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“The great taste of a buttery cookie combines with a touch of chocolate and the crunch of nuts. An added bonus is that these look so elegant- people will think you fussed.” —Angela Leinenbach, Mechanicsville, Virginia
This recipe is:
Contest Winning
Diabetic Friendly
Nutritional Facts 1 cookie equals 39 calories, 3 g fat (1 g saturated fat), 6 mg cholesterol, 13 mg sodium, 4 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1/2 starch.
Originally published as Nutty Chocolate Batons in Taste of Home October/November 2010, p75
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Reviewed on Jan. 05, 2012 by mnorovich
This recipe is fantastic. I used chopped cashews. This is a keeper not just for Christmas.
Reviewed on Dec. 21, 2011 by sincerelysandy
These cookies are fabulous! I can't make enough of them. Family and friends keep coming back into the kitchen for more. Although the pistachios look very pretty, they are a little expensive. Finely chopped walnuts looks as nice and aren't as pricey.
Reviewed on Dec. 20, 2011 by jpfjjf2
The cookies taste great and each time I make them, they are a big hit. Shelling the pistachios is a little time consuming, but worth it.
Reviewed on Dec. 18, 2011 by janmella
Finally made these 12/2011...these are great..I made several batches for gift trays. Very easy to make and tasty. Will be on my Xmas baking list every year now, and I have tons of recipes!!!
Reviewed on Jun. 06, 2011 by JudithRN3
this recipe is a keeper! I love a recipe where you can make "in stages"-made the batter, refrigerated them (for a later time), next morning baked the Batons, MW the choco chips and dipped the cookies in the choc, then the nuts. I am just going to make another batch for end-of -year school party.
Reviewed on Feb. 10, 2011 by maris681
Awesome!
Reviewed on Jan. 08, 2011 by cherylyoung
Really tasty, just as good without nuts.
Reviewed on Dec. 13, 2010 by 2belles
If you like almond, you will like these cookies. They are pretty and a perfect not too sweet treat.
Reviewed on Nov. 16, 2010 by jasmine128
These batons looked great in the magazine, but the dough was way too dry and just fell apart when trying to roll into snakes. The almond paste could barely be detected. The chocolate on the ends was the best part. Definitely not worth the trouble. Save yourself some time and make another recipe.
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