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Lisa on goodhumblefoodie.com

Shortbread Dubai Chocolate Bites

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Prep Time 40 minutes
Cook Time 5 minutes
Chill time 4 hours
Total Time 4 hours 45 minutes
Course: Dessert
Cuisine: Dessert, middle eastern
Ingredients Equipment Method

Ingredients
  

  • 12 oz pistachio shelled, roasted and salted
  • 4 oz phyllo or kataifi shredded
  • 56 g butter 1/2 stick, unsalted
  • 75 g brown sugar
  • 6 oz dark chocolate wafers 74% cocoa
  • 4 oz white chocolate wafers
  • sea or Malden (flaky) salt for garnish
cookie crust
  • 1 medium egg
  • 113 g butter soften
  • 120 g white sugar
  • 1 1/2 tsp vanilla paste or extract
  • 150 g AP flour
  • 1 tsp baking soda
  • 1/2 tsp sea salt

Equipment

  • Food processor
  • brownie pan 8x8
  • parchment paper
  • Large bowl
  • Electric whisk
  • Rubber Spatula
  • Frying Pan
  • off-set spatula
  • sifter
  • 2 small bowls
  • 2 small stirring utensils

Method
 

cookie crust
  1. To make cookie crust, cream butter and sugar in a large bowl. Add vanilla and egg. Cream more before sifting in dry ingredients. Chill 30 minutes.
  2. Preheat oven to 350 F. Line brownie pan with parchment paper and layer 1/2 cookie dough. Freeze the other half. Layer with off set spatula and bake for 5-8 minutes. Should be a thin layer (1/2 cm).
pistachio butter
  1. Process pistachios in food processor for 20-30 minutes until pasty consistency.
  2. pistachio filling
  3. In a pan, toast phyllo dough in butter until golden brown and delicious. Add brown sugar. Turn off the heat and mix in pistachio butter. Layer everything on top of cookie dough once a little cool.
chocolate top
  1. In two small bowls, separate dark and white chocolate. Add a knob of butter and microwave 30 second increments (maybe no more than twice). Pour on top of pistachio filling, smoothing out with off set spatula. Top with sea or Malden (flaky) salt. Chill for at least 4 hours before cutting pieces up and serving.