Directions:
- In a small bowl, cream the butter, sugar and almond paste until light and fluffy. Beat in egg yolk. Gradually add flour and mix well. Shape into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for 2 hours or until easy to handle.
- Divide dough into eight equal portions: divide each portion in half. On a lightly floured surface, roll each half into a 12-in. rope; cut each rope into 2-in. lengths. Place 2 in. apart on greased baking sheets. Bake at 350° for 6-8 minutes or until edges are lightly browned. Remove to wire racks to cool completely.
- In a microwave, melt chocolate chips; stir until smooth. Dip ends of each cookie in chocolate, then in pistachios. Let stand on waxed paper until set. Store in an airtight container. Yield: 8 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 54.12 Kcal (227 kJ) | ||
| Calories from fat | 18.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.08g | 3% | |
|---|---|---|---|
| Cholesterol | 5.52mg | 2% | |
| Sodium | 0.93mg | 0% | |
| Potassium | 10.08mg | 0% | |
| Total Carbs | 7.84g | 3% | |
| Sugars | 0.89g | 4% | |
| Dietary Fiber | 0.12g | 0% | |
| Protein | 0.83g | 2% | |
| Iron | 0.1mg | 0% | |
| Calcium | 2.7mg | 0% | |
| Amount Per 100 g | |||
| Calories | 323.91 Kcal (1356 kJ) | ||
| Calories from fat | 111.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.44g | 3% | |
|---|---|---|---|
| Cholesterol | 33.03mg | 2% | |
| Sodium | 5.57mg | 0% | |
| Potassium | 60.35mg | 0% | |
| Total Carbs | 46.94g | 3% | |
| Sugars | 5.34g | 4% | |
| Dietary Fiber | 0.71g | 0% | |
| Protein | 4.98g | 2% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 0.4mg | 0% | |
| Calcium | 16.2mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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