Gluten-Free Pistachio Truffle Cookies

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. 1

   In a small saucepan, heat cream and brown rice syrup over medium heat until it just begins to simmer.

2. 2

   Immediately remove the pot from heat and add chocolate.

3. 3

   Let stand for 3 minutes, then stir until chocolate is melted and smooth.

4. 4

   Add cognac and stir to combine.

5. 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. 6

   Arrange the racks in the upper and lower rungs in the oven and preheat the oven to 325°F.

7. 7

   In the bowl of a food processor, pulse 3 tablespoons pistachios until very finely ground and powdery.

8. 8

   Set ground pistachios aside.

9. 9

   In the bowl of a food processor, combine remaining 1 cup pistachios, sugar, cornstarch, and salt; pulse until very finely ground.

10. 10

    Add the egg white, vanilla extract, and almond extract, and pulse until well combined.

11. 11

    Drop dough by teaspoonfuls onto two parchment-lined baking sheets, spacing them 1 inch apart.

12. 12

    Use a finger dipped in water to gently flatten the pistachio rounds until they are about 1 inch in diameter.

13. 13

    Bake until the cookies are set and edges are golden, about 12 minutes.

14. 14

    Let the cookies to cool completely, then freeze cookies for 1 hour.

15. 15

    Once the cookies have been frozen, spoon 1/2 teaspoon truffle filling on the flat side of each cookie.