Recipe

Step 1: Cream together butter and icing sugar in an electric mixer.

Step 2: Add seeds from vanilla bean.

Step 3: Add egg whites and mix thoroughly.

Step 4: Add flour and mix until combined.

Step 5: Divide dough into 2 discs and wrap in plastic. Chill at least 1 hour.

Step 6: To form sticks, pinch off approximately 1 tbsp dough. Roll by hand into slender cigars, about 7″ or 8″ long and 1/4″ in diameter.

Step 7: Bake on ungreased cookie sheets at 350°F for about 9 minutes or until firm to the touch. Cool on rack.

Step 8: Melt 4 oz. chopped semi-sweet chocolate in microwave on high power for 20 seconds at a time. Stir until smooth.

Step 9: Dip one end of a cooled cookie into chocolate, allow excess to drip off, then dip into 4 oz. chopped pistachios. Repeat with all cookies.

Step 10: As you go, place the cookies on a rack to allow chocolate and pistachios to set. Wrap cookies in greaseproof paper and place in a long envelope.