Baklava Shortbread

Baklava Shortbread

Photo by Romulo Yanes

Inspired by the traditional honey-laden dessert, this nutty, cinnamon-y cookie melts in your mouth.
Prep 20 m
Bake 15 m
Chill 2 hours or overnight



  1. 1 of 4 In small bowl, whisk together flour, 2 tbsp of the pistachios, salt and cinnamon. In medium bowl, beat butter until creamy, 1 minute. Beat in sugar and 3 tbsp honey until fluffy, 2 minutes. Beat in egg yolks. Stir in flour mixture until dough comes together. Divide into quarters on a lightly floured surface.
  2. 2 of 4 With your hands, roll each quarter of dough into 6-inch log, 1 inch thick. Whisk remaining 1 tbsp honey with 2 tsp water. On cutting board, spread remaining pistachios in rectangle, about 7 x 5 inches. Brush logs with honey-water mixture and then roll in pistachios to evenly coat edge. Wrap each log in plastic; refrigerate 2 hours or overnight.
  3. 3 of 4 Heat oven to 325 degrees . Unwrap logs. Cut each in 16 slices, about 1/4 inch thick. Transfer to 2 large ungreased baking sheets.
  4. 4 of 4 Bake for 15 minutes or until just golden around edges. Remove cookies to wire rack; cool completely. Store in airtight container up to 2 weeks. Makes 64 cookies.
Nutrition Information for Baklava Shortbread
Servings Per Recipe:
Per Serving: 23 mg sodium, 1 g pro., 2 g sugar, 0 g fiber, 5 g carb., 1 g sat. fat, 3 g Fat, total, 47 kcal cal.