There’s something about chocolate-dipped shortbread that feels instantly festive and a little bit indulgent. I made a batch of these Pistachio Shortbread Fingers recently for a Christmas get-together, and every single one disappeared in minutes. They’re buttery and crumbly, dipped in glossy dark chocolate, and finished with a sprinkle of crushed pistachios that makes them look far fancier than the effort involved.
If you need an easy holiday bake that looks like you bought it from an artisan bakery, this is the one. They’re elegant, reliable, and genuinely delicious — the perfect little treat to bring to a party or to enjoy with a cup of coffee after decorating the tree.
Why These Taste So Good
- Buttery, melt-in-your-mouth shortbread
- Dark chocolate for a rich contrast
- Crunchy pistachios for colour and texture
- Simple ingredients that taste bakery-level good
Serving Suggestions
These chocolate-dipped shortbread fingers are perfect for various occasions, from afternoon tea to festive gatherings.
Serve them on a decorative plate to showcase their beauty, and watch as they disappear quickly!
Pair them with a cup of tea or coffee for a delightful treat that everyone will enjoy.
Elegant Chocolate-Dipped Shortbread Recipe
These shortbread fingers are made with a classic buttery dough, baked until golden, and then dipped in dark chocolate. The crushed pistachios provide a crunchy texture and a hint of nuttiness, making these cookies irresistible. The recipe yields about 24 fingers and takes approximately 1 hour from start to finish.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chips or melting chocolate
- 1/2 cup crushed pistachios for garnish
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Make the Dough: In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. Add the vanilla extract and mix well. Gradually add the flour and salt, mixing until a soft dough forms.
- Shape the Cookies: Roll the dough into a log shape, about 1 inch in diameter. Wrap in plastic wrap and refrigerate for 30 minutes.
- Bake: Slice the chilled dough into 1/2 inch thick fingers and place them on the prepared baking sheet. Bake for 15-18 minutes or until lightly golden. Allow to cool completely on a wire rack.
- Melt the Chocolate: In a microwave-safe bowl, melt the dark chocolate in 30-second intervals, stirring until smooth.
- Dip the Cookies: Dip each shortbread finger halfway into the melted chocolate, allowing excess to drip off. Place on parchment paper and immediately sprinkle with crushed pistachios.
- Set: Let the chocolate set at room temperature or refrigerate for quicker results before serving.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Chill Time: 30 minutes
- Total Time: 1 hour
Nutrition Information
- Servings: 24 fingers
- Calories: 120kcal per finger
- Fat: 8g
- Protein: 1g
- Carbohydrates: 10g
FAQs
Can I use milk chocolate or white chocolate instead of dark?
Yes, absolutely. Milk chocolate gives a sweeter finish, while white chocolate creates a pretty colour contrast — just make sure the cookies are completely cool before dipping.
Why did my shortbread spread while baking?
This usually happens if the butter is too warm. Chilling the shaped dough for 20–30 minutes before baking helps the cookies keep their shape.
Can I make these ahead?
Yes. These keep beautifully for 5–7 days in an airtight tin. You can also freeze the baked (undipped) shortbread for up to 2 months.
How do I get the chocolate to look shiny?
Use a high-quality chocolate and avoid overheating it. If you know how to temper chocolate, you’ll get an even glossier finish, but it isn’t required for flavour.
Can I add other toppings?
Yes — chopped almonds, dried raspberries, freeze-dried strawberries, or a drizzle of white chocolate all work well.
Easy Chocolate Pistachio Shortbread Fingers That Look Fancy
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Ingredients
Method
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Make the Dough: In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. Add the vanilla extract and mix well. Gradually add the flour and salt, mixing until a soft dough forms.
- Shape the Cookies: Roll the dough into a log shape, about 1 inch in diameter. Wrap in plastic wrap and refrigerate for 30 minutes.
- Bake: Slice the chilled dough into 1/2 inch thick fingers and place them on the prepared baking sheet. Bake for 15-18 minutes or until lightly golden. Allow to cool completely on a wire rack.
- Melt the Chocolate: In a microwave-safe bowl, melt the dark chocolate in 30-second intervals, stirring until smooth.
- Dip the Cookies: Dip each shortbread finger halfway into the melted chocolate, allowing excess to drip off. Place on parchment paper and immediately sprinkle with crushed pistachios.
- Set: Let the chocolate set at room temperature or refrigerate for quicker results before serving.
