Saturday, October 1, 2016

Pistachio & Walnut (Gluten and dairy free Cookie)



Today I'm sharing a Gluten and dairy free cookie Recipe! These were covered in the Christmas baking back in 2012 but I'm doing a bit of a switch up. These are almost like the filling inside baklava but without the dough! Super yummy and a nice healthy treat!

I can imagine you could make endless variations using other nuts like hazelnuts or pecans, think about the nut you're using and choose the right sweetener for the job that complements it. My recipe says honey for the pistachio but I wanted to do a walnut too so even though honey goes with walnut I switched it up using pure maple syrup. Adding a dash of fleur de sel to the batter of each brings out the sweetness and flavour so I highly recommend that!

Add a splash of rose water or orange blossom water if you wish. Or almond extract to bring out the flavour of the almond and give more of a marzipan flavour.

These taste better and better as they sit so this makes for an easy and quick make ahead recipe for your guests!


PISTACHIO COOKIE (GLUTEN FREE) 

INGREDIENTS:
1 CUP ALMOND MEAL
1½ CUPS FRESHLY GROUND PISTACHIO FLOUR
¼ CUP UNPASTEURIZED HONEY
2 EGG WHITES
Pinch of fleur de sel of Sea Salt
1/2 tsp of orange blossom water (optional)

1-2 CUPS CHOPPED & HULLED PISTACHIOS (for texture)
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DIRECTIONS:
Preheat oven to 325 degrees. Combine almond and pistachio flours with the egg whites and mix well.
Gently warm honey and stir into the almond pistachio mixture. If the mixture is too wet, add more pistachio or almond flour, 1/4 cup or less at a time. It should remain fairly moist. Balance it out with more flour and another egg white, if needed. On parchment paper, spread out 1-2 cups of chopped pistachios or another nut preference. Using a spoon, scoop out 1-2 inch balls and dip the tops into the chopped pistachio. Flatten the balls slightly with a fork and bake for 12-15 minutes. Allow the cookies to bake longer they are soft to the touch.

Note: Watch the bottoms, mine almost browned a little too much.  Always stay close to the stove when baking.
Add a splash of rose water or orange blossom water if you wish. Or almond extract to bring out the flavour of the almond and give more of a marzipan flavour.


Walnut cookie (GLUTEN FREE) 

INGREDIENTS:
1 CUP ALMOND MEAL
1½ CUPS FRESHLY GROUND walnuts 
¼  CUP UNPASTEURIZED HONEY (or maple syrup)  (add more to taste as walnuts can be bitter)
1-2 cups chopped walnuts or whole walnut halves for decor 
2 EGG WHITES
A pinch of fleur de sel or Sea salt

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DIRECTIONS:
Preheat oven to 325 degrees. Combine almond and walnut flours with the egg whites and mix well.
Gently warm honey (or maple syrup) and stir into the almond walnut mixture. If the mixture is too wet, add more walnut or almond flour, 1/4 cup or less at a time. It should remain fairly moist. Balance it out with more flour and another egg white, if needed. In a plate spread out 1-2 cups of chopped walnuts or another nut preference. Using a spoon, scoop out 1-2 inch balls and dip the top part of the ball into the walnut pieces then place on tray (it's better to avoid having the chopped nuts underneath or they burn)
Alternately roll balls and simple place on tray then add a half walnut to the top of each pressing in gently. I sprinkled a little sugar on top too.  Flatten the balls slightly with a fork and bake for 12-15 minutes. Allow the cookies to bake longer if they are soft to the touch.

Note: Watch the bottoms, mine almost browned a little too much.  Always stay close to the stove when baking.






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