Orange, Pistachio and Chocolate Shortbread

cooking.nytimes.com

Jess

3 cups/383 grams all-purpose flour (see Tip)

1 teaspoon kosher salt (such as Diamond Crystal)

1¼ cups/284 grams unsalted butter, at room temperature

¾ cup/150 grams granulated sugar

1 large egg yolk

½ cup/76 grams roughly chopped candied orange peel

½ cup/76 grams shelled unsalted pistachios, roughly chopped

4 ounces bittersweet chocolate, coarsely chopped

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer