Name: Chocolate Pistachio Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 2 h 10 min
Yield: 15
Cuisine: American
Ingredients: ½ cup sugar; 2 large egg yolks; 3 oz semisweet chocolate; 4 oz salted pistachios; 1 large egg white; 1 tsp pure vanilla extract; pinch of coarse salt; 6 oz bittersweet chocolate; 1 tbsp vegetable shortening; unsalted shelled pistachios

Photos of Chocolate Pistachio Cookies Recipe

How To Make Chocolate Pistachio Cookies

Deliciously nutty pistachio cookies are made more indulgent with a rich and bittersweet chocolate coating in this exciting recipe.

Preparation: 15 minutes

Cooking: 10 minutes

Chill and Freeze Time: 1 hour 45 minutes

Total: 2 hours 10 minutes

Serves:

Ingredients

½cupsugar
2large egg yolks
3ozsemisweet chocolate
4ozsalted pistachios,shelled
1large egg white
1tsppure vanilla extract
pinch of coarse salt
6ozbittersweet chocolate
1tbspvegetable shortening
unsalted shelled pistachios,slivered, optional

Instructions

Filling:

Bring ¼ cup sugar and ¼ cup water to a simmer in a small saucepan over medium heat, stirring until sugar has dissolved; set aside.
Put egg yolks in the heatproof bowl of an electric mixer set over a pan of simmering water. Whisk by hand until yolks are warm to the touch. Fit mixer with the whisk attachment. Mix yolks on medium speed; pour in sugar syrup.
Raise speed to high; mix until mixture is cool and fluffy. Reduce speed to medium; drizzle in melted chocolate.
Refrigerate for about 45 minutes, until firm.

Cookies:

Put pistachio paste and rest of sugar in the clean bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth. Mix in the egg white, vanilla, and salt.
Preheat oven to 350 degrees. Transfer dough to a pastry bag fitted with a small plain round tip (such as Ateco #10). Pipe 1-inch rounds onto a baking sheet lined with parchment paper, spacing about 1 inch apart.
Bake cookies for about 10 minutes, until firm and golden around edges. Transfer on parchment to a wire rack, and let cool completely.
Place cookies, bottom sides up, on a wire rack set over a baking sheet. Spread 1 teaspoons chocolate filling on bottom of half of the cookies. Sandwich with remaining cookies. Freeze 1 hour.

Glaze:

Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally. Remove from heat. Add shortening; stir until combined. Let cool, stirring, until mixture is lukewarm.
Using a chocolate fork or regular fork, hold 1 cookie at a time above bowl of chocolate glaze. Spoon glaze over cookie, letting excess drip back into bowl. Transfer to a wire rack set over a baking sheet.
Garnish with slivered pistachios. Refrigerate until set, 5 minutes. Cookies can be refrigerated in single layers in airtight containers up to 3 days.

Nutrition

Calories: 166.73kcal
Fat: 9.99g
Saturated Fat: 3.87g
Trans Fat: 0.11g
Monounsaturated Fat: 4.11g
Polyunsaturated Fat: 1.54g
Carbohydrates: 19.75g
Fiber: 1.78g
Sugar: 16.57g
Protein: 2.85g
Cholesterol: 24.59mg
Sodium: 85.66mg
Calcium: 16.61mg
Potassium: 146.19mg
Iron: 0.90mg
Vitamin A: 10.22µg
Vitamin C: 0.42mg

Want to share your experience making these delectable Chocolate Pistachio Cookies or have any tips to perfect the recipe? Join the discussion in the Baking and Desserts forum and let's talk about these irresistible treats!