Toasted Pistachio Cardamom Shortbread + Burnt Sugar Sea Salt Chocolate Glaze
Ingredients
Toasted Pistachio Cardamom Shortbread:
- 2 cups whole wheat flour
- 1/2 cup toasted pistachios ground
- 3/4 cup confectioner's sugar organic
- 1 cup oat butter room temperature
- 1 tsp vanilla bean paste
- 1 tsp ground cardamom
- 1/2 tsp cinnamon
- 1 tsp Maldon salt
Burnt Sugar Sea Salt Chocolate Glaze:
- 3 cups dark chocolate chips I use Lily's brand
- 3 tsp coconut oil
- 1 tsp burnt sugar extract
- 1/2 tsp vanilla bean paste
- 1/2 tsp Himalayan sea salt
Instructions
Toasted Pistachio Cardamom Shortbread:
- Preheat oven to 350 degrees.Line two cookie sheets with parchment paper.
- In a medium bowl, whisk the whole wheat flour, ground pistachios, cardamom, cinnamon and Maldon salt. In the bowl of a standing mixer, add the oat butter and confectioner’s sugar on low. Increase the speed to high and beat until the mixture is light and fluffy, about two minutes. Add in the vanilla bean paste and continue to beat on high. Turn the mixer to low and add the dry ingredients, mix until just combined. Scoop the cookie dough into to an air tight container or wrap it tightly with seran wrap. Refrigerate for at least 4 hours, or overnight. Remove the dough and let it sit at room temperature before rolling it. Sprinkle some oat flour onto a clean surface and place the cookie dough on top. Sprinkle more flour on top of the dough, especially if it feels sticky. Using a rolling pin, roll out the dough until it is about 3/4 inch thick. Either use the rim of a glass cup or a round fluted cookie cutter to cut out circles. Place them on the cookie sheets. I like to put the sheets in the freezer for ten minutes prior to baking so they hold their shape while in the oven. Bake for 12-14 minutes or until slightly golden. Let the cookies cool completely.
Burnt Sugar Sea Salt Chocolate Glaze:
- Fill a small pot with water, about 2/3 of the way up. Bring to a light boil. Using a glass bowl that fits on top of the pot, add the dark chocolate chips, coconut oil, burnt sugar extract, vanilla extract and Himalayan sea salt. Do not stir until the chocolate begins to melt, about 3-4 minutes. It should melt slowly. Once it is almost completely melted, stir with a rubber spatula. Remove from the heatPour the chocolate mixture into a narrow cup or glass so that the cookie can fully fit inside. Dip each cookie into the chocolate, let the excess chocolate drip off before placing on a sheet of parchment paper. Top each cookie with dried edible rose petals and edible gold flakes!
Notes
I like to use different sizes of fluted cookie cutters as well as cover some cookies entirely with chocolate to create a variety!
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