Fine Shortbread Cookies with Chocolate and Pistachios
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Cook Time
1 h 30 min
Servings
60
Difficulty
Medium
Prep Time
40 Min
Description
This Thermomix® recipe for fine shortbread cookies with chocolate and pistachios is a gluten-free treat for the Christmas season. The main ingredients are butter, sugar, gluten-free flour, almonds and dark chocolate coating. In 90 minutes, approx. 60 servings of festive finger food are created. Ideal as a dessert or with coffee, perfect for anyone who loves gluten-free cookies.
Ingredients (8 ingredients)
-
200 g Butter
-
120 g Sugar
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1 Pck. Vanilla sugar
-
3 Eggs
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400 g gluten-free Flour
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100 g ground Almonds
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100 g Bittersweet chocolate coating
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1 Pck. chopped Pistachios
Preparation (10 steps)
Preheat oven and prepare sheets
Preheat the oven to 180 °C top/bottom heat. Line two baking sheets with baking paper and set aside.
Whisk butter, sugar and vanilla sugar until fluffy
Put 200 g butter, 120 g sugar and 1 pack. vanilla sugar into the mixing bowl and stir for 2 min./speed 4 until fluffy.
Stir in eggs
Add 3 eggs one after the other through the lid opening and stir in for 30 sec./speed 3.
Stir in flour and almonds
Add 400 g gluten-free flour and 100 g ground almonds to the mixing bowl and stir in for 1 min./speed 3. If necessary, push down from the edge with the spatula.
Fill dough into piping bag
Fill the dough into a piping bag with a star nozzle.
Pipe cookies
Pipe strips and rings onto the prepared baking sheets.
Bake cookies
Bake the cookies one after the other for approx. 10 minutes until the edges start to brown. Remove and let cool on a wire rack.
Melt coating
Put 100 g dark chocolate coating in pieces into the mixing bowl and melt for 4 min./50°C/speed 2.
Decorate cookies
Pour the melted coating into a bowl. Decorate the cookies with it and, if desired, turn one half in 1 pack. chopped pistachios.
Let coating set and store
As soon as the coating is firm, store the cookies airtight in a cookie tin.
Finished cooking? Great! 🎉
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Allergens
- Eggs
- Nuts
- Milk
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