Chocolate Dipped Cardamom Shortbread Cookie with Pistachios

by Rebekahcooked up on December 8, 2016

Dipping something in chocolate is almost always a good idea. But first, you have to learn how to work with that chocolate!

Chocolate-Dipped Cardamom Pistachio Shortbread Cookies | PDXfoodlove

Until I made these cookies a week ago, I confess that I had tried (and failed) several time to properly temper chocolate. I’m usually a stickler with the thermometer, but for whatever reason I hadn’t succeeded in the past. (I can’t make fudge, either – I bet these are related. Though I have made plenty of other candies just fine).

Chocolate-Dipped Cardamom Pistachio Shortbread Cookies | PDXfoodlove

Anyway, this time I used the clear and concise instructions from the Theo Chocolate Cookbook (unsponsored recommendation: buy it!). Because I was actually able to pull it off this time! Woohoo!

Chocolate-Dipped Cardamom Pistachio Shortbread Cookies | PDXfoodlove

I am super proud of the way these cookies turned out. There’s a nice but not overwhelming hint of cardamom in the cookies themselves, and the chocolate and pistachios on the top give it a nice crunch. And like I said, chocolate improves just about everything.

Matcha Chocolate Candy Bark

Matcha Chocolate Candy Bark


  • 1 bag best quality dark chocolate chips (I recommend Ghirardelli)
  • 3/4 cup best quality white chocolate chips (once again I recommend Ghirardelli)
  • 1/2 to 1 tsp. matcha powder
  • Small amount of coconut oil
  • Toppings: any seeds, dried fruit, roasted nut pieces, etc. that you like!


  1. Prepare a sheet pan with a sheet of parchment paper.
  2. Use a double-boiler or a heat safe bowl on top of a saucepan with 1 inch of water in it over medium-low heat to melt the dark chocolate. When fully melted, spread a layer about 1/4 inch thick on the parchment paper. It will not fill the pan - you'll be making a freestyle shape 🙂
  3. Working quickly and carefully, clean the bowl/pan and melt the white chocolate chips. If they are not melting as well as the chocolate chips, add a very SMALL amount of coconut oil - maybe 1/8 tsp, and stir in until completely incorporated.
  4. When the white chocolate is fully melted, whisk in the matcha. Carefully drop dollops randomly on the chocolate layer, then use a chopstick to stir the green around until you are happy with the appearance.
  5. Finally, add your toppings. I like to throw the candy in the fridge to speed the set up time. You can use a knife or your hands to snap the bark into pieces when it's completely set up.
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1 Comment

  1. […] Russian Tea Cakes | Lulu the Baker Christmas Panettone Ice Cream Cake | Squirrelly Minds Almond Milk Hot Chocolate | Cakes and Steaks Chocolate Peppermint Crinkle Cookies | Tutti Dolci Chocolate Dipped Cardamom Shortbread Cookies | PDX Food Love […]

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