The title of these cookies is way too long.
Flourless Almond Cookies w/Cardamom, Orange Zest & Pistachio (Adapted from Epicurious)
1 c sugar
1/3 c coconut oil, softened at room temperature
1 egg
1 T grated orange zest
2 c almond flour
1/4 cup potato starch (or cornstarch)
1 1/2 t ground cardamom
1/4 t kosher salt
1/2 cup pistachios, finely chopped
3 oz dark chocolate (for drizzling; optional)
Cream sugar, coconut oil in a large bowl. It should look like wet sand. Add egg and orange zest. Whisk in almond flour, potato starch (cornstarch), cardamom, and salt. Fold into wet ingredients. Cover with plastic wrap and chill for 1 hour. Spread pistachios on a baking sheet. Divide dough into 2 balls. Roll into a 1 1/2" log. Roll logs in pistachio nuts to coat. Wrap logs in plastic wrap and chill 1-2 hours.
Slice off 1/4" thick slices and place on baking sheets lined with parchment (or Silpat). If not using chocolate to decorate, sprinkle with leftover pistachios. Bake at 350 for 8-12 minutes. Let cool on sheets for 1 minute and then cool completely on wire racks.
Melt chocolate in 15-second bursts in microwave or in a double boiler. Drizzle over cookies and let set.
I found it easiest to put the chocolate in a small sealing bag and cut the corner. It was easier to drizzle and gave the cookies a better look. I also tried to form the dough into logs right away. This didn't work so well. The dough is pretty soft. It is easier to chill it for a little. You can definitely make this dough well ahead of time and bake them up when ready. They really make a great gluten-free dessert.
Flourless Almond Cookies w/Cardamom, Orange Zest & Pistachio (Adapted from Epicurious)
1 c sugar
1/3 c coconut oil, softened at room temperature
1 egg
1 T grated orange zest
2 c almond flour
1/4 cup potato starch (or cornstarch)
1 1/2 t ground cardamom
1/4 t kosher salt
1/2 cup pistachios, finely chopped
3 oz dark chocolate (for drizzling; optional)
Cream sugar, coconut oil in a large bowl. It should look like wet sand. Add egg and orange zest. Whisk in almond flour, potato starch (cornstarch), cardamom, and salt. Fold into wet ingredients. Cover with plastic wrap and chill for 1 hour. Spread pistachios on a baking sheet. Divide dough into 2 balls. Roll into a 1 1/2" log. Roll logs in pistachio nuts to coat. Wrap logs in plastic wrap and chill 1-2 hours.
Slice off 1/4" thick slices and place on baking sheets lined with parchment (or Silpat). If not using chocolate to decorate, sprinkle with leftover pistachios. Bake at 350 for 8-12 minutes. Let cool on sheets for 1 minute and then cool completely on wire racks.
Melt chocolate in 15-second bursts in microwave or in a double boiler. Drizzle over cookies and let set.
I found it easiest to put the chocolate in a small sealing bag and cut the corner. It was easier to drizzle and gave the cookies a better look. I also tried to form the dough into logs right away. This didn't work so well. The dough is pretty soft. It is easier to chill it for a little. You can definitely make this dough well ahead of time and bake them up when ready. They really make a great gluten-free dessert.
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