4 egg whites
1 c. sugar
1 tsp. vanilla
2 (oz.) sqs. unsweetened chocolate, finely grated
3/4 to 1 c. semi-sweet chocolate bits
3 tbsp. milk
3/4 c. chopped pistachio nuts

Beat egg whites stiff. Gradually fold in sugar. Fold in vanilla and grated chocolate. Drop by teaspoonfuls on ungreased cookie sheet, covered, with brown paper. Bake at 250 degrees for 40 to 50 minutes. Remove from paper and cool. Melt semi-sweet chocolate in small bowl over hot water, adding milk by the teaspoonfuls to the chocolate to make a thick paste. Dip tops of the puffs about half-way into chocolate paste, then dip into chopped nuts. Cool until coating hardens.

Makes about 3 1/2 dozen cookies.