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Ingredients
- 1/4 lb unsalted butter room temperature, and cut into small pcs
- 1/2 c. superfine sugar
- 1 c. unbleached all-purpose flour
- 1/4 tsp salt
- 3 lrg egg whites
- 1/2 tsp pure vanilla extract Zest of 1 lemon grated
- 8 ounce bittersweet chocolate minced
- 1 Tbsp. corn syrup
- 1 c. minced pistachios
Directions
- Heat oven to 400 degrees. Lightly butter a heavy cookie sheet.
- In bowl of an electric mixer with the paddle attachment, cream the butter. Add in the sugar and continue to beat till creamy, about 2 to 3 min. Sift the flour 3 times with the salt. Beat in the egg whites, one at a time. Add in the vanilla. Scrape down the sides of the bowl with a rubber spatula. Add in flour gradually, scraping down the sides. Stir in the lemon zest.
- Transfer the batter to a large pastry bag fitted with a #2B tip and a large size coupler. Pipe out cookies in an "s" shape, about 3-inches long. Repeat "s" pattern in reverse. Bake till the edges are golden, about 12 to 15 min. Transfer to a cooling rack. They will become crisp as they cold.
- Combine the chocolate and corn syrup in a double boiler over simmering water; stir occasionally with a rubber spatula till smooth. Using a small offset spatula or possibly knife, spread cookie with chocolate and top with another cookie to create a sandwich. Dip about 1 inch of each cooled cookie into chocolate and roll to coat with pistachios, let dry.
- This recipe yields about 5 dozen 3-inch cookies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 59g | |
| Recipe makes 12 servings | |
| Calories 259 | |
| Calories from Fat 171 | 66% |
| Total Fat 20.09g | 25% |
| Saturated Fat 11.28g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 69mg | 3% |
| Potassium 240mg | 7% |
| Total Carbs 21.56g | 6% |
| Dietary Fiber 4.0g | 13% |
| Sugars 6.07g | 4% |
| Protein 5.61g | 9% |
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