Ingredients:
4 cups pre-shelled pistachios
(20 oz.)
1 2/3 cups confectioners sugar
1 large egg (whole)
2 large egg yolks
1 tablespoon unsalted butter, melted
1/2 teaspoon vanilla
1/2 teaspoon almond extract
2 cups semisweet chocolate chips
Preparation:
Preheat
oven to 300°F.
Chop
pistachios in a food processor or coffee grinder until finely ground, but do
not to over process into a paste. Set aside 1/4 of the chopped nuts on a plate.
Put
3/4 of the chopped nuts in a large bowl and stir in confectioners sugar. In a
separate bowl, mix whole egg and yolks with a fork and stir into chopped
pistachios, until a dough forms. Dough will be sticky. Add melted butter when
it is warm not hot. Add vanilla and almond extract and knead together.
Form
dough into 1-1/2" balls and flatten with the bottom of a drinking glass.
Bake on an ungreased large baking sheet in middle of oven until crisp and
bottoms are golden, about 20 minutes. Transfer cookies with a metal spatula to
a rack to cool and dust with confectioners sugar while still warm.
When
cookies are cooled, dip one end into melted chocolate and immediately sprinkle
with chopped pistachios. Tap cookie to remove loose nuts and set prepared cookie
on a sheet of wax paper until chocolate has cooled and hardened.
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