Choco Almond Pistachio Cookies.

Let's assemble our ingredients. Other than these ingredients we will also need baking paper or any good baking tray.

Grind almonds and pistachio coarsely keeping few aside( not more than 2 each), which we will be using later for garnishing.

Now in a mixing bowl take butter along with sugar and salt. Mix these very well using a spatula until butter turns soft and sugar gets mixed well.

Into this mixture add vanilla essence and again fold in the mixture. Don't mix it very fast.

After every thing blends in well with butter add almonds and pistachio powder. Fold it into the butter softly. Everything should mix in well.

Now sift the whole wheat flour and add it into the mixture. Fold in the flour slowly and our cookie dough will be ready.

Now take a dish or pan that's about 1.5 cm deep & line it with baking paper.

Into this spread the cookie dough evenly. Use back of a flat bowl to make a uniform layer. Cover this and keep in fridge to cool for about 40 minutes.

Pre-heat the oven at 150 degrees. Now take the cookie dough that had been left to set in fridge. Slowly turn the dish upside down on a plate and remove the butter paper form the top of the cookie dough.

Now the cookie dough is nice and firm. Line a baking tray with butter paper and cut out desired shape from the cookie dough and place them on baking tray. I have given round shape here. Bake them for 25 minutes in pre-heated oven.

After 25 minutes our crunchy nutty cookies will be ready.

Now double boil and melt the milk chocolate.

Now make small pieces of the nuts we kept aside. Coat them with chocolate first and after they cool, coat some gold dust on them.

Now take one cookie at a time dip it in melted chocolate and top it with golden nut.

One more way to garnish the cookie is dip it in melted chocolate first and then in the almonds-pistachio flakes.

Nutty, crunchy & chocolaty cookies are ready to be served.