Average Rating: 4.181818TOTAL TIME: Prep: 45 min. + chilling Bake: 10 min./batch + cooling
YIELD: 8 dozen.Ingredients
- 3/4 cup butter, softened
- 1/3 cup sugar
- 1/3 cup almond paste
- 1 large egg yolk
- 1-2/3 cups all-purpose flour
- 1 cup semisweet chocolate chips
- 1/2 cup pistachios, finely chopped and toasted
Instructions
- 1. In a small bowl, cream the butter, sugar and almond paste until light and fluffy. Beat in egg yolk. Gradually add flour and mix well. Shape into a ball, then flatten into a disk. Wrap in plastic and refrigerate for 2 hours or until easy to handle.
- 2. Divide dough into eight equal portions: divide each portion in half. On a lightly floured surface, roll each half into a 12-in. rope; cut each rope into 2-in. lengths. Place 2 in. apart on greased baking sheets. Bake at 350° for 6-8 minutes or until edges are lightly browned. Remove to wire racks to cool completely.
- 3. In a microwave, melt chocolate chips; stir until smooth. Dip ends of each cookie in chocolate, then in pistachios. Let stand on waxed paper until set. Store in an airtight container.
Nutrition Facts
1 each: 39 calories, 3g fat (1g saturated fat), 6mg cholesterol, 13mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 1g protein.
Diabetic Exchanges: 1/2 starch.
