Cookies: Shortbread Orange Pistachio Chocolate
by Lishka DeVoss

NOTE: This is a 2 to 3 day recipe, depending on your chill time.

YIELD about 48 cookies

INGREDIENTS

1 large egg yolk
1 large naval orange (or 2 Cara Cara)

MIXER BOWL (use paddle attachment if using a stand mixer):
1.25 cups (284 grams) unsalted butter (room temperature but not squishy soft)
3/4 cup (175 grams) granulated sugar

BOWL (whisked together):
3 cups (419 grams) all-purpose flour
1 tsp kosher salt

PREP:
1/2 rounded cup (100 grams) shelled salted toasted (or plain raw) pistachios, roughly chopped
5.5 ounces bittersweet chocolate, coarsely chopped (or use chips)
1/2 cup (76 grams) roughly chopped candied orange peel (see below)

PREPARATION CANDIED PEEL (Day 1)

1. Wash and peel orange. Cut peels into long 1/3-inch strips with lots of pith attached so they don't become rock-hard when baked.

2. To leech out the bitterness, boil strips in water to cover for 3 minutes and drain — do this 3 times.

3. Then add 3/4 cup sugar and 1/4 cup water and simmer strips until a thick syrup has formed — 10 to 20 minutes. Remove and cool strips spread out on a rack (with wax paper below to catch the drippings).

4. Once cool, place in single layers on wax paper in airtight container overnight.

PREPARATION (Day 2)

1. Line 8x8-inch baking pan with plastic wrap (leaving a generous amount of plastic overhang on all sides).

2. Beat MIXER BOWL at medium-high speed until pale in color (scrape down sides with rubber spatula as needed) — about 2 minutes. Add egg yolk and blend until just combined.

3. Add BOWL and mix on low until combined (use rubber spatula on sides if needed). Add PREP and mix on low until just combined (or use your hands; dough will be crumbly).

4. Transfer mixture to prepared pan; pat to flatten into one even layer. Cover with overhanging plastic wrap, then flip mixture onto the counter, put back into pan (former-top-side down) and again pat down firmly. Chill dough in pan for 8 hours or overnight before baking.


5. Place rack 2nd level from the top and preheat oven to 350ºF. Remove dough from plastic and, using a very sharp knife, cut into three equal rectangles. Cut each rectangle crosswise into roughly 1/3-inch-thick slices (if a cookie crumbles, just push it back together to reform). Place about 3/4-inch apart and bake on parchment-covered baking sheets — one sheet at a time (3 total) — 21 minutes for Sheet 1 — and 20 minutes each for Sheet 2 & 3 (until lightly golden on bottom but still blonde at edges).

6. Let them completely cool and set on each baking sheet before moving or eating. Store in airtight container at room temperature.

NOTE Do not throw out the baking parchment. Use it for storing in a cookie tin.

Updated 2025-03-19

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