Nutty Chocolate Batons

• 3/4 cup butter, softened
• 1/3 cup sugar
• 1/3 cup almond paste
• 1 large egg yolk
• 1-2/3 cups all-purpose flour
• 1 cup (6 ounces) semisweet chocolate chips
• 1/2 cup pistachios, finely chopped and toasted

1. In a small bowl, cream the butter, sugar and almond paste until light and fluffy. Beat in egg yolk. Gradually add flour and mix well. Shape into a ball, then flatten into a disk. Wrap in plastic and refrigerate for 2 hours or until easy to handle.
2. Divide dough into eight equal portions: divide each portion in half. On a lightly floured surface, roll each half into a 12-in. rope; cut each rope into 2-in. lengths. Place 2 in. apart on greased
3. . Bake at 350u0b0 for 6-8 minutes or until edges are lightly browned. Remove to wire racks to cool completely.
4. In a microwave, melt chocolate chips; stir until smooth. Dip ends of each cookie in chocolate, then in pistachios. Let stand on waxed paper until set. Store in an airtight container.

butter, sugar, almond paste, egg yolk, flour, chocolate chips, pistachios

Taken from www.tasteofhome.com/recipes/nutty-chocolate-batons/ (may not work)