Nutty Chocolate Batons Recipe

4 13 11
Nutty Chocolate Batons Recipe
Nutty Chocolate Batons Recipe photo by Taste of Home
Publisher Photo

Nutty Chocolate Batons Recipe

Read Reviews
4 13 11
Publisher Photo
“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
MAKES:
96 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 10 min./batch + cooling
MAKES:
96 servings
TOTAL TIME:
Prep: 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.
Originally published as Nutty Chocolate Batons in Taste of Home October/November 2010, p75

Nutritional Facts

1 each: 39 calories, 3g fat (1g saturated fat), 6mg cholesterol, 13mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Nutty Chocolate Batons in Taste of Home October/November 2010, p75

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Reviews forNutty Chocolate Batons

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Kimsister User ID: 7615638 254872
Reviewed Oct. 1, 2016

"Cannot find almond paste anywhere!! Will almond extract work? Has anyone ever tried that?"

MY REVIEW
BetseyWR User ID: 6621854 234992
Reviewed Oct. 15, 2015

"Made these and took them to work for a snack and everyone loved them.

Mine also came out a little flat but I think I didn't roll them right. Trying new recipes prior to the holidays from Taste of Home and so far all were good..
My friend's niece wanted the recipe - she loved them."

MY REVIEW
deannenelson User ID: 7145598 112396
Reviewed Dec. 10, 2013

"What did I do wrong??? My batons pretty much flattened out! Definitely not round! Nothing like the picture. dhnelson"

MY REVIEW
mnorovich User ID: 114677 192093
Reviewed Jan. 5, 2012

"This recipe is fantastic. I used chopped cashews. This is a keeper not just for Christmas."

MY REVIEW
sincerelysandy User ID: 2352533 121477
Reviewed Dec. 21, 2011

"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."

MY REVIEW
jpfjjf2 User ID: 5466968 175869
Reviewed Dec. 20, 2011

"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."

MY REVIEW
janmella User ID: 1411167 190843
Reviewed Dec. 18, 2011

"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!!!"

MY REVIEW
JudithRN3 User ID: 1949591 192092
Reviewed Jun. 6, 2011

"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."

MY REVIEW
JudithRN3 User ID: 1949591 180409
Reviewed Jun. 6, 2011

"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."

MY REVIEW
maris681 User ID: 5121809 193274
Reviewed Feb. 10, 2011

"Awesome!"

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