Fursecuri cu ciocolată și fistic (fără gluten, fără ouă, fără lactate)

Acestea Chocolate Pistachio Cookies are simple cookies made with no eggs, no dairy, no gluten, no refined sugar but full of taste!

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Fursecuri cu ciocolată și fistic

Acestea Chocolate Pistachio Cookies are simple cookies made with no eggs, no dairy, no gluten, no refined sugar but full of taste!

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Timp de pregatire: 10 minute min

Timp de gătit: 12 minute min

Timpul total: 22 minute min

Curs: Snacks

Bucătăria: american

porţii: 10 fursecuri

calorii: 265.1 kcal

Autor: Carine Claudepierre

Modul CookÎmpiedicați ecranul să se întunece

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Ingrediente

SUA obișnuită - metric

• ▢ 2 cupe Faina de migdale - (nota 1)
• ▢ ⅓ ceaşcă Fistic - unsalted, finely chopped or pulsed into a ground texture – set aside 1 tablespoon to decorate (note 2)
• ▢ ¼ ceaşcă Pudră de cacao neîndulcită
• ▢ ½ linguriță Praf de copt
• ▢ ¼ linguriță Sare - optional (note 3)
• ▢ ⅓ ceaşcă Sirop de arțar - (nota 4)
• ▢ ¼ ceaşcă Ulei de măsline cu aromă blândă - (nota 5)
• ▢ 1 lingură Apă rece - (nota 6)
• ▢ 1 linguriță Extract de vanilie - facultativ
• ▢ ¼ linguriță Extract de migdale - (nota 7)
• ▢ ⅓ ceaşcă Chipsuri de ciocolată neagră fără lactate

Instrucțiuni

• Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper and lightly oil the paper with cooking oil spray. Set aside.
• Place the pistachios in a food processor and blend until they form a fine powder. Or, place them on a chopping board and chop, but this takes a good 2-3 minutes, as you must chop them super finely to prevent the cookie dough from being fragile.
• In a large mixing bowl, stir almond flour, finely chopped pistachios, cocoa powder, baking soda, and salt if used. Whisk to evenly combine.
• Add maple syrup, oil, water, vanilla extract, almond extract, if used, and chocolate chips.
• Stir with a rubber spatula until it starts to look crumbly, then lightly oil your hands and squeeze the ingredients together to form a soft, sticky dough. If too dry, add a little more water. It should form a dough ball.
• Grab 1 1/2 tablespoons of dough, roll it into a ball, place it on the baking sheet, and repeat, leaving an inch of space between the dough balls. They expand a bit in the oven. Gently flatten the top of the cookie dough ball using the palm of your hand. It should form a 1/3-inch thick cookie (1 cm).
• Bake the cookies in the center rack of the oven for 12-14 minutes at 350°F (180°C) until dry on top and darker on the edges.
• Let them cool down for 15 minutes on the cookie sheet, without touching them at all. They firm up as they cool down. Then slide a spatula under each cookie, and let them cool down on a wire rack for 1 hour.

notițe

Notă 1: I am using ultra-fine almond flour with a light golden color, which makes the best moist cookies. You can use almond meal, but the cookies will be drier. Cashew flour and hazelnut flour work too. You can’t use flour or oat flour. For a nut-free version, use sesame seed flour.

Notă 2: Unsalted. Make sure the pistachios are finely ground or chopped. If you have big pieces, the cookie dough will be fragile and fall apart.

Notă 3: This enhances the cocoa flavor, but you can skip it if you watch your sodium intake.

Notă 4: Or agave syrup, coconut nectar, Yacon syrup.

Notă 5: Or any low-flavor oil you like.

Notă 6: Water brings the cookie dough together.

Notă 7: Only if you like the light bitter taste of it.

StocarePăstrați fursecurile la temperatura camerei până la 4 zile într-un recipient etanș. Puteți congela fursecurile în pungi Ziploc și le puteți decongela la temperatura camerei cu o zi înainte.

Modul cuptor: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

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Nutriţie

servire: 1fursec | calorii: 265.1kcal | Carbohidrați: 17.8g | Proteină: 6.5g | Gras: 20.5g | Grăsime saturată: 3.7g | Grăsimi polinesaturate: 1.2g | Grasime monosaturata: 5g | Sodiu: 120.9mg | Potasiu: 137.6mg | Fibră: 3.8g | Zahăr: 9.7g | Vitamina A: 17.6IU | Vitamina B12: 0.02pg | Vitamina C: 0.3mg | Calciu: 84.1mg | fier: 1.4mg | Magneziu: 20.2mg | Fosfor: 43.5mg | Zinc: 0.5mg

Ingrediente și înlocuiri

Ai nevoie doar de câteva ingrediente simple pentru a prepara această rețetă. Iată cum să le alegi și să le înlocuiești.

• Faina de migdale – This creates the base of the cookie and provides a moist, tender crumb without gluten. Cashew flour or hazelnut flour are great options that keep the texture similar.
• Fistic – These add the signature crunch and nutty flavor to the recipe. You can swap them for hazelnuts or pecans if you want a different flavor profile, but pistachios look the best against the dark cocoa.
• Pudră de cacao neîndulcită – This brings the deep chocolate flavor. Cacao powder or Dutch-processed cocoa powder work perfectly as well.
• Praf de copt – This helps the cookies rise slightly and softens the texture.
• Sare – It balances the sweetness and makes the cocoa flavor pop.
• Sirop de arțar – This acts as the sweetener and the sticky binder that holds the gluten-free flour together. Agave syrup or coconut nectar are excellent liquid sweetener alternatives.
• Ulei de măsline cu aromă blândă – This adds necessary moisture and healthy fats. Melted coconut oil or avocado oil are suitable swaps if you want a neutral taste.
• Apă rece – This hydrates the almond flour just enough to bring the dough into a ball.
• Extract de vanilie – This rounds out the flavors and adds sweetness.
• Extract de migdale – This intensifies the nutty flavor profile. You can skip it if you prefer a stronger chocolate focus.
• Chipsuri de ciocolată neagră fără lactate – These add melting pockets of chocolate. Chopped dairy-free chocolate bars or even cacao nibs are fun options to vary the texture.

How to Make Chocolate Pistachio Cookies (In Pictures)

Sfaturile de copt ale lui Carine

Let me share a few more tips for a perfect cookie.

• Finely chop the pistachios – Make sure you chop the pistachios very finely, otherwise, the dough will be fragile. I recommend using a food processor to pulse them into a fine crumb; it is faster and creates the perfect ground texture.
• Vary the chocolate – If you prefer a less sweet cookie, you can skip the chocolate chips or use finely chopped 85% dark chocolate. Dairy-free white chocolate chips also work well if you want a different look.
• Îmbunătățiți aroma – Adding salt to the dough is crucial as it really helps to bring out the rich chocolate flavor.
• Check your nuts – Ensure you use unsalted pistachios to keep the flavor balanced!

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