Pistachio Chocolate Dipped (Print Version)

# Ingredients:

→ Base Layer

01 - 250g (2 cups) all-purpose flour

02 - 227g (2 sticks) salted butter, softened

03 - 120g (1 cup) pistachios, unshelled

04 - 100g (½ cup) granulated sugar

→ Topping

05 - 113g (4 oz) dark chocolate, melted

# Instructions:

01 - Take the room-temp butter and beat it till smooth. Blend in the sugar lightly without making it fluffy. Slowly add the flour to get a clumpy breadcrumb texture.

02 - Chop the pistachios roughly. Mix ⅓ of the nuts into the dough, keeping the other ⅔ aside. Work the dough gently by hand to combine.

03 - Roll the dough into a thick log, roughly the size of a roll of kitchen towels. Cover it snugly with plastic wrap, close the edges, and smooth it out. Let it chill for an hour until firm.

04 - Turn the oven on to 340°F/170°C to preheat. Slice the dough into rounds about half an inch thick. Lay them spaced out on baking paper on a cookie tray. Bake for about 12-18 minutes until the edges are just golden. Cool for 10 minutes before moving to a rack.

05 - Melt the chocolate in the microwave, stirring every 30 seconds. Dip half of each cookie into the chocolate. Place them on baking paper and sprinkle the reserved pistachios. If you like, a little sea salt can be added on top.

# Notes:

01 - Prepare the dough days ahead of time—it keeps for 3 days in the fridge.

02 - Use good-quality chocolate bars instead of chips to get a better melt.

03 - You don't need a thermometer to temper the chocolate in the microwave.

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