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Chocolate Pistachio Cookies (Gluten Free)

Chocolate Pistachio Cookies {Gluten Free}

themindfulmeringue
Crispy. Gooey. Chocolatey. My Chocolate Pistachio cookies are covered in crushed pistachios, filled with silky pistachio paste, and topped with an extra layer of glossy milk chocolate for that quintessential Dubai Chocolate flavour! You won't believe they're gluten free.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings 14 cookies

Equipment

Ingredients
 
 

  • 1 1/2 cups Almond Flour unbleached, fine ground
  • 1/4 cup Unsweetened Cocoa
  • 1/2 cup Granulated Sugar or unrefined, cane sugar
  • 1 Eggs large, room temperature
  • 2 tsp Vanilla Extract
  • a pinch of salt
  • 1/4 cup Pistachios raw and crushed/chopped finely
  • 2 tbsp Pistachio Cream
  • 1/3 cup Milk Chocolate melted

Instructions
 

  • Preheat oven to 350F (325F convection bake). Line 1-2 baking trays with parchment and set aside .
  • In a large bowl, mix together sugar, almond flour, cocoa, and salt. Add egg and vanilla extract and combine using a spatula. The mixture will be thick.
  • Form into 1 tbsp dough mounds, roll into balls. Roll the sides of each cookie into crushed pistachios. Place on a baking sheet, 1-2" apart.
  • Bake for ~15 minutes or until the tops are dry to the touch. Let cool on baking sheet. While cookies are cooling, use a small spoon to gently indent the centres of each cookie.
  • Add pistachio cream to a piping bag and place a layer into the centre of each cooled cookie. Top this with a layer of melted chocolate.
  • Place cookies into the fridge/freezer for 10-15 minutes to allow the chocolate tops to set.
  • Enjoy!

Notes

Sofia’s Tips:
  • For a quick chocolate temper - I use the microwave!
  • Steps: Microwave half of your chocolate in 30 min increments until most of the chocolate is melted. Add the remaining half of chocolate and stir into the melted chocolate.
  • Store in an airtight container at room temperature for 2 to 3 days.
  • Refrigerate in an airtight container for up to 1 week
  • Freeze baked and filled cookies for up to 2 months (simply rest at room temperature for 30min-1h to thaw)
  • Make ahead: bake the cookies a day early. Fill and cap with chocolate before serving.
 
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