Pistachio Dipped Cookies

Yield: 3 to 4 Dozen

For the Pistachio Dipped Cookies:

Ingredients Preparation
  • 1/4 c
    sugar
  • 1/2 c
    Pistachio Brittle Crunch
  • 6ounce
    softened butter
  • 1/4teaspoon(s)
    salt
  • 1/2teaspoon(s)
    vanilla extract
  • 1,5
    whole eggs
  • 1 T
    milk
  • 3 c
    sifted flour
  • 5ounce
    Van Leer Ivory white chocolate
  1. Cream the sugar, American Almond® pistachio nut paste, butter, and salt in the bowl of a mixer fitted with the paddle attachment. Beat in the vanilla or almond extract, eggs, and milk until fluffy. Scrape the bowl. Add the flour and beat until well mixed.
  2. Divide the dough into 4 pieces. Roll each into a log approximately 1 1/2″ in diameter. Chill the logs of dough until firm.
  3. When ready to bake, preheat the oven to 375ºF. Line 4 baking sheets with parchment paper.
  4. Cut each log of dough into 1/4″ to 1/3″ thick slices. Place them on the prepared baking sheets spaced about 1 inch apart. Bake in the preheated oven for 8 to 10 minutes until the dough is set and lightly browned.
  5. As soon as the cookies are removed from the oven, dip them in the white chocolate and top with American Almond® brittle crunch. Let the cookies cool completely at room temperature. Do not pack them until the chocolate has set.
  6. Well sealed, these cookies will keep for 1 week in a cool place.

We formulate some of our recipes by weight hence the unusual measurement of 1 1/2 eggs. In order to measure 1 1/2 eggs, beat one egg until it is smooth. Then use only half of that amount plus one whole egg. Do not worry if you use a little bit more or less. Your dough will simply be a touch drier or softer.

Variation

For a more polished look, dip the edges of the cookies in finely chopped pistachios or pistachio flour.

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Maureen Shanahan
  • Artisans & Chefs
1-312-496-7346

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