Pistachio And Cacao Nib Shortbread
Short, crisp and buttery, these pistachio and cacao nib shortbread biscuits (cookies) are oh so yummy. The crunchy cacao nibs, with their almost savoury flavour, make an interesting stand in for chocolate chips. Pistachios are always a winner. Package them up nicely and they make great gifts.
Pistachio And Cacao Nib Shortbread
Like most homemade biscuits, these cacao nibbed pistachio shortbread rounds are thoroughly delicious. They’re slightly difficult to roll because of the nubbly bits of cocoa nibs and nuts. This gives them a certain rustic charm.
This recipe from Suelle was another one I knew I was going to make as soon as I saw it on Mainly Baking. These biscuits looked so attractive with the lovely green pistachios and brown nibs, I thought they’d make good Christmas gifts. And they did.
Although I adapted the recipe a little, I decided to stick to plain flour rather than use wholemeal. I know this is unusual for me, but I wanted the cocoa nib and pistachio shortbread to look pale and interesting. It didn’t quite work, but wholemeal would make them even browner and crumblier too. I used unbleached white flour.
Well, mine didn’t look nearly as good as Suelle’s but I’m so glad I made them as these shortbreads were delicious. They went down particularly well with the recipients. I just wish I’d made a whole batch just for us. Thank you Suelle for a truly wonderful recipe.
Other Shortbread Recipes You Might Like
- Chilli shortbread biscuits
- Chocolate & cinnamon shortbread
- Grasmere ginger shortbread
- Hazelnut shortbread
- White chocolate shortbread biscuits
- Wholemeal clotted cream shortbread
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these pistachio and cacao nib shortbread cookies, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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Choclette x
Pistachio And Cacao Nib Shortbread. PIN IT.
Pistachio And Cacao Nib Shortbread – The Recipe
Pistachio And Cacao Nib Shortbread
Ingredients
- 110 g unsalted butter softened
- 50 g golden caster sugar
- 125 g unbleached plain flour
- 50 g semolina
- 1 pinch sea or rock salt
- 25 g pistachios roughly chopped
- 20 g cacao nibs
Instructions
- Cream the butter and sugar together until light and fluffy110 g unsalted butter , 50 g golden caster sugar
- Sift in the flour, semolina and salt.125 g unbleached plain flour, 50 g semolina, 1 pinch sea or rock salt
- Roughly mix together, then add the pistachios and cocoa nibs.25 g pistachios, 20 g cacao nibs
- Knead the dough very briefly until all incorporated.
- Roll out to about 3mm and cut into 14 rounds. The mixture is a bit fragile and prone to breaking, but persevere and you’ll get there.
- Bake in a preheated oven at 150℃ (130℃ fan, 300℉, Gas 2) for 20 minutes or until golden all over.
I love pistachios, so this sounds delicious to me!
So simple to make. I must go out to buy some pistachios.
thanks, i would never have looked in a health food shop so good job I asked! With pistachios and cocoa nibs these must be positively good for you then!! 😉
Louise – Cocoa Nibs are a pre-chocolate product and are very different to chocolate chips. You should find them in a health food shop or a good chocolate shop.
Hello, went off in search of cocao nibs but couldn’t find them in local supermarket. I assume they are different to Chocolate Chips? Any ideas where to get them from?
Many thanks
MangoCheeks – sounds like you are starting to get the chocolate bug 😉
Moogie – thank you for following.
Buywow – thank you
I could taste the fluffiness and as well as the texture of pistachios. A plus for cocoa nibs and this would drive me nuts wanting for more. Bakeylicious.
I’m your newest follower.
Oh they look good to me Choclette.
CityHippy – I think I preferred these to Paul A Young’s cocoa nib cookies I made back in May (still haven’t made his tea loaf!)
Raffaella – thank you
Nic – most health food shops should sell them.
I keep looking for cocoa nibs but can’t find them. The shortbread is making me rather hungry!
Wonderful idea! They look very tasty 🙂
Have cocoa nibs…so can do. I was wondering what to do with the little fellas. Thanks Choc!
Louise – thanks for following and kind comments. Would love to know how you get on, if you do make these.
FreeRangeGirl – the cocoa nibs also provide an additional crunch contrast.
Confectionary Designs – Thank you. Do so agree with you about pistachios.
Helen – I was eating cocoa nibs as a health kick for a while, but think I prefer them in these biscuits 😉
Janice – they do seem to be popular.
Hazel, yes I can see these would be your sort of thing. Possibly not for those who have a very sweet tooth, but I thought they were a real winner.
Celia – I always make my shortbread with semolina, gives it a little bit more substance and texture. the credit for this recipe goes entirely to Suelle.
Choc, they look and sound delicious – the semolina is an unusual ingredient. I love cocoa nibs and always keep a large quantity at home, so I’m always looking for things to do with them. Thanks to you and Suelle for the recipe!
What a great combo. They must have a great texture. I love the idea of using cocoa nibs instead of chocolate chips, I love the bitterness!
Love pistachios and, of course, chocolate.
How lovely! they sound very very yum, I do like cocoa nibs.
Wonderful sounding recipe – thanks for sharing. Pistachios are the best nuts for taste and color and a nice add of bitter nibs sounds great.
mmm lovely, the bitterness of the cocoa nibs sounds perfect x
Oh what a fab idea. My hubby loves pistachio, shortbread and chocolate but never had all 3 together and with Valentines around the corner I think i’ll give them a whirl!!
First visit to your blog, but signed up as a follower so won’t be my last! 😉
Chele, I’m sure yours will turn out a heap better than mine – at least in looks if not in flavour.
CC – yes, they are a bit bitter but I’d echo Suelle’s comment above.
Suelle – that’s interesting what you say about kneading, I’d thought shortbread was a bit like pastry and that it would get tough if handled too much. Will try what you suggest another time.
BVG – I’ve always used semolina in shortbread, but haven’t tried cornflour, so not sure how different they would be.
Dom – only another 2 weeks to go – I’m sure you can do it, although looking at all these food blogs probably doesn’t make it any easier 😉
Ananda – cocoa nibs are an acquired taste but they were very good in these biscuits. The uniform size and shape is down to using a cutter.
i’m not a big fan of cocoa nibs, but pistachio oh i love that little green stuffs 🙂 admire the fact that u have got uniform shape and size
looking lovely choclette, I too saw this recipe and put it into my must bake folder… just have Jan to get through before i’m allowing myself to bake again!
Love the semolina in there.
I’m off in search of cocoa nibs now.
Glad you liked the recipe. You may get a less crumbly dough if you knead a little longer – I think shortbreads need hand heat to soften the butter more, before the dough holds together well.
CC – I found the nibs a little on the bitter side, but in a sweet biscuit that can be a good contrast, IMO.
I’ve seen cocoa nibs for sale and wondered what to do with them! Are they bitter?
Lovely idea – what a treat with a cuppa. I’ve been planning on making some shortbread with nuts and chocolate too! Hope they turn out as well as yours did ;0)