If you’re one of those people who vacation off to the Abandon Chocolate Camp during the summer, I’ve got news for you: you’re not alone. I’m absolutely in the habit of neglecting chocolate in the summer (and better bakers than I am are too). The bounty of fruit is often too tantalizing for poor chocolate to have an appeal. I made these a while back but there’s no reason they can’t be the poster
child cookie for a return to chocolate in the summer.
Anyway, it’s not like this is a flourless-lava-death-by-chocolate sort of thing. It’s a delicate and dainty (if cookies can be) pistachio shortbread cookie that’s simply dipped in bittersweet chocolate. If you insist, the cookies are fine by themselves without the chocolate dip, or make some absolutely perfect ice cream sandwiches with strawberry ice cream smooshed between two. However, I think the crumbly almond-hinted pistachio shortbread is accented nicely by a dunk in slightly bitter chocolate and a sprinkle of pistachios for even more texture. The striking aesthetic appeal is also a nice bonus.
After all, chocolate is always in season.
Chocolate-Dipped Pistachio Shortbread
adapted from Food52
Makes 1 to 1 1/2 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
1/4 teaspoon almond extract
4 ounces bittersweet chocolate, chopped
Center a rack in the oven and preheat oven 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, cream butter and sugar until smooth. Mix in vanilla and almond extracts and 1/2 cup pistachios. Mix in flour mixture until just combined.
Shape tablespoonfuls of dough into logs about 2 1/2 to 3 inches long and around 1/3 inch thick. Place on baking sheet, leaving at least 1 inch of room between each cookie. Bake until golden brown around edges, 18-20 minutes. Cool completely.
Put chopped chocolate in bowl set over a saucepan of barely-simmering water. Stir chocolate until melted and smooth. 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. Or, use a spoon to spread chocolate on the top of the cookie. Let excess chocolate drip back into bowl, then sprinkle chopped pistachios over the chocolate-dipped half. 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.