Chocolate-Dipped Pistachio Crescents

2 C flour
1 C unsalted, shelled pistachios, finely ground in a food processor
1/4 tsp salt
3/4 C (1 1/2 sticks), unsalted butter, softened
3/4 C packed light brown sugar
1 egg
8 oz (about 1 1/2 C) semisweet chocolate chips
2 TB milk
1 C unsalted, shelled pistachios, roughly chopped

1. Heat oven to 350. In a bowl, stir together flour, finely ground pistachios and salt. In another bowl, beat butter and sugar for 2 minutes, until fluffy. Beat in egg. Pour in dry mixture and beat until just combined. 

2. Shape tablespoonfuls of dough into 2 1/2 inch logs and bend into crescents. Place on a baking sheet 2 inches apart. Bake at 350 for 14 to 16 minutes, until lightly browned. Remove to a wire rack to cool completely. 

3. Melt chocolate with 2 tablespoons of milk. Dip cooled crescents into chocolate allowing excess to drip off. Sprinkle or dip into chopped pistachios. Place on parchment paper to dry.


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