Gluten-Free Pistachio Truffle Cookies
Decadent gluten-free cookies featuring a pistachio base filled with rich chocolate truffle and finished with a chocolate coating. These elegant cookies combine the nutty flavor of pistachios with smooth bittersweet chocolate for a sophisticated treat.
Ingredients
- •½ cup heavy cream
- •2 tablespoons brown-rice syrup
- •8 ounces bittersweet chocolate
- •1 tablespoon cognac
- •1.19 cup shelled pistachios
- •¼ cup granulated sugar
- •1 tablespoon cornstarch
- •¼ teaspoon fine sea salt
- •1 large egg white
- •1 teaspoons vanilla extract
- •⅛ teaspoon almond extract
- •6 ounces bittersweet chocolate
- •1 tablespoon extra-virgin coconut oil
Cooking Instructions
- 1.
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.
8 min
- 2.
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.
45 min
- 3.
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.
5 min
- 4.
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.
5 min
- 5.
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.
72 min
- 6.
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.
20 min
- 7.
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.
10 min
- 8.
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.
20 min
- 9.
Make ahead: The cookies can be stored in the refrigerator for up to 1 week.