Chocolate Dipped Pistachio Crescents Recipes

CHOCOLATE-DIPPED PISTACHIO CRESCENTS

Steps:

• 1. Preheat the oven to 350°F (180°C). Line 2 cookie sheets with baker's parchment paper. 2. In a large bowl with an electric mixer, beat together the butter and icing sugar until creamy. Add the flour and the salt in 2 or 3 portions, beating well after each addition until incorporated. Add 1 cup (250 mL) of the chopped pistachios, mixing just until combined into a uniform dough. (Reserve the remaining chopped pistachios for later.) 3. Working with about 1 tbsp (15 mL) of dough at a time, roll the dough between your hands into a 3½ in (8 cm) rope, then bend into a crescent shape and place on the prepared cookie sheet, leaving about 1 in (2 cm) between cookies. Place in the oven and bake for 10 to 12 minutes or until just slightly browned on the bottom (the tops should remain light). Cool on the cookie sheet for about 5 minutes, then remove to a rack to cool completely. Repeat with the remaining dough. 4. When cookies are cool, place the chocolate and the vege-table shortening in a small microwaveable bowl. Microwave in 30-second bursts until the chocolate is smooth and melted (stir after each 30-second zap). Working carefully so these fragile cookies stay intact, dip ends of each crescent in the melted chocolate and place on a waxed-paper-lined tray. (For a tidier appearance, you may want to scrape the excess chocolate off the bottom before setting each cookie on the tray.) Sprinkle with the remaining chopped pistachios while the chocolate is still soft. Let cool until the chocolate has hardened before removing from the tray and storing in a covered container.

CHOCOLATE-PISTACHIO COOKIES

Steps:

• Make filling: Bring 1/4 cup sugar and 1/4 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, about 2 minutes. 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, about 3 minutes. Reduce speed to medium; drizzle in melted chocolate. Refrigerate until firm, about 45 minutes.
• Make 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 (about 1/4 inch) 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 until firm and golden around edges, about 10 minutes. 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 to 1 1/2 teaspoons chocolate filling on bottom of half of the cookies. Sandwich with remaining cookies. Freeze 1 hour.
• Make 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.