Ladyfingers with Chocolate and Pistachios
Preheat oven to 180°C (approximately 350°F) convection.
Beat eggs, sugar and vanilla sugar with an electric hand mixer at highest speed until white and creamy about 1 minute.
Whisk together flour with cornstarch and baking powder and mix into egg mixture at low speed.
Pour dough into a piping bag and pipe in the form of ladyfingers (not too big, as dough will rise) onto a baking sheet lined with parchment paper. Bake for 10 minutes. Let cool.
Melt the chocolate in a double boiler dip half of each cookie into chocolate and place on a wire rack. Sprinkle with chopped pistachios and allow to dry completely.