Gluten-Free Pistachio Truffle Cookies
['1/2 cup heavy cream', '2 tablespoons brown-rice syrup', '8 ounces high-quality bittersweet chocolate, finely chopped', '1 tablespoon cognac', '1 cup plus 3 tablespoons shelled pistachios, divided', '1/4 cup granulated sugar', '1 tablespoon cornstarch', '1/4 teaspoon fine sea salt', '1 large egg white', '1 teaspoons vanilla extract', '1/8 teaspoon almond extract', '6 ounces high-quality bittersweet chocolate, roughly chopped', '1 tablespoon extra-virgin coconut oil']
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.
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.
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.
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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