40 min
40 min
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If there’s one thing that always excites me about gluten-free products, it’s that their gluten-free versions often surpass their gluten-containing counterparts. When it comes to making cookies, substituting almond flour for all-purpose not only yields a delightful taste and essence but also creates a wonderfully soft, fudgy texture. These cookies are a delightful fusion of chocolate and pistachios, both inside and out. Whisking the egg whites to soft peaks and gently folding them into the cookie dough makes these cookies even lighter and more enjoyable! Give them a try.
Preheat the oven to 350°F or 170°C.
Melt the chocolate and butter in a microwave-safe bowl or using a double boiler, and mix until combined.
In a separate bowl, whisk egg yolks, 200 gr sugar and almond extract until smooth. Add almond flour, cocoa powder and salt, and mix until combine.
In a bowl, whisk the egg white and 100 gr sugar until you reach soft peaks (about 5-7 min).
Fold half of the egg white mixture into the rest of the ingredients.
Add the chopped chocolate and pistachios, and the rest of the egg white mixture, and fold them in until combined.
Let the cookie dough to rest for 20 minutes.
Scoop the cookie dough onto a baking tray (lined with a parchment paper) and bake for 12 min.
The moment the cookies come out of the oven, use a cookie cutter or a big glass to round them into a perfect circular shape. Grate pistachios on top.
YASSS!
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