Weeknight Chocolate-Dipped Pistachio Cookies
- Yield 24 cookies
- Prep 10 minutes
- Cook 30 minutes
Weeknight Chocolate-Dipped Pistachio Cookies sits in the Desserts section of Regbie. The card serves 24 cookies. The amounts and the method are both written on this page.
Ingredients
Yield: 24 cookies
- ¾ cup maple sugar, or coconut sugar
- ⅓ cup refined coconut oil, softened at room temperature
- 1 large egg
- 2 teaspoons lime zest
- 2 cups finely ground almond flour
- ⅓ cup tapioca starch
- 1½ teaspoons ground cardamom
- ¼ teaspoon Diamond Crystal kosher salt
- ½ cup roasted, salted, and shelled pistachios, finely chopped
- 3 ounces dark chocolate bar, 70% cacao or higher
Method
Plop the maple sugar and softened coconut oil into a large bowl and beat with an electric hand mixer until the coconut oil is incorporated.
Tip in the egg and lime zest. Beat until well combined and set it aside.
In a separate bowl, whisk the almond flour, tapioca starch, cardamom, and salt together.
Tip the dry ingredients into the bowl with the wet ingredients. Using a spatula or wooden spoon, mix until a dough is formed.
Dump in the pistachios and work them into the cookie dough.
Divide the dough into 2 balls of the same size. Roll the dough balls into 2 logs that are approximately 8 inches long and 1½ inches in diameter. Wrap the logs in parchment paper or plastic wrap. Chill ‘em for at least 1 hour or until solidified. (You can refrigerate the cookie dough logs for up to 4 days or freeze them for 4 months.)
Ready to start baking? Warm the oven to 350°F with the racks set in the upper and lower thirds of the oven.
Using a sharp knife, cut each chilled log into 12 cookies, about ½-inch in width. (Tip: cut each log into fourths, and then into thirds.) Evenly arrange the cookies about 1 to 2 inches apart on the 2 baking sheets lined with parchment paper.
Roast the cookies for 12 to 14 minutes, swapping and rotating the trays at the halfway point, or until the edges are golden brown. Move the cookies to a wire rack to cool completely.
Want to dip them in chocolate? While the cookies are cooling, prepare the chocolate. Use a sharp serrated knife to cut the chocolate into small shards on the diagonal. Melt the chocolate in a glass mixing bowl in the microwave by zapping it on high for 30 seconds, and stirring well to evenly distribute the heat. Repeat and stir until smooth. If the chocolate’s not totally melted after a minute, repeat in 15 second increments. Be careful not to overheat it!
Set another piece of parchment paper on a cooled cookie sheet or rimmed baking sheet. When the cookies are completely cooled, dip half of each cookie in the chocolate. Set the cookie on the parchment lined sheet. Repeat until finished.
You can leave the cookies in a cool spot for the chocolate to harden or place the tray in the refrigerator for 30 minutes.
Kitchen notes
- Storage tips: Store the cookies in an airtight container for up to a week at room temperature or in the freezer for up to 6 weeks.
- You can throw in a desiccant packet to keep the cookies crisp!
- Make ahead tips: You can refrigerate the cookie dough logs for up to 4 days or freeze them for 4 months.
