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Chocolate Pistachio Fingers Recipe
|Butter/Margarine||3⁄4 Cup (12 tbs), softened|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Almond paste||3 Ounce|
|All purpose flour||1 2⁄3 Cup (26.67 tbs)|
|Semi sweet chocolate chips||6 Ounce (1 Cup)|
|Finely chopped natural pistachios||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 4102 Calories from Fat 2230
% Daily Value*
Total Fat 258 g397.4%
Saturated Fat 111 g554.8%
Trans Fat 0 g
Cholesterol 547.9 mg182.6%
Sodium 478.8 mg19.9%
Total Carbohydrates 410 g136.8%
Dietary Fiber 22.1 g88.3%
Sugars 167.9 g
Protein 63 g126.4%
Vitamin A 101.9% Vitamin C 10.1%
Calcium 36.6% Iron 91.4%
*Based on a 2000 Calorie diet
Line cookie sheets with parchment paper or lightly grease and dust with flour.
Cream butter and sugar in large bowl until blended.
Add almond paste and egg yolk; beat until light.
Blend in flour to make a smooth dough.
Turn out onto lightly floured board.
Divide into 8 equal pieces; divide each piece in half.
Roll each half into a 12-inch rope; cut each rope into 2-inch lengths.
Place 2 inches apart on prepared cookie sheets.
Bake 10 to 12 minutes or until edges just begin to brown.
Remove to wire racks to cool.
Melt chocolate chips in small bowl over hot water.
Stir until smooth.
Dip both ends of cookies about 1/2 inch into melted chocolate, then dip the chocolate ends into pistachios.
Place on waxed paper; let stand until chocolate is set.