Butter	g
Granulated Sugar	g
Brown Sugar	g
Vanilla Extract	tsp
Kosher Salt	tsp
All-Purpose Flour	g
Pistachios	g
Dark Chocolate	g
Sea Salt

1. Preheat the oven to 165 °C
2. Prepare two cake pans (we used 26 cm) with baking paper (do not cut the sides. This helps to easily lift the shortbread out after baking).
3. Mix the butter on high speed until completely smooth, about 1 minute. Add the granulated sugar and brown sugar and beat together until smooth and creamy, about 1 minute.
4. Then add the vanilla, salt, and flour and mix on low speed, gradually increasing to high speed as the mixture combines. Add 75g of the finely chopped pistachios, reserving the rest for sprinkling on top of the chocolate. Dough should be very crumbly.
5. Press half of the dough into each of the prepared cake pans.
6. Bake the shortbread for 30 minutes or until lightly browned on top and around the edges.
7. Remove from the oven and allow to cool for 10 minutes.
8. Carefully remove the shortbread from the pans by picking it up with the baking paper on the sides.
9. While still warm, cut each into 12 wedges. Allow to cool completely before dipping into chocolate.
10. In the meantime, melt the chocolate. Dip the shortbread ends into chocolate and sprinkle with remaining chopped pistachios and sea salt. Cool it down completely before serving.

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