Elegant and flavorful, this chocolate tipped and pistachio dipped almond butter cookie recipe is perfect for any occasion.

3/4 cup butter
1/3 cup sugar
1/3 cup almond paste
1 egg yolk
1-2/3 cups all-purpose unbleached flour
6 ounces semisweet chocolate chips
1/2 cup pistachios, finely chopped

Preheat oven to 350°

Lightly grease cookie sheets and dust with flour, or line your cookie sheets with parchment paper.

Cream the butter and sugar in a bowl until completely incorporated. Add the almond past and egg yolk; beat until light. Blend in flour to make a smooth dough. If the dough is too soft to form, cover and refrigerate 30 – 40 minutes until firm.

Place dough on a lightly floured board. Divide dough into 8 equal pieces; divide each piece in half. Roll each half into a 12-inch rope; cut each rope into 2-inch pieces.

Place pieces 2 inches apart on cookie sheets.

Bake for 10 – 12 minutes or until the edges just begin to brown. Remove the cookies to wire racks to cool.

Melt chocolate chips in a small bowl over hot water, or in the microwave; stir until smooth.

Dip the ends of each cookie about 1/2 inch into the melted chocolate, and then dip the chocolate covered ends into the pistachios.

Place cookies on waxed paper and allow to stand until the chocolate is set.

Store in an airtight tin.

Yield: 96 cookies

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