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