Gluten-Free White Chocolate Pistachio Cookies
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This recipe makes 32 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 6161 cal |
| pro | 2 g2g pro |
| total fat | 3 g3g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 7 g7g carb |
| fibre | 1 g1g fibre |
| chol | 0 mg0mg chol |
| sodium | 7 mg7mg sodium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 11 iron |
| folate | 11 folate |
Letting this batter stand allows the pretty green tint of the pistachios to develop. If you don't have a piping bag, use a small plastic bag with a corner snipped off.
Ingredients
- 3 egg whites 3 egg whites
- 1/2 cup granulated sugar 1/2 cup granulated sugar
- 2 cups ground pistachio nuts 2 cups ground pistachio nuts
- 1/2 cup gluten-free all-purpose baking flour , (such as Bob1/2 cup gluten-free all-purpose baking flour, (such as Bob
- 1/4 tsp ground cardamom 1/4 tsp ground cardamom
- 1 pinch salt 1 pinch salt
- 3 oz white chocolate , chopped3 oz white chocolate, chopped
Preparation
In large bowl, beat egg whites until soft peaks form; beat in sugar until stiff glossy peaks form. In separate bowl, whisk together 1-3/4 cups (425 mL) of the pistachios, flour, cardamom and salt ; fold into egg whites. Let stand for 5 minutes.
With damp hands, roll by rounded 1 tbsp (15 mL) into balls. Place, 2 inches (5 cm) apart, on parchment paper–lined baking sheets; press into 1-1/2-inch (4 cm) rounds. Bake in 325°F (160°C) oven until firm to the touch and bottoms are golden, 15 to 18 minutes. Let cool on pan on rack.
In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate. Using piping bag fitted with small plain tip, pipe chocolate over cooled cookies. Sprinkle with remaining pistachios. Let stand on rack until set. (Make-ahead: Store layered between waxed paper in airtight container for up to 5 days.)
With damp hands, roll by rounded 1 tbsp (15 mL) into balls. Place, 2 inches (5 cm) apart, on parchment paper–lined baking sheets; press into 1-1/2-inch (4 cm) rounds. Bake in 325°F (160°C) oven until firm to the touch and bottoms are golden, 15 to 18 minutes. Let cool on pan on rack.
In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate. Using piping bag fitted with small plain tip, pipe chocolate over cooled cookies. Sprinkle with remaining pistachios. Let stand on rack until set. (Make-ahead: Store layered between waxed paper in airtight container for up to 5 days.)
Source : Canadian Living Magazine: December 2008
- Keywords : Dessert; Gluten-free; Bake; Eggs; Pistachios; White chocolate; 100 calories;
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