a knife to draw nine shallow score marks across the top for later cutting.
- Bake the pan in the pre‑heated oven for 28–32 minutes, or until the edges turn a pale gold and the centre feels set.
- Remove the pan and let the shortbread sit for 15 minutes while you gently warm the honey until it becomes pourable.
- Drizzle the warm honey over the still‑warm shortbread and, if you like, scatter a pinch of flaky salt on top.
- Allow the bars to cool completely in the pan, roughly another 30 minutes; then lift the parchment overhang to release the slab and slice along the scored lines into nine bars.
