Almond Flour Chocolate Pistachio Shortbread Cookies
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Recipe Intro From thegreatspoonfeed
These Almond Flour Chocolate Pistachio Shortbread Cookies offer a healthier twist on classic shortbread. Featuring a base of almond flour studded with chocolate-coated pistachios and a chocolate dip, these cookies are the perfect indulgent companion to a hot cup of tea or coffee.
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ingredients
- 2 1/2 cups almond flour
- 6 tablespoons unsalted butter, melted and cooled to room temperature
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 3/4 cup Nichols Farms Cocoa Cookie Pistachios, plus more for topping
- 1/2 cup mini chocolate chips
- 7 ounces semisweet baking chocolate, chopped
- 1 teaspoon coconut oil
Method
Step 1
Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper.
Step 2
In a medium bowl, mix the almond flour, melted butter, maple syrup, vanilla extract, Cocoa Cookie Pistachios, and mini chocolate chips to form a thick dough.
Step 3
Using a small cookie scoop or spoon, form the dough into 12 balls, each about 1 inch in diameter. Space the balls 2 inches apart on the prepared baking sheet. Gently flatten each ball to about 1 cm thickness using the bottom of a measuring cup.
Step 4
Bake in the preheated oven for 10-12 minutes, or until the cookies are golden. Remove from the oven and let them cool completely on the baking sheet.
Step 5
For the chocolate coating, combine the chopped baking chocolate and coconut oil in a small bowl. Microwave in 20-second increments, stirring between each, until the chocolate is fully melted and smooth.
Step 6
Dip or drizzle the cooled cookies with the melted chocolate, then sprinkle with additional chopped Cocoa Cookie Pistachios.
Step 7
Allow the chocolate to set before serving.