Chocolate Pistachio Fingers

Chocolate Pistachio Fingers Recipe

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Beth Streeter


A VERY RICH cookie... great for Christmas or anytime. It looks hard to make.. but it is SOOOO easy! A little bit pricey to make, with both almond paste and pistachio fingers. But they are very good. If you like marzipan and pistachios these are for you.

★★★★★ 1 vote
20 Min
15 Min



3/4 c
butter softened
1/3 c
3 oz
almond paste
egg yolk
1 2/3 c
all purpose flour


1 c
semi sweet chocolate chips
1/2 c
coarse chopped pistachios


1Cream butter and sugar in a large bowl until blended.
2Add almond paste and egg yolk and beat until light and fluffy. (If the almond paste isn't breaking down grab the dough with your hand. The heat of your hand will melt the almond paste sufficiently to be able to incorporate it completely.)
3Blend in flour a little at a time to make a smooth dough.
4Refrigerate for at least 2 hours ( or up to 2 weeks)
5Turn out onto a lightly floured board.
6Divide into 8 equal pieces. ( easy way to do it. is to divide in half, then divide those again in half until you have 8 equal pieces.)
7Roll each piece into a 12 inch rope, cut each rope into 2 inch lengths. Place onto parchment covered cookie sheets.
8You can put these fairly close together. 1/2 an inch apart.
9Bake 10 to 12 minutes at 350 degree oven until edges are light brown. The top of your cookie will still be white.
10Cool completely on a wire rack.
12Melt chocolate chips either in a double boiler or in the microwave on medium. Stirring every minute or two.
13Dip both ends in the chocolate and then in the pistachios.
14Place on wax paper until they cool completely.
15These can be stored for up to 2 months in a cool dark place.

About Chocolate Pistachio Fingers

Course/Dish: Cookies, Chocolate
Other Tag: Quick & Easy