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Pistachio cookies with dark chocolate: We're happy Antelo shared the family recipe with us. You'll enjoy the rich taste of pistachios, the sweet/salty balance and the indulgent dip in dark chocolate. |
1/2 teaspoon almond extract
1 teaspoon water
Granulated sugar, for rolling
4 ounces dark chocolate
1 teaspoon vegetable oil
1. Heat oven to 300 degrees. Toast pistachios in the oven on a baking sheet until fragrant, 6-7 minutes. Allow to cool. Process nuts (in a food processor) until finely ground but not yet a paste.
2. Use an electric mixer at high speed to beat the butter with the confectioners' sugar and salt. Beat until light and fluffy. Lower the speed; gradually add flour until just blended. Do not overbeat. Add vanilla, almond extract and water. Gently mix in pistachios. Form into a ball.
3. Roll tablespoons of dough into balls. Pour about 1/2 cup granulated sugar into a shallow dish; roll and coat the balls in the sugar. Place the balls about 2 inches apart on greased or parchment-lined cookie sheets. Press down lightly on each cookie with the bottom of a glass to flatten slightly.
4. Bake on the top and middle shelves of the oven, about 20 minutes. Switch the sheets around; bake until cookies are slightly browned, 20 minutes. Cool cookies on baking sheet, 10 minutes.
5. Meanwhile, in a double-boiler, gently melt chocolate with the oil. (The chocolate also can be melted in a bowl in the microwave.) Dip cookies in chocolate; transfer to wire rack to cool. Transfer to wax paper; refrigerate to cool completely and set the chocolate.
Nutrition information:
Per serving: 204 calories, 14 g fat, 6 g saturated fat, 21 mg cholesterol, 16 g carbohydrates, 3 g protein, 50 mg sodium, 2 g fiber.
— Joe Gray, Tribune Newspapers
1 teaspoon water
Granulated sugar, for rolling
4 ounces dark chocolate
1 teaspoon vegetable oil
1. Heat oven to 300 degrees. Toast pistachios in the oven on a baking sheet until fragrant, 6-7 minutes. Allow to cool. Process nuts (in a food processor) until finely ground but not yet a paste.
2. Use an electric mixer at high speed to beat the butter with the confectioners' sugar and salt. Beat until light and fluffy. Lower the speed; gradually add flour until just blended. Do not overbeat. Add vanilla, almond extract and water. Gently mix in pistachios. Form into a ball.
3. Roll tablespoons of dough into balls. Pour about 1/2 cup granulated sugar into a shallow dish; roll and coat the balls in the sugar. Place the balls about 2 inches apart on greased or parchment-lined cookie sheets. Press down lightly on each cookie with the bottom of a glass to flatten slightly.
4. Bake on the top and middle shelves of the oven, about 20 minutes. Switch the sheets around; bake until cookies are slightly browned, 20 minutes. Cool cookies on baking sheet, 10 minutes.
5. Meanwhile, in a double-boiler, gently melt chocolate with the oil. (The chocolate also can be melted in a bowl in the microwave.) Dip cookies in chocolate; transfer to wire rack to cool. Transfer to wax paper; refrigerate to cool completely and set the chocolate.
Nutrition information:
Per serving: 204 calories, 14 g fat, 6 g saturated fat, 21 mg cholesterol, 16 g carbohydrates, 3 g protein, 50 mg sodium, 2 g fiber.
— Joe Gray, Tribune Newspapers
