These Chocolate Dipped Pistachio Wafers are a sophisticated treat perfect for holiday gatherings or elegant afternoon tea. The dough is incredibly tender, thanks to a high butter content, and features the earthy crunch of finely chopped pistachios. Baked until just lightly golden, the thin wafers are crisp yet melt-in-your-mouth. Half-dipping them in semisweet chocolate adds a decadent contrast, while a final roll in more pistachios provides texture and visual appeal. They are surprisingly simple to make but look professionally crafted. Store them in an airtight container to maintain their crispness. These cookies are a guaranteed crowd-pleaser and make a lovely homemade gift for friends and family during the festive season.
Chocolate Dipped Pistachio Wafers
Description
These Chocolate Dipped Pistachio Wafers are a sophisticated treat perfect for holiday gatherings or elegant afternoon tea. The dough is incredibly tender, thanks to a high butter content, and features the earthy crunch of finely chopped pistachios. Baked until just lightly golden, the thin wafers are crisp yet melt-in-your-mouth. Half-dipping them in semisweet chocolate adds a decadent contrast, while a final roll in more pistachios provides texture and visual appeal. They are surprisingly simple to make but look professionally crafted. Store them in an airtight container to maintain their crispness. These cookies are a guaranteed crowd-pleaser and make a lovely homemade gift for friends and family during the festive season.Ingredients
Directions
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Preheat oven to 350&# 194;°F (177ðC).
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In a bowl, cream together the softened unsalted butter and granulated sugar until smooth and creamy.
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Add one egg yolk and a dash of vanilla extract, mixing until fully incorporated.
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Stir in 1 cup of all-purpose flour and the baking powder until the dough comes together.
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Fold in 1/4 cup of finely chopped pistachios by hand.
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Turn the dough out onto plastic wrap and shape into two 6-inch logs.
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Wrap tightly and refrigerate for at least 2 hours, or until firm.
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Slice the chilled logs into 1/4-inch thick rounds.
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Place slices 1 inch apart on ungreased baking sheets, reshaping into rounds if they spread.
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Bake for 10-12 minutes until edges are lightly browned and centers are pale golden.
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Allow cookies to cool completely on a wire rack.
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Melt 4 oz semisweet chocolate with 2 teaspoons vegetable oil in a microwave-safe bowl or double boiler.
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Dip half of each cooled wafer into the chocolate glaze.
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Immediately roll the chocolate-coated edges in the remaining 1/4 cup chopped pistachios.
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Let stand at room temperature for 2 hours, or until the chocolate sets.
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Store in an airtight container for up to 2 days, or freeze for up to 2 weeks.
Nutrition Facts
Servings 48
- Amount Per Serving
- Calories 385.8kcal
- % Daily Value *
- Total Fat 21.2g33%
- Saturated Fat 12.6g63%
- Cholesterol 72.4mg25%
- Sodium 107.0mg5%
- Total Carbohydrate 40.2g14%
- Dietary Fiber 0.0g0%
- Sugars 40.0g
- Protein 8.9g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
