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Recipes
Lucky Pistachio Buttons
32 servings
about 2 hours total (Active 30 minutes)

Ingredients

  • 10 tablespoons unsalted butter
  • ⅓ cup roasted pistachio kernels
  • 1 ½ oz bittersweet (or dark) chocolate bar (about 3 squares)
  • ¾ cup sugar
  • 1 large egg (or ¼ cup egg substitute)
  • ½ teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour (+ additional for dusting)
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon green gel food color
  • Plastic wrap
  • Cooking spray

Steps

    1. Set butter in large bowl to soften. Chop pistachios finely. Place chocolate in microwave-safe bowl and microwave on HIGH in 30-second intervals, stirring between intervals, until melted and smooth.
    2. Add sugar to butter. Beat with electric mixer on MEDIUM until blended, then continue to beat on HIGH 5 minutes. Add egg and extracts and beat until blended.
    3. Combine flour, baking powder, and salt in medium bowl; whisk to blend, then add to butter mixture. Mix 1–2 minutes on LOW until dough forms. Divide dough in half; add pistachios and food color to one-half dough and mix (or knead) until well blended. Add melted chocolate to remaining half dough and mix (or knead) until well blended. Divide pistachio dough and chocolate dough into 2 equal pieces each.
    4. Dust work surface lightly with flour; roll out one-half chocolate dough to 8- x 3-inch rectangle, then roll one-half pistachio dough into 8-inch-long, 1-inch-thick log. Place pistachio log on 1 long end of chocolate dough; roll chocolate dough around pistachio log and pinch seam to seal. Wrap with plastic wrap and chill 1 hour. Repeat with remaining halves chocolate and pistachio doughs.
    5. Preheat oven to 350°F. Coat 2 baking sheets with cooking spray. Unwrap dough and use serrated knife to cut each log into 16 (½-inch-thick) slices. Place cookies on baking sheet 2 inches apart; bake 8–10 minutes until set. Let stand 5 minutes to cool. Serve.
    Chef's Tip: Place chocolate dough rectangles on plastic wrap and use wrap to assist with rolling chocolate dough around pistachio dough.

Amount per 1⁄32 recipe serving: Calories 100, Total Fat 5g, Sat Fat 2.5g, Trans Fat 0g, Chol 15mg, Sodium 50mg, Total Carb 12g, Fiber 0g, Sugars 5g, Protein 1g, Calc 2%, Vitamin A 0%, Vitamin C 0%, Iron 0%