This recipe is one that would have been overlooked, had I not been looking for something sweet to make with pistachios.
Coming from The Cookie and Biscuit Bible, these chocolate and pistachio wedges are rich, a bit like a soft chocolate shortbread, covered with crunchy, colourful nuts.
Chocolate and Pistachio Wedges
Adapted from The Cookie and Biscuit Bible
200g/7oz unsalted butter, softened
90g/3½ oz caster sugar
250g/9oz plain flour
50g/2oz unsweetened cocoa powder
25g/1oz shelled pistachio nuts, finely chopped
Cocoa powder for dusting - ooops, I forgot to dust mine!
Heat the oven to 190ºC/350ºF/Gas 4. Line a 23cm/9" round tin with baking parchment.
Beat the butter and sugar together until light and creamy. Sift in the flour and cocoa powder and either work in with your hands, or use a hand held electric mixer to bind the mixture together until smooth (as I did).
Press the dough into the prepared tin. I used a small double ended rolling pin to spread it smoothly to the edges, or you can just use the back of a tablespoon to press the mixture evenly into the tin.
Prick the dough with a fork, sprinkle the pistachio nuts over and gently press them in. Mark into segments with a knife.
Bake for about 15-20 minutes, but do not allow to brown or the cookies will taste bitter.
Remove from the oven and dust with cocoa powder. Cut through the marked segments and leave to cool before removing from the tin.
This is my contribution to a party that Kellypea is holding over at Sass & Veracity. I just recently found her food blog via another favourite of mine, Passionate About Baking, and I'm impressed to see that Kellypea is celebrating her 100,000th visitor to her delicious blog with this party!