Chocolate Pistachio Cookies

"A Martha Stewart Recipe"
 
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photo by a food.com user photo by a food.com user
Ready In:
1hr 30mins
Ingredients:
10
Yields:
15 cookies
Serves:
7
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ingredients

  • 12 cup sugar
  • 2 large egg yolks, lightly beaten
  • 3 ounces semisweet chocolate, melted and cooled
  • 4 ounces salted shelled pistachios, ground to a paste in a food processor (about 1 cup)
  • 1 large egg white
  • 18 teaspoon pure vanilla extract
  • 1 pinch coarse salt
  • 6 ounces bittersweet chocolate, chopped
  • 1 tablespoon vegetable shortening
  • For the garnish

  • slivered unsalted, shelled pistachios (optional)
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directions

  • 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.
  • Cookies can be refrigerated in single layers in airtight containers up to 3 days.

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RECIPE SUBMITTED BY

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