Chocolate-Dipped Pistachio Crescents
- cal. (kcal) 139
- Serving size: 36
- Prep: 20 mins
- Bake: 16 mins at 350°F
unsalted, shelled pistachios, finely ground in a food processor
cup (11/2 sticks)
unsalted butter, softened
packed light brown sugar
ounce (about 11/2 cups)
semisweet chocolate chips
unsalted, shelled pistachios, roughly chopped
- Heat oven to 350 degrees . In a bowl, stir together flour, finely ground pistachios and salt. In another bowl, beat butter and sugar for 2 minutes, until fluffy. Beat in egg. Pour in dry mixture and beat until just combined.
- Shape level tablespoonfuls of dough into 21/2-inch logs and bend into crescents. Place on a baking sheet 2 inches apart. Bake at 350 degrees for 14 to 16 minutes, until lightly browned. Remove to a wire rack to cool completely.
- Melt chocolate per package directions. Dip crescents halfway into chocolate, allowing excess to drip off. Sprinkle with chopped pistachios. Place on parchment paper to dry.