Buttery Almond Pistachio Thins (Gluten-Free Recipe)
Buttery Almond Pistachio Thins (Gluten-Free Recipe)
Crisp, buttery wafer-like almond-flavored cookies garnished with vanilla drizzle and coarsely chopped pistachios. An attractive addition to any holiday cookie platter.
What's this?
What is this button?
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
45 min
Prep Time
1 hr 45 min
Total Time
42
cookies Ingredients
Cookie
34 cup Land O Lakes® Butter, softened
12 cup powdered sugar
1 teaspoon almond extract
1 12 cups Gluten-Free Flour Blend (see below)
12 teaspoon salt
14 cup sugar
Drizzle
12 cup white baking chips or vanilla-flavored candy coating (almond bark)
14 cup roasted and salted shelled pistachio nuts, coarsely chopped
How to make
-
STEP 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.
-
STEP 2
Heat oven to 350°F.
-
STEP 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.
-
STEP 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.
Tip #1
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.
Tip #2
- 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.
Tip #3
- 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.
80 Calories
4.5 Fat (g)
15 Cholesterol (mg)
60 Sodium (mg)
9 Carbohydrates (g)
0 Dietary Fiber
1 Protein (g)
Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.
And don't forget to tag us @landolakesktchn.
More Recipes To Make
Featured In
COLLECTION
Gluten-Free Holiday Cookie Recipes
Enjoy your favorite holiday cookies with these gluten-free holiday cookie recipes. With all the taste and look of classic holiday cookies, you can celebrate the season with gluten-free cookies everyone can enjoy.
See Recipes