Chocolate Pistachio Fingers
¾ cup unsalted butter, room temperature
? cup sugar
3 ounces (about ? cup) almond paste
1 egg yolk
1 ? cups all-purpose flour
1 cup (6 ounces) semisweet chocolate chips
½ cup finely chopped natural pistachios
Preheat oven to 350 degrees. Line cookie sheets with parchment paper or lightly grease.
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 (if dough is too soft to handle, cover and refrigerate until firm). Turn out onto lightly floured board. Pull off 1- to 2-teaspoon pieces and roll into a finger shape. 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 chips in small bowl over hot water. Stir until smooth. Dip both ends of cookies about ½ inch into melted chocolate, then dip the chocolate ends into pistachios. Place on waxed paper and let stand until chocolate is set.
Freezeworthy: Yes, but cool completely first.
Makes 2 to 3 dozen.
Submitted by Gail Sloan, Tampa