Chocolate Dipped Cardamom Shortbread Cookie with Pistachios

by Rebekahcooked up on December 8, 2016

Dipping something in chocolate is almost always a good idea. But first, you have to learn how to work with that chocolate!

Chocolate-Dipped Cardamom Pistachio Shortbread Cookies | PDXfoodlove

Until I made these cookies a week ago, I confess that I had tried (and failed) several time to properly temper chocolate. I’m usually a stickler with the thermometer, but for whatever reason I hadn’t succeeded in the past. (I can’t make fudge, either – I bet these are related. Though I have made plenty of other candies just fine).

Chocolate-Dipped Cardamom Pistachio Shortbread Cookies | PDXfoodlove

Anyway, this time I used the clear and concise instructions from the Theo Chocolate Cookbook (unsponsored recommendation: buy it!). Because I was actually able to pull it off this time! Woohoo!

Chocolate-Dipped Cardamom Pistachio Shortbread Cookies | PDXfoodlove

I am super proud of the way these cookies turned out. There’s a nice but not overwhelming hint of cardamom in the cookies themselves, and the chocolate and pistachios on the top give it a nice crunch. And like I said, chocolate improves just about everything.

Matcha Chocolate Candy Bark

Matcha Chocolate Candy Bark

Ingredients

  • 1 bag best quality dark chocolate chips (I recommend Ghirardelli)
  • 3/4 cup best quality white chocolate chips (once again I recommend Ghirardelli)
  • 1/2 to 1 tsp. matcha powder
  • Small amount of coconut oil
  • Toppings: any seeds, dried fruit, roasted nut pieces, etc. that you like!

Instructions

  1. Prepare a sheet pan with a sheet of parchment paper.
  2. Use a double-boiler or a heat safe bowl on top of a saucepan with 1 inch of water in it over medium-low heat to melt the dark chocolate. When fully melted, spread a layer about 1/4 inch thick on the parchment paper. It will not fill the pan - you'll be making a freestyle shape 🙂
  3. Working quickly and carefully, clean the bowl/pan and melt the white chocolate chips. If they are not melting as well as the chocolate chips, add a very SMALL amount of coconut oil - maybe 1/8 tsp, and stir in until completely incorporated.
  4. When the white chocolate is fully melted, whisk in the matcha. Carefully drop dollops randomly on the chocolate layer, then use a chopstick to stir the green around until you are happy with the appearance.
  5. Finally, add your toppings. I like to throw the candy in the fridge to speed the set up time. You can use a knife or your hands to snap the bark into pieces when it's completely set up.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://pdxfoodlove.com/2016/12/08/chocolate-dipped-cardamom-shortbread-cookie-with-pistachios/

1 Comment

  1. […] Russian Tea Cakes | Lulu the Baker Christmas Panettone Ice Cream Cake | Squirrelly Minds Almond Milk Hot Chocolate | Cakes and Steaks Chocolate Peppermint Crinkle Cookies | Tutti Dolci Chocolate Dipped Cardamom Shortbread Cookies | PDX Food Love […]

    Pingback by Squirrelly Minds » 20 Last Minute Christmas DIY’s and Recipes — December 19, 2016 at 4:03 am

Sorry, the comment form is closed at this time.



Other cookies recipes to try:

Chocolate Raspberry Sorbet Cookie Sandwiches

The truth is that ice cream sandwiches are good any day of the year. Especially these ones, with a pop of tartness from the raspberry sorbet!

Chocolate Bourbon Swirl Meringues for #CalmandBrightCookieNight

I wasn't always a meringue fan, but I sure am now. Chocolate and bourbon will do that!

Peanut Butter Chocolate Chunk Oatmeal Cookies

We were watching an old episode of Good Eats the other day, and it was about oatmeal. How healthy it is, what you can do with it besides just eat it as oatmeal (bread; cookies), and such. But I had forgotten about how it included one of my favorite tenets of Alton Brownism: RAISINS ARE […]