Raspberry Pistachio Shortbread Slice-and-Bake

Delight your taste buds with this Raspberry Pistachio Shortbread Slice-and-Bake, a buttery, crumbly treat bursting with nutty pistachios and tangy fresh raspberries. This slice-and-bake recipe is perfect for those who crave homemade baked goods without the fuss of rolling dough or complicated shaping. Whether you’re planning an afternoon tea, a casual dessert, or a gift for a loved one, these bars will impress with their delicate texture and vibrant flavors. The subtle sweetness of the powdered sugar complements the tartness of the raspberry while the pistachios add a satisfying crunch.

What Sets This Recipe Apart

This Raspberry Pistachio Shortbread Slice-and-Bake stands out thanks to its fresh raspberry infusion and the finely chopped pistachios that elevate the classic shortbread texture. Unlike typical shortbread cookies, this recipe incorporates mashed raspberries directly into the dough, giving it a natural fruity aroma and a slightly pink hue that looks as lovely as it tastes. The slice-and-bake format means you can prepare the dough in advance, chill it, and slice off perfect portions whenever you’re ready to bake. It’s a perfect balance of simplicity and sophistication, making it an inviting addition to any dessert spread.

What’s in the Bowl

• 1 cup unsalted butter, softened – the base for that rich, tender shortbread crumb.
• 2/3 cup powdered sugar – for a smooth, subtle sweetness that blends effortlessly.
• 1 teaspoon vanilla extract – adds warmth and depth to the flavor profile.
• 2 cups all-purpose flour – the structure of our shortbread, providing that classic crumbly texture.
• 1/2 cup finely chopped pistachios – for a delightful crunch and nutty character.
• 1/2 cup fresh raspberries, mashed – brings vibrant color and natural tartness to the dough.
• 1/4 teaspoon salt – balances the sweetness and enhances all the flavors.

Toolbox for This Recipe

• Mixing bowls – for combining butter, sugar, and dry ingredients.
• Hand mixer or stand mixer – to cream butter and sugar until fluffy.
• Spoon or spatula – for folding in the raspberries and pistachios.
• Plastic wrap – to chill the dough securely before slicing.
• Baking sheet – lined with parchment paper to prevent sticking.
• Sharp knife – to slice the dough into even bars.
• Cooling rack – for letting the shortbread cool evenly after baking.

Step-by-Step: Raspberry Pistachio Shortbread Slice-and-Bake

Step 1: Cream the butter and sugar

In a large mixing bowl, beat the softened butter and powdered sugar together with a hand mixer until light, fluffy, and well combined. This process is key to achieving that melt-in-your-mouth texture in the final shortbread.

Step 2: Add vanilla extract

Mix in the vanilla extract until evenly distributed. This simple addition enhances the flavor and aroma of the shortbread.

Step 3: Incorporate mashed raspberries

Gently fold in the mashed fresh raspberries. Be careful not to overmix; you want to keep some of the dough’s structure while allowing the raspberry flavor to infuse throughout.

Step 4: Combine dry ingredients

In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the wet ingredients, stirring just until combined to avoid toughening the dough.

Step 5: Fold in pistachios

Carefully fold the finely chopped pistachios into the dough, making sure they’re evenly distributed but not overly mixed.

Step 6: Shape the dough

Turn the dough onto a sheet of plastic wrap and shape it into a log about 2 inches in diameter. Wrap tightly and refrigerate for at least 2 hours or until firm.

Step 7: Slice and bake

Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper. Using a sharp knife, slice the chilled dough into 1/4-inch thick rounds or bars. Place them on the baking sheet, spaced slightly apart.

Step 8: Bake to perfection

Bake for 15-18 minutes or until the edges begin to turn golden. Remove from the oven and allow the shortbread to cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Substitutions by Diet

• Butter: Use vegan butter or margarine to make this recipe dairy-free.
• Flour: Substitute with gluten-free all-purpose flour blend to accommodate gluten sensitivities.
• Powdered Sugar: Use coconut sugar powder or powdered erythritol for lower glycemic alternatives.
• Raspberries: Swap with mashed strawberries or blueberries if desired, but fresh raspberries provide the best balance of tartness.

Testing Timeline

• Mixing: Cream butter and sugar for about 3-4 minutes until fluffy.
• Chilling: Refrigerate dough for a minimum of 2 hours; overnight is best for clean slicing.
• Baking: Bake slices for 15-18 minutes, checking at 15 minutes to avoid overbrowning.
• Cooling: Cool on baking sheet for 5 minutes, then transfer to rack to cool completely for optimal texture.

Save for Later: Storage Tips

These shortbread bars remain fresh for up to 5 days stored in an airtight container at room temperature. For longer storage, freeze the sliced dough logs before baking, wrapped tightly in plastic wrap and foil, for up to 3 months. When ready to bake, thaw the dough overnight in the refrigerator and proceed with slicing and baking as usual. Baked shortbread bars can also be frozen for up to 2 months; just thaw them at room temperature before serving.

Quick Questions

Can I use frozen raspberries instead of fresh?

It’s best to use fresh raspberries for this recipe because frozen raspberries contain extra moisture, which can make the dough too wet and difficult to handle. If you must use frozen, thaw and drain them well, then gently press out any excess liquid before mashing.

How do I prevent the shortbread from spreading too much during baking?

Chilling the dough thoroughly before slicing and baking is essential. This step firms up the butter, helping the cookies hold their shape as they bake. Also, avoid over-mixing the dough to maintain the right texture.

Can I add a glaze or drizzle on top?

Absolutely! A light dusting of powdered sugar or a simple drizzle made from powdered sugar mixed with a splash of lemon juice or milk adds a lovely finishing touch. Check out the Lemon Glaze Shortbread Bars for inspiration on glazes that complement shortbread beautifully.

Are pistachios necessary, or can I use other nuts?

Pistachios give this recipe its distinctive nutty flavor and color, but feel free to substitute with almonds, walnuts, or pecans if preferred. Just chop them finely to match the texture.

More from the Kitchen

• For a layered, luscious dessert with pistachios, try the Pistachio Cream Cake.
• If you love shortbread treats, the Lemon Glaze Shortbread Bars offer a citrusy twist worth exploring.

Bring It to the Table

Serve these Raspberry Pistachio Shortbread Slice-and-Bake bars with a cup of tea or coffee for a delightful afternoon snack. They’re also an elegant addition to dessert platters at gatherings, weddings, or holiday celebrations. Their beautiful pink hue and nutty crunch make them as visually appealing as they are delicious. Pair with fresh berries or a dollop of whipped cream for extra indulgence. Whether sliced thin for dainty bites or thicker for a more substantial treat, these bars are sure to become a favorite in your baking repertoire.

Enjoy the simplicity and elegance of homemade shortbread that celebrates the vibrant flavors of fresh raspberries and crunchy pistachios with every buttery bite.

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