It's National Pistachio Day! While working at a gelato shop, we had pistachio flavored gelato that was made with "pistachio flavoring" and it was nasty. Up until recently this was my only real conception of pistachio taste. Finally, I gave the actual nuts a try and now I can't get enough of them! They are salty but have that same creaminess that cashews have. I love that you have to open them yourself but it's way easier than opening a sunflower seed (I may or may not drool all over myself when attempting the latter). So far, my favorite a pairing of pistachios is with dark chocolate. I turned the duo into cookie sticks that are perfect for dunking in a tall glass of milk! How will you celebrate National Pistachio Day?
Chocolate Dipped Pistachio Cookie Sticks
Inspired by: Topped with Cinnamon
1/2 cup canola oil
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 cup pistchio nutmeats
1 cup (6 ounces) dark chocolate, chopped1.
1. Preheat oven to 375F.
2. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
3. In a large bowl, combine oil, both sugars, egg, and vanilla;
4. Add the dry ingredients and stir until well blended. Divide dough in half.
5. On a parchment lined sheet pan, shape each half into a 3x15-inch rectangle.
6. Sprinkle each rectangle with 1/2 cup pistachio nutmeats; gently pressing them into the dough.
7. Bake in the center of the oven for 6-8 minutes
8. Allow to cool completely before cutting into ookie sticks. Use a serrated knife for best results.
9. Melt dark chocolate in a double boiler or heatproof metal bowl placed on top a saucepan with 1" simmering water. 10. When chocolate is melted, spread on bottom of each cookie stick and place upside down on a baking sheet. Allow to cool and set completely before eating
photos by: Zac Wolf Photography