Serious Eats: Recipes
Pistachio Millionaire's Shortbread with Coriander Butterscotch
Millionaire's shortbread is one of those "I can't believe we ate the whole thing" desserts. It's not to be taken lightly. But if you have the power to resist inhaling a batch of warm, gooey, caramel- and chocolate-slathered butter cookies, you're a stronger soul than I. This version incorporates ground pistachios and lemon zest into the cookie dough for a rich and nutty shortbread base.
Though millionaire's shortbread is traditionally made with a stiff caramel sauce, I opted instead for a butterscotch to show off coriander's many virtues. Its spicy citrus notes play well off the considerable butter and whiskey in this recipe, and also makes the shortbread a little lighter. Frankly, I could eat this sauce on anything.
You can serve this dessert in a couple ways. My favorite is to plate big slabs of warm-from-the-oven shortbread, then spoon on the toasty butterscotch and add a drizzle of melted chocolate. It should be eaten with a fork, ideally with tea. But you can also make bar cookies: let the shortbread cool completely, then spread on the butterscotch and pop it in the fridge till it's cooled into a semi-hard candy. Spread on the chocolate, chill again, and cut into squares (which freeze beautifully).