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Pistachio Millionaire's Shortbread with Coriander Butterscotch
Ingredients
  • subheading: For the Pistachio Lemon Shortbread:
  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup sugar
  • 1 ½ teaspoons kosher salt
  • Zest of one lemon
  • 1 ¼ cups (8 ounces) shelled pistachio nuts
  • 1 ½ cups all-purpose flour
  • subheading: For the Coriander Butterscotch:
  • ½ cup (1 stick) unsalted butter
  • 1 ½ cups raw (turbinado) sugar
  • ½ cup heavy cream
  • ½ cup Irish whiskey
  • 2 tablespoons coriander, toasted and freshly ground, plus more for dusting
  • 2 teaspoons kosher salt
  • subheading: For the Chocolate Topping:
  • 8 ounces dark chocolate, about 70% cacao, chopped fine
  • 2 tablespoons unsalted butter
Steps
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