Cappuccino-Pistachio Shortbread

Dairy Free
Cappuccino-Pistachio Shortbread
105 min.
32
92kcal

Suggestions


Indulge in the delightful fusion of flavors with our Dairy-Free Cappuccino-Pistachio Shortbread! This exquisite dessert is perfect for coffee lovers and those seeking a unique treat that tantalizes the taste buds. Imagine the rich aroma of cappuccino mingling with the nutty crunch of pistachios, all wrapped in a buttery, melt-in-your-mouth shortbread. Each bite offers a perfect balance of sweetness and a hint of coffee, making it an ideal companion for your afternoon tea or coffee break.

Not only is this recipe a crowd-pleaser, but it also caters to those with dietary restrictions, as it is completely dairy-free. With just 105 minutes of preparation and baking time, you can whip up a batch of 32 delightful cookies that are sure to impress your family and friends. The process is simple and enjoyable, allowing you to create a homemade treat that feels gourmet without the fuss.

Whether you're hosting a gathering or simply treating yourself, these Cappuccino-Pistachio Shortbread cookies are a delightful way to elevate your dessert game. The drizzle of semisweet or white chocolate adds a touch of elegance, making these cookies not just a snack, but a beautiful addition to any dessert table. So, roll up your sleeves and get ready to bake a batch of these irresistible cookies that will leave everyone asking for more!

Ingredients

  • tablespoons coffee instant
  • tablespoon water 
  • 0.8 cup butter softened
  • 0.5 cup powdered sugar 
  • cups flour all-purpose
  • 0.5 cup pistachios chopped
  • ounce baker's chocolate white ( chocolate)
  • teaspoon shortening 

Equipment

  • bowl
  • baking sheet
  • oven
  • wire rack
  • hand mixer
  • microwave

Directions

  1. Heat oven to 350°F. Dissolve coffee mix in water in medium bowl.
  2. Add butter and powdered sugar. Beat with electric mixer on medium speed until creamy, or mix with spoon. Stir in flour and nuts, using hands if necessary, until stiff dough forms.
  3. Divide dough in half. Shape each half into a ball. Pat each ball into 6-inch round, about 1/2 inch thick, on lightly floured surface.
  4. Cut each round into 16 wedges. Arrange wedges about 1/2 inch apart and with pointed ends toward center on ungreased cookie sheet.
  5. Bake about 15 minutes or until golden brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
  6. Place chocolate and shortening in small microwavable bowl. Microwave uncovered on Medium (50%) 3 to 4 minutes, stirring after 2 minutes, until mixture can be stirred smooth and is thin enough to drizzle.
  7. Drizzle over cookies.

Nutrition Facts

Calories92kcal
Protein5.95%
Fat56.09%
Carbs37.96%

Properties

Glycemic Index
2.91
Glycemic Load
4.37
Inflammation Score
-2
Nutrition Score
2.1586956478979%

Flavonoids

Cyanidin
0.14mg
Catechin
0.64mg
Epigallocatechin
0.04mg
Epicatechin
1.27mg
Epigallocatechin 3-gallate
0.01mg
Quercetin
0.03mg

Nutrients percent of daily need

Calories:91.69kcal
4.58%
Fat:5.85g
9%
Saturated Fat:1.33g
8.33%
Carbohydrates:8.91g
2.97%
Net Carbohydrates:8.35g
3.04%
Sugar:2.01g
2.23%
Cholesterol:0mg
0%
Sodium:50.74mg
2.21%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:10.52mg
3.51%
Protein:1.4g
2.79%
Manganese:0.12mg
5.93%
Vitamin B1:0.08mg
5.33%
Selenium:2.91µg
4.15%
Vitamin A:198.28IU
3.97%
Folate:15.58µg
3.89%
Iron:0.61mg
3.37%
Copper:0.07mg
3.28%
Vitamin B3:0.59mg
2.94%
Vitamin B2:0.05mg
2.65%
Phosphorus:23.57mg
2.36%
Fiber:0.56g
2.22%
Magnesium:8.13mg
2.03%
Vitamin B6:0.04mg
1.85%
Vitamin E:0.23mg
1.51%
Potassium:48.75mg
1.39%
Zinc:0.18mg
1.22%