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Raspberry Pistachio Shortbread Bars

These Raspberry Pistachio Shortbread Bars combine crumbly shortbread with tart raspberry preserves and crunchy pistachios, creating a deliciously elegant treat.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16 bars
Course: Dessert, Treat
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 cup unsalted butter, softened Make sure the butter is at room temperature.
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour Gradually add into the mixture.
  • 1/4 teaspoon salt
Topping Ingredients
  • 1/2 cup crushed pistachios Can be substituted with almonds or walnuts.
  • 1 cup raspberry preserves Spread evenly over the shortbread base.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Line an 8-inch square baking dish with parchment paper, leaving overhang on the sides.
  3. In a large mixing bowl, cream the softened butter with powdered sugar using a hand mixer until fluffy.
  4. Mix in the vanilla extract until evenly incorporated.
  5. Gradually add the flour and salt, mixing until just combined.
  6. Press about two-thirds of the dough into the lined baking dish for an even layer.
Assembly
  1. Spread the raspberry preserves evenly over the shortbread base.
  2. Crumble the remaining dough over the top along with the crushed pistachios.
Baking
  1. Bake in the preheated oven for 25-30 minutes until slightly golden.
  2. Allow the bars to cool completely in the pan before lifting out using the parchment overhang.
  3. Cut into squares and enjoy.

Notes

Store in an airtight container at room temperature for up to five days. For longer storage, freeze wrapped tightly for up to three months.