Chocolate-Dipped Spritz Washboards with Pistachios

Name: Chocolate-Dipped Spritz Washboards with Pistachios
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 36
Cuisine: Global
Ingredients: 1 teaspoons pure almond extract; 198 grams good bittersweet (60% cacao) chocolate; 237 milliliters confectioners sugar; 59 milliliters finely chopped salted pistachios

Chocolate-Dipped Spritz Washboards with Pistachios is a gluten free and dairy free hor d'oeuvre. One portion of this dish contains about 1g of protein, 2g of fat, and a total of 50 calories. This recipe serves 36. This recipe covers 1% of your daily requirements of vitamins and minerals. Head to the store and pick up almond extract, bittersweet chocolate, confectioners' sugar, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 3 hours.

Instructions

Heat oven to 350°F with rack in middle.

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Oven

Eliminate the egg.

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Egg

Substitute 1 cup confectioners' sugar for the granulated sugar and substitute 3/4 teaspoon almond extract for the 1 teaspoon vanilla extract.

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Powdered Sugar

Granulated Sugar

Vanilla Extract

Almond Extract

Pack the cylinder of the press with some of the dough. Proceed according to the cookie press instructions. Pipe the dough in 3-inch-long strips onto a large ungreased baking sheet, spacing them 1 inch apart. Use a paring knife to cut the dough free from the cookie press.

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Dough

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Baking Sheet

Knife

Freeze or chill the cookies on the baking sheet until firm.

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Baking Sheet

Bake until edges are pale golden, 7 to 10 minutes. Cool on sheets 2 minutes, then transfer cookies with a metal spatula to racks to cool.

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Oven

Spatula

Continue to pipe, chill, and bake more spritz washboards in batches with remaining dough (pipe and chill on second sheet while first sheet is baking; cool baking sheets between batches and use fresh parchment paper).

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Dough

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Baking Paper

Baking Sheet

Oven

Melt chocolate (see Cooks' Notes) in a deep metal bowl set over a pan of barely simmering water, stirring occasionally until smooth.

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Chocolate

Water

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Bowl

Frying Pan

Remove bowl from the pan. Use a folded towel to tilt the bowl slightly, so that the melted chocolate is deep enough for dipping the cookies.

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Chocolate

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Bowl

Frying Pan

Put pistachios in a shallow bowl.

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Pistachio Nuts

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Bowl

Set cooling racks on baking sheets.

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Baking Sheet

Dip cookies, one at a time, in chocolate so that it coats about half the cookie on the diagonal, then scrape off the excess chocolate from the bottom of the cookie against the rim of the bowl.

Ingredients you will need

Chocolate

Dip

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Bowl

Sprinkle the chocolate with some pistachios and arrange the cookies on the racks.

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Pistachio Nuts

Chocolate

Let cookies stand at room temperature until the chocolate has set, about 1 hour.

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Chocolate

•To melt chocolate successfully: Keep chocolate from coming in contact with even the smallest amount of water. Chop the chocolate first, then put it in a dry metal bowl and set the bowl over a pan of barely simmering water.

Ingredients you will need

Chocolate

Water

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Bowl

Frying Pan

Heat the chocolate, stirring occasionally, until it is smooth. Alternatively, you can heat it in a microwave-safe bowl.

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Chocolate

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Microwave

Bowl

Put the chopped chocolate in the bowl and microwave it at 50% power at 30-second intervals, checking it and stirring it, each time, until it is smooth.•To best maintain the distinct fluted ridges on the cookies, freeze or chill the piped strips until firm before baking them.•Cookies keep in an airtight container in single layers, separated by wax paper, in a cool place, 5 days.

Ingredients you will need

Chocolate

Equipment you will use

Microwave

Wax Paper