Chocolate Dipped Pistachio Wafers Recipe




Chocolate Dipped Pistachio Wafers Ingredients

1/2 tsp baking powder
6 tbsp unsalted butter
1/2 cup pistachios, finely chop
2/3 cup granulated sugar chocolate glaze:
1 egg yolk
4 oz semisweet chocolate
1/2 tsp vanilla extract
2 tsp vegetable oil
1 cup all-purpose flour
1/4 cup pistachios, finely chop

A Recipe for
Chocolate Dipped Pistachio Wafers

 

A dessert without cheese is like a beautiful woman with only one eye.

Anthelme Brillat-Savarin



The more you eat, the less flavor; the less you eat, the more flavor.

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A dessert without cheese is like a beautiful woman with only one eye.

Anthelme Brillat-Savarin


This Recipe for Chocolate Dipped Pistachio Wafers is one of thousands in the Recipes-to-go Dessert Cookbook.


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ND Beef Council, billboard advertisement, 1990


This is a recipe for Chocolate Dipped Pistachio Wafers from the recipe cookbook of Recipes-to-go (Dessert)


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Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime.

Edward Abbey



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Bert Greene



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Chocolate Dipped Pistachio Wafers

To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God.

Rev. 2:7






Chocolate Dipped Pistachio Wafers Directions

1. In a food processor or with an electric mixer, cream together the
butter and sugar. Add egg yolk and vanilla and mix till smooth. Add
flour and baking powder, stirring baking powder in slightly to
distribute it, and pulse or beat until flour is incorporated. Stir
nuts in by hand. Turn out onto 2 sheets of plastic wrap and form two
6" logs. Wrap well and refrigerate for at least 2 hours or up to 3
days. Dough can be frozen for one month. 2. Preheat oven to 350~F.
Using a sharp knife, cut chilled dough into rounds 1/4" thick.
Arrange 1-inch apart on ungreased cookie sheets, reshaping into
rounds if needed. Bake 10-12 minutes, until edges are lightly browned
and cookies are pale golden. Cool on a rack. 3. To make glaze, melt
chocolate with oil. Dip with one half of each cookie. Roll glazed
edges in chopped pistachios. Let stand for 2 hours or until glaze has
set. Store covered for 2 days at room temperature or freeze for 2
weeks.

Serves: 48

 

 

 

 

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Chocolate Dipped Pistachio Wafers Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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