Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Chocolate-Pistachio Cookies 3.1 (128) 17 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Yield: 15 Crisp pistachio cookies, sandwiched around a soft, chocolate filling, are dipped in bittersweet chocolate and garnished with a sprinkle of bright-green pistachios. Ingredients ½ cup sugar 2 large egg yolks, lightly beaten 3 ounces semisweet chocolate, melted and cooled 4 ounces salted shelled pistachios (about 1 cup), ground to a paste in a food processor 1 large egg white ⅛ teaspoon pure vanilla extract Pinch of coarse salt 6 ounces bittersweet chocolate, chopped 1 tablespoon vegetable shortening For the garnish: slivered, unsalted, shelled pistachios (optional) Directions Make filling: Bring 1/4 cup sugar and 1/4 cup water to a simmer in a small saucepan over medium heat, stirring until sugar has dissolved; set aside. Put egg yolks in the heatproof bowl of an electric mixer set over a pan of simmering water. Whisk by hand until yolks are warm to the touch, about 2 minutes. Fit mixer with the whisk attachment. Mix yolks on medium speed; pour in sugar syrup. Raise speed to high; mix until mixture is cool and fluffy, about 3 minutes. Reduce speed to medium; drizzle in melted chocolate. Refrigerate until firm, about 45 minutes. Make cookies: Put pistachio paste and rest of sugar in the clean bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth. Mix in the egg white, vanilla, and salt. Preheat oven to 350 degrees. Transfer dough to a pastry bag fitted with a small (about 1/4 inch) plain round tip (such as Ateco #10). Pipe 1-inch rounds onto a baking sheet lined with parchment paper, spacing about 1 inch apart. Bake cookies until firm and golden around edges, about 10 minutes. Transfer on parchment to a wire rack, and let cool completely. Place cookies, bottom sides up, on a wire rack set over a baking sheet. Spread 1 to 1 1/2 teaspoons chocolate filling on bottom of half of the cookies. Sandwich with remaining cookies. Freeze 1 hour. Make glaze: Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally. Remove from heat. Add shortening; stir until combined. Let cool, stirring, until mixture is lukewarm. Using a chocolate fork or regular fork, hold 1 cookie at a time above bowl of chocolate glaze. Spoon glaze over cookie, letting excess drip back into bowl. Transfer to a wire rack set over a baking sheet. Garnish with slivered pistachios. Refrigerate until set, 5 minutes. Cook's Notes Cookies can be refrigerated in singlelayers in airtight containers up to 3 days. The yolks in the filling are not fully cooked; this recipe should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised. Rate it Print