Gluten Free Pistachio Truffle Cookies Recipes
GLUTEN-FREE PISTACHIO TRUFFLE COOKIES
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
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.
GLUTEN-FREE PISTACHIO TRUFFLE COOKIES
These naturally gluten-free cookies are a cross between two favorite holiday indulgences: truffles and macaroons.
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- PreparationMake 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.
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5/5 (1)Total Time 25 minsCategory DessertCalories 361 per serving
- Spray an 8 by 4 inch loaf pan with cooking spray or brush with butter. Line the pan with a piece of parchment paper (important if you want to be able to remove the cake from the pan.)
- Chop the chocolate evenly into small pieces. Alternatively, you can use good quality chocolate chips that contain no wax fillers. Place the chocolate in a mixing bowl.
- Bring the cream and liqueur (if using) just to a boil over medium-high heat. Stir the vanilla into the hot cream and pour the chocolate and let sit for 5 minutes. Stir until the chocolate and cream are fully combined and the mixture is smooth and glossy. Pour into the prepared pan, smooth out the top and sprinkle with the chopped nuts if using. Cover with a piece of plastic wrap and refrigerate 4 hours or until firm.
- Using the parchment to help you, remove the cake from the pan and slice with a thin, hot knife (run the knife under hot water then dry with a towel.)
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- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or a silicone baking mat.
- In the bowl of a mixer fitter with the whisk attachment, combine the cake mix, pudding, eggs, oil, and vanilla. Mix on medium speed for 2 minutes. Stir in the pistachios.
- Scoop the dough onto the prepared baking sheets using a small ice cream scoop, spacing an inch apart. Bake for 10-12 minutes or until set and just starting to brown around the edges. Let cool.
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- Divide dough into thirds; set aside one-third. Place remaining thirds into separate small bowls. Starting with small amount of gel food color, tint dough in bowls to desired shade of red and green dough, adding additional food color, if necessary.
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- For the Pistachio Truffle Filling: Preheat your oven to 350 degrees F. Spread the pistachios on an ungreased baking sheet. Bake until the pistachios smell toasty and fragrant, about 5 minutes. DO NOT WALK AWAY, and keep a close watch on them so that they do not burn. Once the pistachios are toasted, immediately remove them from the baking sheet to a bowl or plate so that they do not continue to toast and burn on the hot baking sheet.
- If the dates are hard or dry, place them in a bowl and cover with boiling water to rehydrate. Let sit 10 minutes, then drain and pat dry.
- Place the walnuts and 3/4 cup of the toasted pistachios in a food processor. Pulse until the nuts reach the consistency of a meal. Remove from the food processor and set aside. Place the remaining 1/4 cup pistachios in the food processor, then pulse until they are as crushed as you would like them to be for sprinkling on top (I left mine somewhat coarse). Remove to a separate plate or bowl and save for topping the truffles.
- Place the pitted dates in the food processor. Pulse in long bursts until the dates form a sticky paste and only small bits remain (the dates may form a ball that sticks to the side). Add the cocoa powder, vanilla extract, salt, and 1/2 cup of the ground walnut-pistachio mixture. Pulse a few times to incorporate. Continue adding the ground nuts a few tablespoons at a time until you have a loose, malleable "dough" that can be scooped and pressed into balls.
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- TOAST THE PISTACHIOS: Heat oven to 325°. Toast the pistachios on a baking sheet for 7 to 10 minutes or until lightly browned, let cool, and chop.
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