Gluten-free pistachio cookies ala Dubai
These gluten-free pistachio cookies ala Dubai are a great choice for all those who like exotic flavors and want to enjoy a healthier version of sweets. Thanks to Liana Cake mix, the preparation is easy and the result is soft, crispy and full of pistachio cream or apricot jam. Perfect for coffee, visits or as a gift.
Ingredients
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Cookie dough
90 g finely chopped pistachios
70 g powdered sugar
210 g Liana Cake mix
150 g butter
1 egg
Pistachio cream
70 ml of cream 33%
50 g white chocolate
80 g pistachio paste
Milk chocolate
150 g milk chocolate
15 g cocoa butter
50 g white chocolate
green dye
white sesame
Fruit cookies
1 cup apricot jam
150 g white chocolate
15 g cocoa butter
chopped pistachios
- Dough preparation: Mix all ingredients, make a compact dough. Do not knead for long. Weigh out 30g of the dough, form a ball, place on a baking sheet with baking paper and press gently. Place the balls further apart, as the dough will spread slightly during baking. Make a depression. Bake at 180 °C for 15 minutes. After baking, let them cool for a while, as they are fragile when warm.
- Pistachio cream: Heat the cream in the microwave (it must be hot, not boiling), pour it over the chopped white chocolate and stir to melt. Add the pistachio paste, stir and refrigerate for 30 minutes. Then transfer the cream to a pastry bag and pipe onto the cookies. Then put them in the freezer for 15 minutes, for easy dipping in chocolate.
- Milk chocolate: Mix the milk chocolate with cocoa butter, melt in the microwave. Melt the white chocolate in the same way, and dye it green. Dip the cookies in the chocolate, decorate with green chocolate and sprinkle with sesame seeds.
- Fruit version: Fill the baked cookies with apricot jam, let them set in the freezer for 15 minutes. In the meantime, melt the white chocolate with cocoa butter. With white chocolate, you need to stir more often to prevent it from burning. Dip the cookies in the white chocolate and sprinkle with chopped
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Ingredients
Print recipe
Share on Facebook
Cookie dough
90 g finely chopped pistachios
70 g powdered sugar
210 g Liana Cake mix
150 g butter
1 egg
Pistachio cream
70 ml of cream 33%
50 g white chocolate
80 g pistachio paste
Milk chocolate
150 g milk chocolate
15 g cocoa butter
50 g white chocolate
green dye
white sesame
Fruit cookies
1 cup apricot jam
150 g white chocolate
15 g cocoa butter
chopped pistachios
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