Gluten Free Pistachio Truffle Cookies Food

GLUTEN-FREE PISTACHIO TRUFFLE COOKIES

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)

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!