
Gluten-Free Pistachio Truffle Cookies
A delicious french dish. Perfect for vegetarians. Gluten-free friendly.
Total Time
172 min
Serves
6
Rating
0.0 (0)
Ingredients
- 1/2 cup heavy cream
- 2 tablespoons brown-rice syrup
- 8 ounces high-quality bittersweet chocolate
- finely chopped
- 1 tablespoon cognac
- 1 cup plus 3 tablespoons shelled pistachios
- divided
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon fine sea salt
- 1 large egg white
- 1 teaspoons vanilla extract
- 1/8 teaspoon almond extract
- 6 ounces high-quality bittersweet chocolate
- roughly chopped
- 1 tablespoon extra-virgin coconut oil
Instructions
- 1
In a small saucepan, heat cream and brown rice syrup over medium heat until it just begins to simmer.
- 2
Immediately remove the pot from heat and add chocolate.
- 3
Let stand for 3 minutes, then stir until chocolate is melted and smooth.
- 4
Add cognac and stir to combine.
- 5
Transfer truffle filling to a medium bowl and let stand at room temperature until the texture thickens and resembles peanut butter, whisking occasionally, about 45 minutes.
- 6
Arrange the racks in the upper and lower rungs in the oven and preheat the oven to 325°F.
- 7
In the bowl of a food processor, pulse 3 tablespoons pistachios until very finely ground and powdery.
- 8
Set ground pistachios aside.
- 9
In the bowl of a food processor, combine remaining 1 cup pistachios, sugar, cornstarch, and salt; pulse until very finely ground.
- 10
Add the egg white, vanilla extract, and almond extract, and pulse until well combined.
- 11
Drop dough by teaspoonfuls onto two parchment-lined baking sheets, spacing them 1 inch apart.
- 12
Use a finger dipped in water to gently flatten the pistachio rounds until they are about 1 inch in diameter.
- 13
Bake until the cookies are set and edges are golden, about 12 minutes.
- 14
Let the cookies to cool completely, then freeze cookies for 1 hour.
- 15
Once the cookies have been frozen, spoon 1/2 teaspoon truffle filling on the flat side of each cookie.