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1/4 lb Unsalted butter – room
-temperature; cut in small
-pieces
More butter for cookie sheet
1/2 c Superfine sugar
1 c All-purpose flour;
-unbleached
1/4 ts Salt
3 lg Egg whites
1/2 ts Vanilla extract
1 Whole lemon zest
8 oz Bittersweet chocolate;
-chopped
1 tb Corn syrup
1 c Chopped pistachios
Makes About 5 Dozen 3-Inch Cookies
1. Heat oven to 400 degrees. Lightly butter a heavy cookie sheet. In bowl
of an electric mixer with the paddle attachment, cream the butter. Add the
sugar, and continue to beat until creamy, about 2 to 3 minutes. Sift the
flour three times with the salt. Beat egg whites into the butter, one at a
time. Add the vanilla. Scrape down the sides of the bowl with a rubber
spatula. Add flour mixture gradually, scraping down the sides. Stir in the
lemon zest.
2. Transfer the batter to a large pastry bag fitted with a #2B tip and a
large-size coupler. Pipe out cookies in an “S” shape, about 3-inches long.
Repeat “S” pattern in reverse.
3. Bake until the edges are golden brown, about 12 to 15 minutes. Transfer
to a cooling rack. They will become crisp as they cool.
4. Combine the chocolate and corn syrup in a double boiler over simmering
water; stir occasionally with a rubber spatula until smooth. Using a small
offset spatula or knife, spread cookie with chocolate, and top with another
cookie to form a sandwich. Dip about 1 inch of each cooled cookie into
chocolate, and roll to coat with pistachios; let dry.
Yields
60 Servings
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