These Dark Chocolate Pistachio Slices are simple to make, since they need just six ingredients total, and the finished product is in the form of baked cookies.
Pistachios are embedded into these buttery shortbread biscuits, which are then covered in a layer of bittersweet chocolate.
So delicious when paired with a hot beverage like coffee or tea.
Just a few really basic ingredients that you very certainly already have in your home.
You'll need the following ingredients to prepare this recipe for cookies: Pistachios: for the next half an hour, we are going to let the pistachios sit in the water.
This makes it simple for you to cut the dough into squares before you bake it.
However, unsalted butter may be substituted for salted butter in a hurry.
Before you begin baking, check that the butter has reached room temperature.
Granulated sugar: if you want to use brown sugar, you may select either light brown sugar or dark brown sugar.
Eggs: that have been brought to room temperature Flour for general purposes and chocolate Are you serious? That's all there is to it! There are just six components needed to produce this spectacular dish.
The chocolate and the pistachios are without a doubt the most expensive components on the list, but in my opinion, they are investments that are well worth making.
Pistachios may be found in the nut department of Trader Joe's, which you should visit if you live in the area.
To save you time while shopping on internet stores, I recommend purchasing your pistachios in their shells.
And naturally, I recommend choosing dark chocolate of superior quality, such as one that has been mixed with hazelnut butter that you've created for yourself.
Put the pistachios in a small dish, cover them with water, and leave the bowl away for at least half an hour.
After thoroughly draining the pistachios, spread them out on a paper towel so that they may dry in the air while you construct the cookie dough.
Combine the butter and sugar in the bowl of a stand mixer that is equipped with the paddle attachment, or in a large bowl using a handheld electric mixer, and beat the mixture on medium-high speed until it is light in color and fluffy.
After adding the egg, continue beating until it is well incorporated.
After adding the flour and pistachios, continue beating until everything is incorporated.
Your dough ought to be on the firm side.
A tidy work area should have two tablespoons of flour sprinkled over it.
The cookie dough should be placed on the surface and kneaded for a minute and a half.
After dividing the dough in half, flatten out each half of the cookie dough into a log with a diameter of about 2 inches.
Refrigerate the logs for a period of at least two hours after having each one securely wrapped in plastic wrap (or up to 5 days).
As soon as you are ready to bake, turn the oven temperature up to 350 degrees (F).
Prepare a Silpat baking mat or parchment paper to cover the surface of a large baking sheet.
Take the dough out of the refrigerator and set it on a cutting board right away.
Cut the logs of cookie dough with a sharp knife into rounds about 14 inches in diameter.
Place the cookies with a half-inch of space between them on the baking sheet that has been prepared, and bake them for 10 to 12 minutes, or until they are just beginning to turn brown.
Take the pan out of the oven and set it on a rack designed for cooling.
Wait at least 15 minutes for it to cool off before removing it.
While you wait for it, you may prepare the chocolate coating.
To melt the chocolate that has been chopped, you may use a microwave or a double boiler.
Put the chocolate that has been chopped into a basin that can withstand heat and medium if you are going to melt it in the microwave.
Melt the chocolate in the microwave at a low power setting in increments of 15 seconds, stirring after each interval, until the chocolate is fully melted and smooth.
After dipping each cookie just halfway into the chocolate, place them back on the baking sheet that has been lined.
If you choose, you may also sprinkle some sea salt on top, or add some more chopped pistachios.
Before serving, make sure the chocolate has had time to set.
Put the baking sheet into the refrigerator if you want this process to go more quickly.
Once everything is in place, serve and enjoy! These are wonderfully paired with either tea or coffee.
Pistachio slice cookies
Pistachio butter cookies may be made quickly and easily by slicing a log and baking it.
You may save the dough and bake cookies anytime you choose by storing them in the fridge or freezer.
Prepared with a food processor.
These pistachio biscuits are hard like shortbread and have a buttery flavor without being too sweet.
They have an extra splash of color from the chopped pistachios that line the outside.
The bite-sized cookies are delightful to snack on alone or in bulk.
Each cookie is roughly the size of a quarter.
Flour, powdered sugar, butter, and egg yolk make up the cookie dough, which is processed in a food processor.
Blend the ingredients until they begin to clump, then dump them out onto the counter and roll them into a ball.
After that, it may be rolled into logs.
Put the logs in the refrigerator for a night so they may harden before you try to cut them.
You may also safely store them in the fridge for a few days, or in the freezer for a few months.
You may just slice and bake the dough whenever you need some cookies.
Following these steps, you can bake about a hundred cookies about the size of a quarter.
An additional five dozen cookies may be made by rolling the logs slightly bigger.
Small batches of these cookies in cellophane bags would make a great party favor or present.
Don't be alarmed if visitors eat the cookies by the handful when you serve them on plates or on a cake stand.
About three-quarters of a cup (90 grams) of raw, unshelled pistachio nuts
2 cups of all-purpose flour (about 280 grams)
Powdered sugar, to taste, about two-thirds of a cup's worth (85 grams)
A Pinch of Salt
1 3/4 sticks (198 grams) of unsalted butter, room temperature
1.5 medium-sized whites
Extraction of Vanilla, One Teaspoonful
Put the pistachios through a food processor or knife to get them finely chopped.
Get a food processor and fill it with pistachios.
Pulse until the nuts are finely chopped, but stop short of becoming a powder or nut butter.
Put the mixture on a baking sheet with a lip and put it aside.
Roll out the cookie dough: Put the flour into the food processor after measuring it by scooping it up in the measuring cup and running the dull edge of a butter knife over the top.
Use the same method to gauge the sugar.
(Or use a scale to measure) Sprinkle the salt over the mixture.
Combine the dry ingredients by pulsing a few times.
Shred the butter and dot it around the top of the dry ingredients.
Simply pulse until the ingredients resemble bread crumbs.
In a small bowl, combine the egg yolk and vanilla extract by whisking together with a fork; then transfer the mixture to a food processor, being sure to scrape the bowl with a rubber spatula to include all of the yolks.
Repeat with another 15 or more long pulses, stopping when the dough comes together in big, wet clumps.
Form logs from the dough: You may use your hands to create a ball by turning the dough out onto the counter and then pressing it together.
You may give the dough a quick one or two-time whacks against the counter to help it hold together and smooth it, but too much kneading will ruin the texture.
The dough should have the consistency of hard play-dough and be smooth and pliable.
If you don't have a bench scraper, you may use a knife to divide the dough in two.
Roll each piece under your hands until smooth, then shape it into a log that is 13 to 14 inches in length and 3/4 inches in width.
Split the logs in half lengthwise to form 4 shorter pieces.
Cover the logs with nuts and roll them: Roll the logs in the chopped nuts, one at a time.
Roll the logs in the pistachios and gently press them into the dough.
Bring the logs down to temperature: The logs should be wrapped in plastic wrap and chilled for at least an hour to become solid.
Additionally, logs may be stored for up to three months or refrigerated for up to three days.
Slice the cookies and put them in the oven: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
Using parchment paper, line two baking pans.
Slice the cold logs into 1/4-inch thick pieces using a small, sharp knife.
Any loose nuts may be pressed back into the dough.
Spread the cookies out on the baking sheet so there's at least an inch between each one.
Put the cookies in the oven for 12 to 15 minutes, or until the nuts start to brown.
It's important to have a firm cookie texture, but not a golden color, during baking.
Carry the cookies on parchment paper to cooling racks.
Pistachio Cookies
These Italian Pistachio Cookies are the best you've ever had and they couldn't be easier to make! These cookies are ready in less than half an hour and have a center that is slightly fudgy and soft while having pistachios that are slightly crunchy on the outside.
Prepare the oven to 165 degrees Celsius (about 325 degrees Fahrenheit).
Spread parchment paper across the bottom of a baking sheet.
Put the first portion of the pistachios, almonds, and sugar into a food processor and pulse until combined.
Proceed with the processing until the nuts are powdered (with no large chunks left).
Place the sugar and ground nuts in a bowl that has been thoroughly cleaned and dried.
In a bowl, combine the ground nuts, sugar, and the measured egg whites.
Use a wooden spoon to combine the ingredients until you have a ball of dough that is slightly tacky to the touch.
You are going to need to mix the ingredients very well to get the dough to come together.
If more egg whites are required, add them (1 tsp at a time).
Prepare a separate bowl and set aside the extra 75 grams of pistachios by chopping them into larger, more uneven pieces.
Cookies in a round shape: Using a cookie scoop or your hands that have been moistened, portion out the cookie dough to make cookies with a diameter of approximately 1 inch, and then roll each cookie in the coarsely chopped pistachio nuts.
Place these cookies on a cookie baking tray that has been prepared for them and slightly flatten them.
Cookies in the shape of crescents can be made by first portioning out the cookie dough into circles measuring approximately 1.5 inches in diameter using either a cookie scoop or wet hands.
First, shape the ball of dough into a thin cylinder, and then roll it out and shape it once more into a crescent.
Run the top of the cookie through the pistachio nuts that have been roughly chopped.
Place these cookies, nut side up, on a cookie baking tray that has been prepared in advance.
Bake them in an oven that has been preheated for about ten to twelve minutes, or until they begin to turn golden brown around the edges.
Take them out of the oven and allow them to cool down to room temperature.
Because the cookies become delicate when warm, they must be allowed to cool down before being moved.
Sprinkle some icing sugar or confectioner's sugar over each of them (optional).
This recipe yields between 23 and 26 cookies, and if you store them in an airtight container, they will stay fresh for several days.