Kataifi Cookies

 Ingredients:

125g kataifi
1/4 cup butter
180g chocolate
pistachio, toasted and chopped

While the kataifi is frozen, break it into small pieces. 

Heat the butter and toast the kataifi until golden brown. Set aside to cool.

Temper the chocolate and stir into the kataifi.

Use an ice cream scoop to divide into 8 equal balls and flatten them onto a sheet of parchment.

When they are partially set, dip one end into the pistachio. Alternately, sprinkle one side of them with the pistachio. 

Allow to fully cool in refrigerator before peeling of the paper. Store in a sealed container.