Shortbread is a Scottish biscuit that is traditionally made from sugar, butter, and flour. It's amazing that three simple ingredients can produce such a delightful treat. I mean seriously, it's pretty much foolproof! But you know me, always switching things up, which means my shortbread recipe involves more than three ingredients and they stray a little from the traditional.
This recipe includes a variation of three types of flour, one of which is pistachio flour. Not only do I love pistachios, but this nutrient dense nut has some nice benefits to our health. Almost 90% of the fat in pistachios is a healthy, unsaturated fat. That is beneficial in the fact that those types of fats have a variety of healthy implications to your whole body. Some of which include lowering cholesterol levels, boosting eye health, weight control, and have positive effects on heart health.
In addition to butter, I have also included cashew butter. If you have used cashew butter in your baking, you know that it adds such a special quality to your treats. You might be wondering if you can use almond butter, or another nut or seed butter instead. The answer is yes, but just be aware that the taste will most likely be altered. That's one of the many reasons why I prefer using cashew butter. The taste is fairly mild, has a natural sweetness to it, and blends in really well with other ingredients without being overpowering.
The ganache option makes this cookie a real treat! Making the ganache is extremely easy, but should you choose to skip that step, just know that the cookie on its own is fabulous! This recipe was inspired by my black sesame shortbread recipe which continues to be a huge hit! Make sure you check it out if you haven't seen it yet.
2 cups pistachio flour
1/4 cup tapioca or arrowroot
1/2 cup coconut flour
1/4 tsp salt
1/2 cup unsalted grass-fed butter, softened (palm shortening for vegan)
1/3 cup cashew butter, softened
1/2 cup maple syrup
1 cup chocolate chips
1/2 cup full fat coconut milk
unsweetened shredded coconut
1. Cream the butter (or palm shortening) with the cashew butter. Then using your hand mixer, mix in the maple syrup.
2. In a separate bowl, sift together the pistachio flour, tapioca (or arrowroot), coconut flour, and salt.
3. Combine the wet and dry ingredients. Place the dough in the refrigerator for about one hour. You can also store the dough in your refrigerator a couple days in advance if needed.
4. When ready to bake, preheat oven to 350°F. Line two baking sheets with parchment paper.
5. Sprinkle some tapioca or arrowroot on your working surface. Using a rolling pin, roll out the dough to about 1/4 inch thick. Use cookie cutters of your choice. My cookie cutters were 3 inches in diameter and yielded about 2 dozen cookies.
6. Bake the cookies for 10 minutes. If you choose to dip them in the chocolate ganache, wait for them to cool. Then, in a small saucepan, heat the coconut milk until hot, but not boiling. Remove from heat and stir in the chocolate chips. Dip the cookies however much you would like. I did a half dip. Then sprinkle with chopped pistachios, shredded coconut, or anything else you would like. The chocolate will harden in about 30 minutes or so. You can expedite the process if needed in the refrigerator. Store them at room temperature in an airtight container for approximately one week, or refrigerator for longer storage.