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1
Heat oven to 350u00b0F with rack in middle.
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2
Make Buttery Sugar Cookie dough as directed, with the following exceptions:
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3
the egg.
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4
1 cup confectioners' sugar for the granulated sugar and
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5
3/4 teaspoon almond extract for the 1 teaspoon vanilla extract.
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6
Pack the cylinder of the press with some of the dough. Proceed according to the cookie press instructions. Pipe the dough in 3-inch-long strips onto a large ungreased baking sheet, spacing them 1 inch apart. Use a paring knife to cut the dough free from the cookie press.
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7
Freeze or chill the cookies on the baking sheet until firm.
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8
Bake until edges are pale golden, 7 to 10 minutes. Cool on sheets 2 minutes, then transfer cookies with a metal spatula to racks to cool.
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9
Continue to pipe, chill, and bake more spritz washboards in batches with remaining dough (pipe and chill on second sheet while first sheet is baking; cool baking sheets between batches and use fresh parchment paper).
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10
Melt chocolate (see Cooks' Notes) in a deep metal bowl set over a pan of barely simmering water, stirring occasionally until smooth. Remove bowl from the pan. Use a folded towel to tilt the bowl slightly, so that the melted chocolate is deep enough for dipping the cookies.
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11
Put pistachios in a shallow bowl.
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12
Set cooling racks on baking sheets.
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13
Dip cookies, one at a time, in chocolate so that it coats about half the cookie on the diagonal, then scrape off the excess chocolate from the bottom of the cookie against the rim of the bowl.
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14
Sprinkle the chocolate with some pistachios and arrange the cookies on the racks.
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15
Let cookies stand at room temperature until the chocolate has set, about 1 hour.
