Pistachio Millionaire’s Shortbread With Coriander Butterscotch Recipe

Ingredients

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  • For pistachio lemon shortbread
  • 1 cup (two sticks) unsalted butter, softened
  • 3/4 cup sugar
  • 1 1/2 teaspoon kosher salt
  • Zest of one lemon
  • 1 1/4 cup (8 ounces) shelled pistachio nuts
  • 1 1/2 cup all-purpose flour
  • For coriander butterscotch
  • 1/2 cup (1 stick) unsalted butter
  • 1 1/2 cup raw (turbinado) sugar
  • 1/2 cup heavy cream
  • 1/2 cup Irish whiskey
  • 2 tablespoons coriander, toasted and freshly ground, plus more for dusting
  • 2 teaspoons kosher salt
  • For chocolate topping
  • 8 ounces dark chocolate, about 70% cacao, chopped fine
  • 2 tablespoons unsalted butter

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