Gluten Free Pistachio Truffle Cookies Recipes

GLUTEN-FREE PISTACHIO TRUFFLE COOKIES

Gluten-Free Pistachio Truffle Cookies image

Provided by Liza Jernow

Categories Cookies Nut Wheat/Gluten-Free Pistachio Cognac/Armagnac

Yield Makes about 3 1/2 dozen cookies

Number Of Ingredients 16

Ingredients

For the truffle filling:
1/2 cup heavy cream
2 tablespoons brown-rice syrup
8 ounces high-quality bittersweet chocolate, finely chopped
1 tablespoon cognac
Pistachio cookie base:
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
For the chocolate shell:
6 ounces high-quality bittersweet chocolate, roughly chopped
1 tablespoon extra-virgin coconut oil

Steps:

Make the truffle filling:
In a small saucepan, heat cream and brown rice syrup over medium heat until it just begins to simmer. Immediately remove the pot from heat and add chocolate. Let stand for 3 minutes, then stir until chocolate is melted and smooth. Add cognac and stir to combine.
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.
Make the cookies:
Arrange the racks in the upper and lower rungs in the oven and preheat the oven to 325°F. In the bowl of a food processor, pulse 3 tablespoons pistachios until very finely ground and powdery. Set ground pistachios aside.
In the bowl of a food processor, combine remaining 1 cup pistachios, sugar, cornstarch, and salt; pulse until very finely ground. Add the egg white, vanilla extract, and almond extract, and pulse until well combined.
Drop dough by teaspoonfuls onto two parchment-lined baking sheets, spacing them 1 inch apart. Use a finger dipped in water to gently flatten the pistachio rounds until they are about 1 inch in diameter. Bake until the cookies are set and edges are golden, about 12 minutes. Let the cookies to cool completely, then freeze cookies for 1 hour.
Assemble the cookies:
Once the cookies have been frozen, spoon 1/2 teaspoon truffle filling on the flat side of each cookie. Use a butter knife or small offset spatula to shape the filling to a domed point. Freeze cookies until the filling is set, about 15 minutes more. Place cookies on a wire rack placed over a parchment-lined rimmed baking sheet.
In a heatproof bowl set over a medium saucepan of barely simmering water, combine the 6 ounces of chocolate and the coconut oil. Stir until mixture is smooth; remove from heat and let cool slightly.
Finish the cookies:
Working with one cookie at a time, spoon the chocolate shell over the cookies to completely enclose the filling. Sprinkle the top of each cookie with a pinch of reserve ground pistachio while the glaze is still wet. Let cool completely before serving.
Make ahead: The cookies can be stored in the refrigerator for up to 1 week.

ITALIAN PISTACHIO COOKIES (GLUTEN/GRAIN/SUGAR-FREE)

Italian Pistachio Cookies (Gluten/Grain/Sugar-Free) image

This is a wonderful recipe I created that is not only free of grains but also sugar and gluten! - via www.GastroChef.org

Provided by gastrochef101

Categories Dessert

Time 30m

Yield 24 cookies

Number Of Ingredients 5

Ingredients

1 cup almond flour
1 1/2 cups pistachio flour (fresh ground pistachios)
1/4 cup honey (unpasteurized)
1 1/2 cups pistachios, hulled & chopped
2 egg whites

Steps:

Preheat oven to 325°C.
In a food processor or blender, blend 1 cup of hulled pistachio nuts until it has been ground into a fine flour similar to the consistency of almond flour.
Combine almond and pistachio flours and egg whites and mix well.
Gently warm ¼ cup of unpasteurized honey on low to make it easy to mix and stir into almond pistachio mix.
At this step if you find your mix is far too wet add more pistachio or almond flour ¼ cup or less at a time. You don't want the mix too dry though, it should remain fairly moist, if you add too much flour you will need to balance this out with another egg white.
On parchment paper, spread out 1-2 cups of chopped pistachios or other nut preference.
Using a spoon, scoop out 1-2 inch balls and roll them into the chopped pistachios until fully coated.
Flatten balls slightly with a fork and bake for 12-15 minutes.
Allow cookies to bake longer if you find the cookies too soft to the touch.
Enjoy!

Nutrition Facts : Calories 83.8, Fat 3.6, SaturatedFat 0.4, Sodium 4.9, Carbohydrate 11, Fiber 1, Sugar 3.5, Protein 2.7

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