Soft chocolate and pistachio cookies, gluten-free, fragrant, delicious and melt in your mouth thanks to the presence of chocolate in the dough, delightful!!
They are easy and quick to make; I usually prepare them with my child who enjoys making the balls and rolling them in sugar… making a mess everywhere 😅
If you want to make them “glutenous,” replace the gluten-free mix with regular all-purpose flour. If you want them gluten-free with natural flours, use 60% rice flour and 40% cornstarch or corn flour.
Shall we see the recipe?
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: about 30 cookies
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 3/4 cups gluten-free all-purpose flour
- 1/2 cup pistachio flour
- 3/4 cup sugar
- 6 tbsp butter
- 2 eggs
- 6 oz dark chocolate
- 1 tsp baking powder
- 1 tsp vanilla extract (or 1 sachet vanilla sugar)
- as needed powdered sugar
Steps
In a bowl, sift the flour, cocoa powder, pistachio flour, baking powder, and salt. Mix the dry ingredients well and set aside.
Melt the chopped chocolate with the butter in a double boiler or microwave. Let it cool slightly.
Separately, beat the eggs with the sugar, then add the melted and cooled chocolate while still beating, add the vanilla extract and the flours. Mix until the ingredients are combined.
You will have a soft but workable dough, cover with plastic wrap and let rest for 30 minutes in the fridge.
Form balls of dough, about the size of a small meatball (around 3/4 oz), roll them in powdered sugar and place them on the baking sheet lined with parchment paper, spaced apart.
Bake at 180°C (approximately 350°F) for about 12 minutes.
Once baked, let them cool before removing from the parchment paper.
👉As always, I recommend storing the cookies in a closed jar to keep them fresh for several days.
👉If you tried my recipe, let me know in the comments and especially let me know if you liked it!!
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