Best Chocolate Pistachio Fingers Recipes

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PISTACHIO CREAM CHEESE FINGERS



Pistachio Cream Cheese Fingers image

These are tender and delicately flavored cookies - the light green color and chocolate drizzle make them stand out on a cookie tray. Nice for holidays or bridal showers.

Provided by IRENED

Categories     Desserts     Nut Dessert Recipes     Pistachio Dessert Recipes

Time 1h45m

Yield 100

Number Of Ingredients 11

1 cup butter, softened
1 cup white sugar
1 (8 ounce) package cream cheese, softened
1 egg
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
1 (3 ounce) package instant pistachio pudding mix
1 teaspoon baking powder
½ teaspoon salt
3 (1 ounce) squares semisweet chocolate
1 teaspoon shortening

Steps:

  • In a large bowl, cream together the butter, sugar, and cream cheese until light and fluffy. Beat in the egg and vanilla. Combine the flour, dry pudding mix, baking powder, and salt; stir into the creamed mixture. Cover dough, and refrigerate for at least one hour for easier handling.
  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Shape teaspoonfuls of dough into finger shapes, about 1 1/2 inches long. Place cookies on prepared cookie sheets.
  • Bake for 9 to 12 minutes in the preheated oven, or until set and very lightly browned on bottoms. Cool completely on a wire rack.
  • In small saucepan over low heat, melt together chocolate and shortening, stirring constantly until smooth and well blended. Drizzle a small amount of chocolate over each cookie. Allow the chocolate to set before storing.

Nutrition Facts : Calories 51.5 calories, Carbohydrate 5.6 g, Cholesterol 9.2 mg, Fat 3 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 1.8 g, Sodium 51.1 mg, Sugar 3.1 g

CHOCOLATE PISTACHIO FINGERS



Chocolate Pistachio Fingers image

A VERY RICH cookie... great for Christmas or anytime. It looks hard to make.. but it is SOOOO easy! A little bit pricey to make, with both almond paste and pistachio fingers. But they are very good. If you like marzipan and pistachios these are for you.

Provided by Beth Streeter

Categories     Chocolate

Time 35m

Number Of Ingredients 9

COOKIE INGREDIENTS
3/4 c butter softened
1/3 c sugar
3 oz almond paste
1 egg yolk
1 2/3 c all purpose flour
TOPPING INGREDIENTS
1 c semi sweet chocolate chips
1/2 c coarse chopped pistachios

Steps:

  • 1. Cream butter and sugar in a large bowl until blended.
  • 2. Add almond paste and egg yolk and beat until light and fluffy. (If the almond paste isn't breaking down grab the dough with your hand. The heat of your hand will melt the almond paste sufficiently to be able to incorporate it completely.)
  • 3. Blend in flour a little at a time to make a smooth dough.
  • 4. Refrigerate for at least 2 hours ( or up to 2 weeks)
  • 5. Turn out onto a lightly floured board.
  • 6. Divide into 8 equal pieces. ( easy way to do it. is to divide in half, then divide those again in half until you have 8 equal pieces.)
  • 7. Roll each piece into a 12 inch rope, cut each rope into 2 inch lengths. Place onto parchment covered cookie sheets.
  • 8. You can put these fairly close together. 1/2 an inch apart.
  • 9. Bake 10 to 12 minutes at 350 degree oven until edges are light brown. The top of your cookie will still be white.
  • 10. Cool completely on a wire rack.
  • 11. TOPPING DIRECTIONS
  • 12. Melt chocolate chips either in a double boiler or in the microwave on medium. Stirring every minute or two.
  • 13. Dip both ends in the chocolate and then in the pistachios.
  • 14. Place on wax paper until they cool completely.
  • 15. These can be stored for up to 2 months in a cool dark place.

CHOCOLATE-PISTACHIO BISCOTTI



Chocolate-Pistachio Biscotti image

Chocolate biscotti -- full of pistachios and chocolate chips -- are paired with pistachio ice cream. Softer than traditional biscotti, these are baked for a shorter time.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Number Of Ingredients 10

6 tablespoons unsalted butter, softened, plus more for baking sheet
2 cups all-purpose flour, plus more for baking sheet
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
2 large eggs
1 cup shelled pistachio nuts
1/2 cup chocolate chips
Pistachio ice cream

Steps:

  • Heat oven to 350 degrees. Butter and flour a baking sheet; set aside.
  • In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add eggs; beat until well combined, scraping down sides of bowl if necessary. Add flour mixture, and stir to form a stiff dough. Stir in pistachios and chocolate chips.
  • Transfer dough to prepared baking sheet; form into a slightly flattened log, about 12 by 4 inches. Bake until slightly firm, about 25 minutes. Cool about 5 minutes. Reduce oven to 300 degrees.
  • On a cutting board, using a sharp serrated knife, cut biscotti diagonally into 1-inch-thick slices. Arrange biscotti, cut sides down, on baking sheet, and bake until crisp but still slightly soft in the center, about 8 minutes. Serve with pistachio ice cream.

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