Author Notes: These cookies are based on a recipe that originally appeared in Bon Appetit, for hazelnut shortbread. The first time I made them, I used hazelnuts in the cookie dough but coated them in pistachios because the green color looked nice against the dark chocolate. When I made them again, I used coarsely-chopped pistachios in the dough as well, and I just loved the outcome. either way, I prefer bittersweet chocolate to the milk chocolate called for in the original recipe. - Rivka
Serves 1.5 dozen cookies
- 1 cup flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) butter
- 1/3 cup sugar
- 1/2 plus 1/3 cup raw unsalted pistachios, coarsely chopped, divided
- 1 teaspoon vanilla extract
- 4 ounces high-quality bittersweet chocolate, chopped
- Position a rack in center of the oven and preheat to 325°F. Line a large baking sheet with parchment paper.
- Whisk flour, baking powder, and salt in medium bowl and set aside. In a large bowl using an hand mixer or in a stand mixer fitted with the paddle attachment, beat butter and sugar until smooth. Add 1/2 cup pistachios and vanilla. Beat in flour mixture until just combined.
- Shape tablespoonfuls of dough into logs about 3 inches long. Place on baking sheet, leaving about 1 inch of room between each cookie. Bake until golden brown around edges, 18-20 minutes. Cool completely.
- Put chopped chocolate in a double boiler set over barely-simmering water. Stir chocolate until melted and smooth, about 5 minutes. Remove from heat. Place remaining 1/3 cup pistachios in a small shallow bowl. Dip one end of each cookie in the melted chocolate about 1-1 1/2 inches deep. Let excess chocolate drip back into bowl, then roll chocolate-coated end in chopped pistachios. Repeat with the rest of the cookies. Let stand until chocolate has hardened, at least one hour. Cookies will keep in airtight container up to 1 week.