400 gr DODONI goat’s and sheep’s melted butter
150 gr pistachios
1 tsp vanilla substitute
120 gr caster sugar
30 gr cognac or dark rum
600 gr all-purpose flour
1/2 tsp baking powder
250 gr bittersweet chocolate
250 gr milk cream
Crush the pistachios either with a mortar and pestle or in a food processor.
Chop the chocolate into small pieces.
Place the butter and caster sugar in the stand mixer’s bowl, with the paddle attachment on and mix for 5-6 minutes, until the mix looks pale and fluffy. Lower the mixer’s speed and gradually add the flour, baking powder and vanilla substitute. When the mixture is homogenized, add the cognac or rum and mix for another minute.
Remove the bowl from the stand mixer and add the crushed pistachios. Mix well with hands, form small, round cookies and place on a baking sheet-lined baking tray. Bake in a preheated oven at 160oC for 15-20 minutes. Remove from the oven and let cool completely. Meanwhile make the glaze. Bring the heavy cream to a boil, remove from heat and add the chopped chocolate.
After about a minute, mix well until you get a smooth chocolate glaze.
Dip each cookie in the chocolate glaze, sprinkle with some chopped pistachios on top, transfer to a rack and let them set.