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Pistachio Millionaire's Shortbread with Coriander Butterscotch

Pistachio Millionaire's Shortbread with Coriander Butterscotch
This recipe makes 8 servings with 751 calories, 11g of protein, and 34g of fat each. If $2.51 per serving falls in your budget, Pistachio Millionaire's Shortbread with Coriander Butterscotch might be an amazing vegetarian recipe to try. From preparation to the plate, this recipe takes approximately 2 hours. Head to the store and pick up coriander, irish whiskey, flour, and a few other things to make it today.

Instructions

1
For pistachio lemon shortbread: Preheat oven to 350°F. In an electric mixer with the paddle attachment, cream butter, sugar, salt, and lemon zest on high until pale, fluffy, and almost smooth. Scrape down sides of bowl with a rubber spatula as needed.
Ingredients you will need
Lemon ZestLemon Zest
Shortbread CookiesShortbread Cookies
Pistachio NutsPistachio Nuts
ButterButter
CreamCream
LemonLemon
SugarSugar
SaltSalt
Equipment you will use
Hand MixerHand Mixer
SpatulaSpatula
BowlBowl
OvenOven
2
In a food processor, crush pistachios to a fine meal. Small chunks are fine. Decrease mixer speed to medium and add pistachios. Turn mixer down to low and add flour in half-cup installments, scraping down bowl as needed. When all flour is incorporated, increase speed to high and mix just until dough comes together in large clumps.
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Pistachio NutsPistachio Nuts
DoughDough
All Purpose FlourAll Purpose Flour
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Food ProcessorFood Processor
BlenderBlender
BowlBowl
3
Turn dough out onto a sheet pan and press down with hands to a 1/2-inch rectangle, approximately 12 inches by 9 inches.
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DoughDough
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Frying PanFrying Pan
4
Bake on the middle rack of oven for 15 minutes, or until edges brown and top is dry but still slightly sticky. Do not overbake: center of shortbread should still look underdone.
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Shortbread CookiesShortbread Cookies
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OvenOven
5
Let shortbread cool for 5 to 10 minutes before serving warm, or cool completely for bar cookies.
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CookiesCookies
6
For coriander butterscotch: In a heavy 3 quart saucepan, melt butter over medium heat. Increase heat to high, add sugar, and stir to toast sugar for about 30 seconds.
Ingredients you will need
ButterscotchButterscotch
CorianderCoriander
ButterButter
SugarSugar
ToastToast
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Sauce PanSauce Pan
7
Add cream, whiskey, coriander, and salt, stirring to dissolve sugar. Bring sauce to a boil, stirring constantly for five to seven minutes, or until a spoon leaves a dry trail across the pan. Set aside to cool slightly. If butterscotch hardens in saucepan, reheat on low, stirring in an extra tablespoon of cream.
Ingredients you will need
ButterscotchButterscotch
CorianderCoriander
WhiskeyWhiskey
CreamCream
SauceSauce
SugarSugar
SaltSalt
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Sauce PanSauce Pan
Frying PanFrying Pan
8
For chocolate topping: In a small saucepan, melt chocolate and butter together over low heat, stirring frequently to keep chocolate from burning. When chocolate is mostly melted, remove from heat and stir until no lumps remain.
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Hot Fudge SauceHot Fudge Sauce
ChocolateChocolate
ButterButter
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Sauce PanSauce Pan
9
To assemble: Trim browned edges off warm shortbread and cut into even squares, placing each in center of a plate. Spoon warm butterscotch on top, then drizzle on chocolate topping. To drizzle, gather melted chocolate on a spoon and rapidly flick spoon back and forth about eight inches over plate.
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Hot Fudge SauceHot Fudge Sauce
ButterscotchButterscotch
Shortbread CookiesShortbread Cookies
ChocolateChocolate
10
Garnish with additional ground coriander, if desired.
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Ground CorianderGround Coriander
11
Serve warm.
12
To make bar cookies, spread butterscotch over completely cooled shortbread with an offset spatula. Refrigerate or freeze until butterscotch hardens, then spread cooled chocolate on top in a thin layer. Top with a sprinkle of ground coriander and refrigerate until chocolate is firm and glossy.
Ingredients you will need
Ground CorianderGround Coriander
ButterscotchButterscotch
CookiesCookies
ChocolateChocolate
SpreadSpread
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Offset SpatulaOffset Spatula
13
Cut into one-inch squares and serve or wrap in plastic before freezing. Cookies will keep in freezer for 1 month.
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CookiesCookies
WrapWrap
DifficultyExpert
Ready In2 hrs
Servings8
Health Score6
Vegetarian
DietsLacto Ovo Vegetarian
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