Pistachio Chocolate Sticks

Preheat the oven to 190°C (top and bottom heat) and prepare a baking sheet.

Split the vanilla pod lengthwise and scrape out the seeds.

Beat the soft butter with the powdered sugar and vanilla seeds until smooth, then stir in the egg (do not whip it frothy).

Melt the white couverture in a warm water bath and stir it into the butter mixture while still warm.

Sift the flour and mix it with the finely ground pistachios.

Fold the flour–pistachio mixture in spoonful by spoonful until a piping-consistent dough forms.

Immediately transfer the dough into a piping bag fitted with a star nozzle and pipe sticks onto the baking sheet with some space between them.

Bake the sticks for 10–12 minutes, until the edges begin to take on a light color.

Let the cookies cool briefly on the sheet, then carefully loosen them and decorate as desired.