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Nutty Chocolate Batons

 Nutty Chocolate Batons
“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
96 ServingsPrep: 45 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 3/4 cup butter, softened
  • 1/3 cup sugar
  • 1/3 cup almond paste
  • 1 egg yolk
  • 1-2/3 cups all-purpose flour
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/2 cup pistachios, finely chopped and toasted

Directions

  • In a small bowl, cream the butter, sugar and almond paste until light
  • and fluffy. Beat in egg yolk. Gradually add flour and mix well.
  • Shape into a ball, then flatten into a disk. Wrap in plastic wrap
  • and refrigerate for 2 hours or until easy to handle.
  • Divide dough into eight equal portions: divide each portion in half.
  • On a lightly floured surface, roll each half into a 12-in. rope; cut
  • each rope into 2-in. lengths. Place 2 in. apart on greased baking
  • sheets. Bake at 350° for 6-8 minutes or until edges are lightly
  • browned. Remove to wire racks to cool completely.
  • In a microwave, melt chocolate chips; stir until smooth. Dip ends of
  • each cookie in chocolate, then in pistachios. Let stand on waxed
  • paper until set. Store in an airtight container. Yield: 8 dozen.
Nutritional Facts: 1 cookie equals 39 calories, 3 g fat (1 g saturated fat), 6 mg cholesterol, 13 mg sodium,

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Nutty Chocolate Batons (continued)

Nutritional Facts: 4 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1/2 starch.