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Pistachio Baileys Shortbread With A Chocolate Baileys Glaze
5 from 39 votes

Pistachio Baileys Shortbread With A Chocolate Baileys Glaze

Pistachio Baileys Shortbread combines a soft, buttery dough infused with orange juice and Baileys Irish Cream, studded with chopped pistachios and spices, baked into tender, lightly golden cookies. The shortbread is topped with a chocolate glaze blended with Baileys for a smooth, boozy finish. This cookie offers a rich, aromatic flavor profile with a crisp yet crumbly texture that highlights the nutty crunch and subtle citrus notes.

Cook Time
12 mins
Total Time
12 mins
Servings: 14 lots
Calories: 322 kcal
Course: Dessert

Ingredients

  • 250 g (8.8oz) unsalted butter softened
  • 100 g (3.5oz) caster sugar
  • orange juice juice of 1/2 orange
  • 4 tbsp baileys
  • 250 g (8.8oz) plain flour
  • 125 g (4.4oz) rice flour
  • 5 tbsp pistachio roughly chopped
  • salt pinch
  • 3/4 tsp mixed spice ground
  • pistachios dust
For the chocolate Baileys glaze:
  • 100 g milk chocolate
  • 1-2 tbsp baileys

Instructions

    Cup of Yum
  1. Add the butter and sugar to a large bowl and cream together using an electric hand mixer till the mixture is light and fluffy. Mix in the orange juice and Baileys. Then add in the flours, chopped pistachios, salt and mixed spice and mix until you get a soft dough. If the dough is a little bit sticky then add in a tbsp or two of flour.
  2. Split the dough into two and shape each one into a disc, wrap in plastic wrap and chill for 1hr minimum.
  3. Preheat oven to fan assisted 150C / 170C / 325F / gas 3.
  4. Take the first disc of dough from the fridge, roll it out on a lightly floured surface till it is about 5mm thick and then cut into your desired shapes (I use a 6cm diameter cutter) and lay on a lined baking sheet. Quickly scoop up the excess of dough re shape roll out and cut again. Repeat with the second disc of dough. You can freeze some of the cut shortbread at this stage.
  5. Bake the shortbread for about 12 mins until they are lightly golden.
  6. Let the shortbread cool on the tray for about 10 mins before transferring it to a cooling rack to cool completely.
  7. Make the glaze by melting the chocolate and mixing in the bailey.
  8. Dip half of each shortbread cookie into the chocolate Baileys mix, let the excess chocolate drip off, sprinkle on some pistachio dust and let the chocolate harden.
  9. Then dig right in.

Nutrition Information

Calories 322kcal (16%) Carbohydrates 34g (11%) Protein 3g (6%) Fat 19g (29%) Saturated Fat 11g (55%) Cholesterol 38mg (13%) Sodium 3mg (0%) Potassium 78mg (2%) Fiber 1g (4%) Sugar 12g (24%) Vitamin A 455IU (9%) Vitamin C 0.2mg (0%) Calcium 12mg (1%) Iron 1.2mg (7%)

Nutrition Facts

Serving: 14 lots

Amount Per Serving

Calories 322

% Daily Value*

Calories 322kcal 16%
Carbohydrates 34g 11%
Protein 3g 6%
Fat 19g 29%
Saturated Fat 11g 55%
Cholesterol 38mg 13%
Sodium 3mg 0%
Potassium 78mg 2%
Fiber 1g 4%
Sugar 12g 24%
Vitamin A 455IU 9%
Vitamin C 0.2mg 0%
Calcium 12mg 1%
Iron 1.2mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.