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Nutty Chocolate Batons

“The great taste of a buttery cookie combines with a touch of chocolate and the crunch of nuts. An added bonus is that these look so elegant- people will think you fussed.” —Angela Leinenbach, Mechanicsville, Virginia
  • Total Time
    Prep: 45 min. + chilling Bake: 10 min./batch + cooling
  • Makes
    8 dozen

Ingredients

  • 3/4 cup butter, softened
  • 1/3 cup sugar
  • 1/3 cup almond paste
  • 1 large egg yolk
  • 1-2/3 cups all-purpose flour
  • 1 cup semisweet chocolate chips
  • 1/2 cup pistachios, finely chopped and toasted

Directions

  • In a small bowl, cream the butter, sugar and almond paste until light and fluffy. Beat in egg yolk. Gradually add flour and mix well. Shape into a ball, then flatten into a disk. Wrap in plastic and refrigerate for 2 hours or until easy to handle.
  • Divide dough into eight equal portions: divide each portion in half. On a lightly floured surface, roll each half into a 12-in. rope; cut each rope into 2-in. lengths. Place 2 in. apart on greased baking sheets. Bake at 350° for 6-8 minutes or until edges are lightly browned. Remove to wire racks to cool completely.
  • In a microwave, melt chocolate chips; stir until smooth. Dip ends of each cookie in chocolate, then in pistachios. Let stand on waxed paper until set. Store in an airtight container.
Nutrition Facts
1 each: 39 calories, 3g fat (1g saturated fat), 6mg cholesterol, 13mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 1g protein.
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