In a large bowl, combine pistachio meal and salt. In a small bowl, whisk together olive oil and egg; stir into pistachio mixture until thoroughly combined. Form the dough into a ball; press or roll between 2 sheets of parchment (or waxed) paper to 1/4-inch thickness. Remove top piece of paper. Transfer the bottom piece, with rolled-out dough attached, onto a baking sheet. Remove paper. Cut dough into 2-inch squares with a knife or pizza cutter. Bake at 350 degrees for 12-15 minutes, until lightly golden. Let crackers cool on baking sheet for 30 minutes.

Meanwhile, melt chocolate chips and shortening together in a double boiler. Dip cooled crackers into chocolate and place on waxed paper to cool and harden.