Pistachio Cranberry Chocolate Dipped Shortbread Cookies - Belula
These pistachio cranberry shortbread cookies are easy to make. They are super buttery, flaky, flavored with orange zest and dipped in dark chocolate to make them even better.
Keywords
- pistachio shortbread cookies
- cranberry shortbread cookies
- chocolate dipped shortbread cookies
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Cooking tools:
- Kitchen scale
- Mixing bowl
- Whisk
- Fine-mesh sieve
- Rolling pin
- Plastic wrap
- Refrigerator
- Chef's knife
- Baking sheet
- Parchment paper
- Oven
- Pastry brush
- Cutting board
- Cooling rack
- Double boiler
- Spatula
- Measuring cup
- Measuring spoon
- Airtight container
- Instant-read thermometer
- Saucepan
- Food processor
- Cheesecloth
- Kitchen towel
Ingredients
- 120 g Unsalted Butter
- 100 g Granulated Sugar
- 1 Orange Zest
- 1 pinch Salt
- 220 g Flour
- 1 Eggs
- 70 g Raw Pistachios
- 70 g Dried Cranberries
- 150 g Sugar
- 120 g Dark Chocolate
- 25 g Neutral Oil
- 30 g Crushed Pistachios
- 30 g Dried Cranberries
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