Chewy Pistachio Cookies with Dark Chocolate + Sesame {gluten free}


 Prep Time : 15 + 10 Minutes | Cook Time : 10 Minutes | Total Time : 3 hours | Difficulty : Easy

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Hello my lovelies! Our dishwasher is broken! Dark days. So we are making things that use very few dishes. I also needed a break from cake. So here we are. Whipping up buttery pistachio cookies in the food processor. Crisp, golden outsides. Chewy, nutty insides. Easy treats that don’t need the oven to be on for very long. We have finally got a semblance of summer here in Wellington. Because we didn’t get a natural lead-in it’s very hot all at once. I might defrost the freezer this week for a spot of cool air. These simple moreish cookies use ground nuts and coconut flour and are gluten free. Everyone should be able to have treats. We aren’t pretending they are low-carb though. Because sugar. Life needs a little sweetness.

To make the dough, pop the coconut flour, ground almonds, pistachios, baking powder, sugar and salt into the food processor.

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Blitz for a minute or so until the nuts are finely ground.

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Add the butter and pulse until it has bee completely rubbed in.

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Add the egg white, vanilla extract and almond extract. Pulse until the dough comes together.

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Tip the dough out onto the bench and bring it together. It will be sticky.

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Divide it into two and form each piece into a log 1 and a half to 2 inches in diameter.

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Wrap each tightly in plastic wrap, twisting the ends to press the dough into a neater cylinder.

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Chill the dough for at least 2 hours. Heat the oven to 180C (350F). Line 2  cookie sheets with baking paper. Using a sharp serrated knife, cut 1/2 inch slices.

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Place the slices onto the trays and use your fingers to tidy up any that have squished a little bit.

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Bake for 10 to 12 minutes until golden at the edges and the tops look puffed and a bit cracked. As they cook they will settle back flat.

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When the cookies are cold we can dress them up. Melt the dark chocolate. You can dip or drizzle as you like. Sprinkle with toasted sesame seeds.

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Chewy Pistachio Cookies with Dark Chocolate + Sesame {gluten free}


Prep Time : 15 + 10 mins | Cook Time : 10 mins | Total Time : 3 hours | Difficulty : Easy | Makes : 30 cookies

Crisp buttery pistachio cookies with chewy centres, finished with a touch of dark chocolate and toasted sesame seeds.

Ingredients:

  • 1/2 cup (50 grams) coconut flour
  • 3/4 cup (100 grams) shelled pistachios
  • 1/2 cup (50 grams) ground almonds
  • 1/4 teaspoon baking powder
  • 1 cup plus 1 tablespoon (225 grams) sugar
  • 6 tablespoons (85 grams) butter
  • if using unsalted butter, add 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 large egg white
  • 2 ounces (50 grams) dark chocolate (70%) for drizzling, double the amount if you wish to dip
  • 1 tablespoon toasted sesame seeds

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

  • Food processor
  • Cookie sheets lined with baking paper

Directions:

To make the dough, pop the coconut flour, ground almonds, pistachios, baking powder, sugar and salt into the food processor.

Blitz for a minute or so until the nuts are finely ground. Add the butter and pulse until it has bee completely rubbed in.

Add the egg white, vanilla extract and almond extract. Pulse until the dough comes together.

Tip the dough out onto the bench and bring it together. It will be sticky. Divide it into two and form each piece into a log 1 and a half to 2 inches in diameter.

Wrap each tightly in plastic wrap, twisting the ends to press the dough into a neater cylinder.

Chill the dough for at least 2 hours. Heat the oven to 180C (350F). Line 2  cookie sheets with baking paper. Using a sharp serrated knife, cut 1/4 inch slices.

Place the slices onto the trays and use your fingers to tidy up any that have squished a little bit. Bake for 10 to 12 minutes until golden at the edges and the tops look puffed and a bit cracked. As they cook they will settle back flat.

When the cookies are cold we can dress them up. Melt the dark chocolate. You can dip or drizzle as you like. Sprinkle with toasted sesame seeds.

Cook’s Notes:

  • These cookies can be filled if you like – use a delicately flavoured filling that won’t overpower the pistachio like a white chocolate ganache.
  • Use these cookies to make ice cream sandwiches – use a good quality vanilla ice cream and coat the sides with toasted sesame seeds
  • You can get pre-toasted sesame seeds at asian supermarkets or toast your own. Cook them very gently in a small frying pan, moving them around with a spoon or spatula until they’re golden.

 – These cookies will keep well in an airtight container for up to a week – the crisp outsides will soften over time – 

Adapted from Flavor Flours by Alice Medrich.

© 2017 The Winsome Baker. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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