Buttery Almond Pistachio Thins (Gluten-Free Recipe)

Buttery Almond Pistachio Thins (Gluten-Free Recipe)
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Crisp, buttery wafer-like almond-flavored cookies garnished with vanilla drizzle and coarsely chopped pistachios. An attractive addition to any holiday cookie platter.
45 min
Prep Time
1:45
Total Time
42 cookies

Ingredients

Cookie

3/4 cup
Land O Lakes® Butter, softened
1/2 cup
powdered sugar
1
large Land O Lakes® Egg
1 teaspoon
almond extract
1 1/2 cups
Gluten-Free Flour Blend (see below)
1/2 teaspoon
salt
1/4 cup
sugar

Drizzle

1/2 cup
white baking chips or vanilla-flavored candy coating (almond bark)
1/4 cup
roasted and salted shelled pistachio nuts, coarsely chopped

Directions

  1. Combine butter and powdered sugar in bowl; beat at medium speed until creamy. Add egg and almond extract; continue beating until well mixed. Add gluten-free flour blend and salt; beat at low speed until well mixed. Cover bowl with plastic food wrap; refrigerate 1 hour or until firm.
  2. Heat oven to 350°F.
  3. Place sugar into bowl. Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart onto ungreased cookie sheets. Using drinking glass with flat bottom, flatten each cookie to 1/4-inch thickness. (If cookies stick to glass, dip bottom of glass in sugar.) Bake 8-10 minutes or until lightly browned on bottom. Cool completely.
  4. Place white baking chips in resealable plastic food bag. Microwave on Medium (50% power) 30-60 seconds, kneading bag every 15 seconds, until melted. Snip small opening at 1 corner. Drizzle melted chips over cooled cookies. Immediately sprinkle each cookie with 1/4 to 1/2 teaspoon chopped pistachios. Let stand until drizzle is set.

Recipe Tips

Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.

- To make ahead, bake cookies as directed. Cool completely. Place cooled cookies into freezer container with tight-fitting lid. Freeze up to 4 months. Let stand at room temperature until thawed. Drizzle with melted white baking chips; sprinkle with pistachios.

- This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.

Nutrition Facts (1 cookie)

Calories
80
Cholesterol
15mg
Carbohydrates
9g
Protein
1g
Fat
4.5g
Sodium
60mg
Dietary Fiber
0g

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