Home / Christmas Recipes / Pecan and Pistachio Chocolate Chip Fingers

Pecan and Pistachio Chocolate Chip Fingers

¾ cup unsalted butter (1½ sticks), softened at room temperature
1/3 cup sugar
1/3 cup almond paste
1 egg yolk
1 2/3 cups flour
1 cup semi-sweet chocolate chips
½ cup natural pistachios (or pecans), finely chopped
Preheat the oven to 350 degrees.
In a mixer or large bowl, combine ¾ cup room temperature butter with 1/3 cup sugar. Cream or mix
together until light and fluffy. Add 1/3 cup almond paste. Separate 1 egg and add the yolk only. Mix until
well combined.
With the mixer on low, add 1 2/3 cups flour and blend until combined, soft, and smooth. Turn the dough
out onto a piece of waxed paper or plastic wrap, form it into a ball, and refrigerate for 20 minutes.
After the dough has chilled, pull off a small piece (about 2 teaspoons) and form it into a finger shape.
Since the dough is soft, you really mold it into shape rather than roll. Place the dough fingers on a
parchment lined baking sheet 2 inches apart.
Bake 10 -12 minutes (but not longer than 14), one sheet at a time, until the edges are just beginning to
turn golden brown. Cool the cookies completely on a wire rack.
When the cookies are cool, melt 1 cup of semi-sweet chocolate chips over a double boiler. Finely chop
½ cup of shelled pistachios (or pecans). Dip one end of each cookie in chocolate and then in the nuts.
Place the cookies on a wax paper lined tray to harden. Placing the finished cookies in the refrigerator
will help speed the hardening process

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  1. social exposure

    Hi there, I found your blog by way of Google while searching for a related matter, your website got here up, it looks great. I have bookmarked to my favourites|added to my bookmarks.

  2. these cookies sound great! love the baklava filling in them! very creative!

  3. Penny Wantuck Eisenberg

    Thanks Peggy!! They lend themselves to creativity. I was thinking that next time I might crush up some buttercrunch candy and try them in here, too.

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