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–+ servings
Ella Cooks

Easy Chocolate Pistachio Shortbread Fingers That Look Fancy

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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.
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Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Servings: 24 Fingers
Course: Snack
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

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

Method
 

Instructions
  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. 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.
  3. Shape the Cookies: Roll the dough into a log shape, about 1 inch in diameter. Wrap in plastic wrap and refrigerate for 30 minutes.
  4. 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.
  5. Melt the Chocolate: In a microwave-safe bowl, melt the dark chocolate in 30-second intervals, stirring until smooth.
  6. 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.
  7. Set: Let the chocolate set at room temperature or refrigerate for quicker results before serving.

Nutrition

Calories: 120kcalCarbohydrates: 10gProtein: 1gFat: 8g

Notes

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.

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