chocolate pistachio cookies
We have a cookie contest this coming week at work and despite all my prior cooking efforts, I've never been in a contest before. I wasn't sure where I stood on the contest, was I going to take it seriously and really bring my A game? or keep it casual and do the bare minimum? I think I settled somewhere in the middle.
I did some light googling for recipes last week on the train for inspiration. I didn't come away with any winners. Up until last night I was still planning on some sort of gingersnap situation and potentially dipping it in chocolate. The other option was a pistachio cranberry shortbread. Get it? The red and green cookie.
But some how this gem popped up and I wanted to give it a shot. I figured the "gluten free" angle might give me an edge in the competition :). The next best thing would be to make it dairy free but that would mean saying farewell to the nutella which seems dumb. It's so good.
I kid you not this cookie is amazing and so easy. I made them in less than an hour before 9 am on a Sunday. They taste like a brownie and a macaroon had a baby. Then we decided to drizzle the baby in Nutella and sprinkle it with pistachio and sea salt.
- Start by preheating your oven to 350 F and lining your cookie sheets with parchment paper.
- In a medium bowl, combine together the sugar and cocoa powder.
- Add in the egg whites and vanilla extract and mix until a batter forms. It'll be relatively thick like a brownie batter.
- Fold in the chocolate chips and almond flour.
- Drop cookie dough onto the sheet pan about 2-3 inches apart. They will spread a fair bit during baking.
- Bake for 9-14 minutes, or until the tops begin to crack.
- Do not remove the cookies from the pan until they have completely cooled.
- In a small bowl, warm the Nutella in the microwave for a few seconds until smooth enough to drizzle.
- Drizzle the Nutella on top of each cookie, then sprinkle on the sea salt and pistachios.
1 1/2 cups powdered sugar
1/3 cup unsweetened cocoa powder
a pinch of salt
2 large egg whites at room temperature
1 teaspoon vanilla extract
1/2 cup dark chocolate chips
1/3 cup almond flour
sea salt
chopped pistachios
warm Nutella for drizzling
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