Best 8 Chocolate Pistachio Fingers Recipes

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Chocolate pistachio fingers are an exquisite pastry that combines the rich flavors of chocolate and pistachios. These delectable treats are perfect for any occasion, whether you're hosting a party or simply looking for a sweet and satisfying snack. With a few simple ingredients and a little bit of time, you can easily create these delicious pastries in your own kitchen.

Let's cook with our recipes!

PISTACHIO CREAM CHEESE FINGERS



Pistachio Cream Cheese Fingers image

These are tender and delicately flavored cookies - the light green color and chocolate drizzle make them stand out on a cookie tray. Nice for holidays or bridal showers.

Provided by IRENED

Categories     Desserts     Nut Dessert Recipes     Pistachio Dessert Recipes

Time 1h45m

Yield 100

Number Of Ingredients 11

1 cup butter, softened
1 cup white sugar
1 (8 ounce) package cream cheese, softened
1 egg
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
1 (3 ounce) package instant pistachio pudding mix
1 teaspoon baking powder
½ teaspoon salt
3 (1 ounce) squares semisweet chocolate
1 teaspoon shortening

Steps:

  • In a large bowl, cream together the butter, sugar, and cream cheese until light and fluffy. Beat in the egg and vanilla. Combine the flour, dry pudding mix, baking powder, and salt; stir into the creamed mixture. Cover dough, and refrigerate for at least one hour for easier handling.
  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Shape teaspoonfuls of dough into finger shapes, about 1 1/2 inches long. Place cookies on prepared cookie sheets.
  • Bake for 9 to 12 minutes in the preheated oven, or until set and very lightly browned on bottoms. Cool completely on a wire rack.
  • In small saucepan over low heat, melt together chocolate and shortening, stirring constantly until smooth and well blended. Drizzle a small amount of chocolate over each cookie. Allow the chocolate to set before storing.

Nutrition Facts : Calories 51.5 calories, Carbohydrate 5.6 g, Cholesterol 9.2 mg, Fat 3 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 1.8 g, Sodium 51.1 mg, Sugar 3.1 g

CHOCOLATE-PISTACHIO MACAROONS



Chocolate-Pistachio Macaroons image

Provided by Food Network Kitchen

Time 45m

Yield About 30 macaroons

Number Of Ingredients 9

3 large egg whites
1/2 cup dried cherries, chopped
1/2 cup sugar
1/8 teaspoon salt
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 14-ounce package sweetened shredded coconut
2 ounces semisweet chocolate, finely chopped
1/4 cup pistachios, chopped

Steps:

  • Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Whisk the egg whites, cherries, sugar salt and the vanilla and almond extracts in a large bowl until combined; fold in the coconut.
  • Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the baking sheet. Use your fingers to form into pyramids. Bake until golden brown around the edges, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.
  • Melt the chocolate in a microwave-safe bowl on medium-high power in 30-second intervals, stirring, until smooth, about 2 minutes. Dip the macaroons in the chocolate and sprinkle with pistachios, then transfer to a sheet of parchment paper and let cool.

CHOCOLATE-DIPPED PISTACHIO SHORTBREAD



Chocolate-Dipped Pistachio Shortbread image

Add Chocolate-Dipped Pistachio Shortbread to your dessert array at your next get together. How do you tell when guests have spotted Chocolate-Dipped Pistachio Shortbread? Listen for cries of "How pretty!" followed by satisfied crunching.

Provided by My Food and Family

Categories     Nuts

Time 1h10m

Yield 16 servings, 3 cookies each

Number Of Ingredients 8

1 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup butter, softened
1/3 cup sugar
1 tsp. vanilla
2/3 cup shelled pistachios, coarsely chopped, divided
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate

Steps:

  • Heat oven to 325ºF.
  • Combine flour, baking powder and salt. Beat butter, sugar and vanilla in large bowl with mixer until light and fluffy. Gradually add flour mixture, beating well after each addition. Add 1/3 cup nuts; mix well.
  • Press dough into 12x8-inch rectangle on parchment-covered baking sheet. Cut dough into 8 lengthwise strips, then cut each strip crosswise into 6 pieces. (Do not separate dough pieces.)
  • Bake 18 to 20 min. or until cookies are lightly browned. Cool on baking sheet 5 min. Remove to wire racks; cool completely. Break apart into 48 cookies.
  • Cover additional baking sheet with parchment. Melt chocolate as directed on package. Dip cookies, 1 at a time, halfway into chocolate; place on prepared baking sheet. Sprinkle with remaining nuts. Let stand until chocolate is firm.

Nutrition Facts : Calories 160, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

CHOCOLATE-PISTACHIO TARTUFO



Chocolate-Pistachio Tartufo image

Is there anything sweeter than a Valentine's Day treat designed for sharing? This elegant, easier-than-it-looks take on tartufo, the Italian frozen dessert, is made by packing two types of ice cream into a bowl, topping them with a cookie-crumb mixture, then turning the whole thing out and coating it with a chocolate shell. It usually has a maraschino cherry hidden inside -- but ours, of course, has two.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 2h15m

Number Of Ingredients 6

1/2 cup chocolate ice cream
1/2 cup pistachio ice cream
2 maraschino cherries, preferably Tillen Farms
5 chocolate wafer cookies, finely pulsed in a food processor
2 1/2 teaspoons coconut oil, melted
2 ounces semisweet chocolate (61 percent cacao), chopped

Steps:

  • Line a small domed glass bowl (ours was 4 1/2-inch-diameter with a 1 1/3-cup capacity) with plastic wrap, leaving a 4-inch overhang on all sides. Pack 1 ice cream flavor into each side of bowl. Make an indentation in each flavor; place a cherry in each and cover with ice cream. Wrap in plastic and freeze until firm, at least 2 hours and preferably overnight.
  • In a bowl, mix together cookie crumbs and 1 teaspoon oil. Fold back plastic and press crumb mixture onto ice cream; smooth with an offset spatula. Rewrap and freeze at least 15 minutes.
  • Place chocolate in a heatproof bowl set over (not in) a pan of simmering water. Stir until melted. Remove from heat; stir in remaining 1 1/2 teaspoons oil.
  • Fold back plastic from ice cream. Invert bowl onto a wire rack set over a baking sheet. With a hot cloth, wipe outside of bowl to loosen. Lift bowl and completely remove plastic. Pour chocolate over top, starting in center and working outward, in one stream.
  • Freeze tartufo on rack to harden, at least 5 minutes. Serve, or wrap loosely in plastic and keep frozen up to a week. To serve, transfer to a plate with a thin metal spatula (if it sticks, dip spatula in hot water and wipe dry).

CHOCOLATE-PISTACHIO SABLéS



Chocolate-Pistachio Sablés image

You've got a lot of cookies to make, so do yourself a favor and clear some freezer space. Many doughs can be made as far as a month ahead if wrapped properly. (That means airtight! In plastic!) Logs of slice-and-bakes-like these Chocolate-Pistachio Sablés-store best. And guess what? No need to defrost before slicing and zipping them into the oven.

Provided by Alison Roman

Categories     Cookies     Chocolate     Nut     Dessert     Bake     Christmas     Kid-Friendly     Tree Nut     Pistachio     Edible Gift     Christmas Eve     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes about 8 dozen

Number Of Ingredients 11

2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon kosher salt
1/2 teaspoons baking soda
1 1/2 cups (2 1/2 sticks) unsalted butter, room temperature
1 1/2 cups (lightly packed) light brown sugar
1 teaspoon vanilla extract
1 large egg white
5 ounces bittersweet or semisweet chocolate, chopped
1 cup unsalted, shelled raw pistachios, coarsely chopped
Flaky sea salt (such as Maldon)

Steps:

  • Whisk flour, cocoa powder, kosher salt, and baking soda in a medium bowl. Using an electric mixer on high speed, beat butter, brown sugar, and vanilla until light and fluffy, about 4 minutes. Reduce speed to low and gradually add dry ingredients; mix just to combine, then mix in egg white. Fold in chocolate and pistachios.
  • Divide dough into 4 pieces. Roll each piece into an 8"-long log about 1 1/2" in diameter, pushing dough together if it feels crumbly. Wrap tightly in parchment paper and chill until firm, at least 4 hours. (The colder your dough, the easier it will be to slice.)
  • Place racks in lower and upper thirds of oven; preheat to 350°F. Working with 1 log of dough at a time and using a serrated knife, cut logs into 1/4"-thick rounds and transfer to 2 parchment-lined baking sheets, spacing 1/2" apart.
  • Sprinkle cookies with sea salt and bake, rotating baking sheets halfway through, until set around edges and centers look dry, 10-12 minutes. Transfer to wire racks and let cool.
  • MAKE AHEAD: Cookie dough can be made 1 month ahead; freeze instead of chilling. Slice frozen logs into rounds just before baking.

PISTACHIO-ORANGE CHOCOLATE COINS



Pistachio-Orange Chocolate Coins image

This recipe is sponsored by Kohl's®. We love using a combination of crunchy chopped pistachios and candied orange peels as a topping for these chocolate coins, but you can customize the easy treats with any toppings you like. Just about any dried fruit, nuts or even holiday sprinkles will do the trick!

Provided by Food Network Kitchen

Categories     dessert

Time 30m

Yield about 40 pistachio-orange chocolate coins

Number Of Ingredients 5

Vegetable oil, for the pan
1 cup semisweet chocolate chips
4 teaspoons vegetable shortening
1/2 cup chopped pistachios, for topping
1/2 cup chopped candied orange peel, for topping

Steps:

  • Line a baking sheet with parchment paper and oil the paper. Combine the chocolate chips and shortening in a small microwave-safe bowl. Microwave in 30-second intervals, stirring, until smooth and melted.
  • Spoon the chocolate into 1 1/2-inch circles on the prepared pan. Let cool slightly. Top with the pistachios and candied orange peel. Refrigerate until firm.

PISTACHIO-CHOCOLATE FRIANDS



Pistachio-Chocolate Friands image

A friand is a French small cake made with almond flour. It's delicious!

Provided by kitchenmemories

Time 50m

Yield 12

Number Of Ingredients 11

10 tablespoons unsalted butter, plus more for greasing
¾ cup almond flour
2 tablespoons almond flour
¾ cup all-purpose flour
1 cup confectioners' sugar
2 tablespoons confectioners' sugar
¾ cup demerara sugar
¼ cup unsweetened cocoa powder
½ teaspoon baking powder
5 large egg whites
⅓ cup chopped pistachios, or more to taste

Steps:

  • Preheat the oven to 320 degrees F (160 degrees C). Grease 12 small cake moulds well with butter.
  • Melt 10 tablespoons butter in a saucepan until it becomes golden over medium-low heat. Remove from heat and let cool.
  • Combine almond flour, all-purpose flour, confectioners' sugar, demerara sugar, cocoa powder, and baking powder in a bowl; stir together until well combined. Add unwhipped egg whites and mix until well combined. Add melted butter and pistachios. Pour batter into the prepared moulds.
  • Bake in the preheated oven until a toothpick inserted into the center of the friands comes out clean, 30 to 35 minutes. Bon appetit!

Nutrition Facts : Calories 259.5 calories, Carbohydrate 25.8 g, Cholesterol 25.4 mg, Fat 16 g, Fiber 2.1 g, Protein 5.4 g, SaturatedFat 6.8 g, Sodium 60.3 mg, Sugar 16.4 g

MILK CHOCOLATE-PISTACHIO TART



Milk Chocolate-Pistachio Tart image

You'll find pistachios everywhere in this dessert -- embedded in the crust, in a paste layered beneath the milk-chocolate filling, and in a dusted coating on top. Martha prepared this recipe in Episode 501 of "Martha Bakes."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 3h

Yield Makes one 9-inch tart

Number Of Ingredients 17

Vegetable oil cooking spray, for pan
3/4 cup all-purpose flour, plus more for surface
1/4 cup unsweetened cocoa powder
1/3 cup unsalted shelled pistachios, chopped
1/4 teaspoon salt
1 stick unsalted butter, room temperature
1/4 cup sugar
1/2 teaspoon pure vanilla extract
1/2 cup unsalted shelled pistachios, preferably Sicilian
1/4 cup sugar
1/4 teaspoon salt
1 teaspoon safflower oil
5 ounces milk chocolate, chopped
1/2 cup heavy cream
1/4 cup whole milk
1 large egg, beaten
Garnish: finely chopped pistachios (optional)

Steps:

  • Coat a 9-inch fluted round tart pan with a removable bottom with cooking spray. Make the crust: Whisk together flour, cocoa powder, chopped pistachios, and 1/4 teaspoon salt. Beat butter on medium speed until fluffy, about 3 minutes. Add sugar, and beat until pale, about 2 minutes. Reduce speed to low, and add vanilla, then flour mixture; beat until just combined and dough holds together when pressed between 2 fingers. Press dough into a disk, and wrap in plastic. Refrigerate for 15 minutes.
  • Roll out dough to an 11-inch round, 1/4 inch thick on a lightly floured surface. Press dough into bottom and up sides of tart pan. Trim excess dough flush with edges of pan using a knife. Refrigerate until firm, at least 1 hour or overnight. Meanwhile, preheat oven to 325 degrees.
  • Bake until firm, about 30 minutes. Let cool completely; reduce oven temperature to 300 degrees.
  • Meanwhile, make the pistachio paste: Pulse pistachios, sugar, and 1/4 teaspoon salt in a food processor until mixture begins to clump together. Add oil, and pulse until smooth and pastelike. Spread evenly into bottom of cooled tart shell, pressing firmly with the bottom of a measuring cup until flat and smooth.
  • Make the filling: Place chocolate in a heatproof bowl. Heat cream and milk in a saucepan over medium heat until almost boiling; pour over chocolate. Let stand for 2 minutes. Slowly whisk until smooth. Let cool for 10 minutes. Stir in egg until combined. Place tart shell on a baking sheet, and pour in filling. Bake until just set, 30 to 35 minutes. Let cool. Garnish with finely chopped pistachios.

Tips:

  • To make the pistachio filling, it's important to use good quality pistachios. Look for ones that are green and plump, and avoid any that are brown or shriveled.
  • When grinding the pistachios, be sure to do it in a food processor or blender until they are very fine. This will help to create a smooth and creamy filling.
  • To make the chocolate ganache, use good quality chocolate. Look for one that has a high cocoa content, at least 70%. This will help to create a rich and flavorful ganache.
  • When making the ganache, be sure to heat the cream until it is just simmering. Do not boil it, as this will cause the chocolate to seize.
  • When dipping the pistachio fingers in the ganache, be sure to coat them evenly. You can use a fork or a spoon to help you do this.
  • Place the dipped fingers on a parchment paper-lined baking sheet and refrigerate them until the ganache has set. This will take about 30 minutes.
  • Once the ganache has set, you can enjoy your pistachio fingers!

Conclusion:

Chocolate pistachio fingers are a delicious and easy-to-make treat that is perfect for any occasion. They are made with a pistachio filling, a chocolate ganache, and a crispy phyllo dough wrapper. These fingers are sure to be a hit with everyone who tries them.

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