Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
In a mixing bowl, cream together the softened butter and icing sugar until light and fluffy, about 3–4 minutes.
In a separate bowl, whisk together the flour, ground pistachios, cocoa powder, and sea salt.
Gradually add the dry mixture to the butter mixture, stirring until just combined. Add the vanilla extract and mix until the dough is fudgy and smooth.
Transfer the dough to the prepared baking tray and press it down evenly. Use a knife to score the surface into 12 pieces.
Bake in the preheated oven for 20–25 minutes or until the edges are lightly golden. The center should remain soft but set.
Let the shortbread cool in the pan for 10 minutes before transferring it to a wire rack. Allow it to rest for an additional 30 minutes.
Once cooled, spread the date caramel evenly over the shortbread and sprinkle with chopped pistachios if desired.
Cut along your scored lines for neat pieces. Serve as a delightful sweet treat!
