Salted pistachio shortbread from Sweet Enough (page 173) by Alison Roman

  • flaky sea salt
  • unsalted butter
  • Show all ingredients...
  • Serves : 24

  • EYB Comments

    Can substitute almonds, hazelnuts, or walnuts for pistachios.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute almonds, hazelnuts, or walnuts for pistachios.

  • Aubr3yy on January 08, 2026

    This shortbread quickly became my new obsession because it's easy to make and tastes fantastic! It's buttery and flaky and combined with the pistachios and the salt, it's a good combo. I ended up doubling the recipe for the holidays in a springform pan but I had to leave it in the oven for an extra five mintues. I wish I had pictures but it was eaten really quickly and I didn't get a chance to take any!

  • Babeng.Bubba on June 11, 2023

    Mixed pistachio and walnuts. Used 9” square pan, dough did not reach edges so it was a free form shortbread. Very easy and tasty.

  • elena1049 on March 29, 2023

    Delicious but pretty crumbly even though the dough came together well - may have cut/transferred too soon. Perfect to make out of pantry staples. Will just use the crumbled bits as a delicious topping to vanilla ice cream.

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