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Flaky, buttery shortbread with a twist.
Preheat oven to 450ºF. Place oats in food processor and pulse until they become a fine powder, about 5 pulses. Set aside.
Place 3/4 cup of pistachios into food processor and pulse until they become almost powdery as well. Set aside in a small bowl. Repeat with last remaining 1/4 cup but only pulse until they are small pieces. These will be the used as the pistachio coating on top of the chocolate ganache.
In a stand mixer, place all dry ingredients, including the 3/4 cup fine ground pistachios. Turn mixer on low to combine. Add in butter and mix on low until dough forms and pulls away from the sides of the bowl, about 5 minutes.
Line a baking sheet with parchment paper. Place a closed springform pan on top. Spread dough into springform pan, evenly. Unlock spring form pan but leave it in place on baking sheet. This will ensure the dough doesn’t spread too far.
Using a round cookie cutter, remove a circle of the center of the shortbread dough. Set disk of dough outside the spring form pan and bake as directed.
Bake shortbread for 5 minutes at 450ºF. Reduce temperature to 250ºF and continue to bake for an additional 10-15 minutes until golden brown. Remove baking sheet from oven and remove springform pan from baking sheet. Using a sharp knife, score the shortbread into 16 wedges. Place baking sheet with shortbread back into the oven. Turn OFF the oven, leaving shortbread in there to cool. Make sure the oven is propped slightly open to allow to cool, about 1 hour.
Place shortbread on cooling rack after one hour and allow to finish cooling to room temperature. Break shortbread along the scored lines you created previously.
To make ganache, create a mock double-boiler with a small saucepan and heat-resistant bowl. Place about 1 cup of water into the saucepan and cover with bowl. Heat water until it is just simmering. Add chocolate, heavy cream and butter to the bowl, and stir to combine as the chocolate and butter melt. Once the chocolate has just melted, remove immediately from the heat. Dip each wedge of the shortbread into the chocolate and sprinkle remaining roughly chopped pistachios on top. Set on a baking sheet lined with parchment paper to cool and harden. Repeat with remaining shortbread.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!