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Pistachio Whipped Shortbread Cookies with Chocolate

Perfect for Christmas! These 5 ingredient, low carb and gluten free shortbread cookies are salty-sweet and melt in your mouth! The perfect, healthy Christmas cookie!

Course Dessert
Cuisine American
Keyword Christmas, Christmas cookies, gluten free, gluten free shortbread, low carb, paleo, salted chocolate
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 16 Cookies
Calories 121 kcal

Ingredients

  • 1/3 Cup Raw Organic Cane Sugar
  • 1/2 Cup Butter at room temperature (use vegan butter for vegan option)
  • 1/2 tsp Amoretti Madagascar Bourbon Vanilla extract
  • 1/2 Cup + 2 Tbsp Amoretti Pistachio flour 70g
  • 1/2 Cup Cornstarch * 75g

For topping

  • 2 Oz Melted dark chocolate
  • Flaky sea salt

Instructions

  1. Preheat your oven to 350 degrees and line two cookie sheets with parchment paper or a silpat.
  2. In a small food processor, mine is 3 cups, blend the cane sugar until fine and powdery, like icing sugar.
  3. Add the sugar into a large bowl, along with the butter and vanilla extract. Beat until light and fluffy, and the mixture is very pale yellow, stopping to scrape the sides as necessary. This takes about 3 minutes.
  4. Add the pistachio flour and cornstarch into the bowl and beat again for another 3 minutes. Your cookie dough will look like frosting.
  5. Transfer the cookie dough to a parchment bag and pipe in 1.5 inch tall mounds on the cookie sheets. (If you can't fit two at once, keep the other out at room temperature)
  6. Bake until the edges are JUST lightly golden, about 11-12 minutes. You don't want them to darken too much!

  7. Let cool on the pan for 10 minutes and then GENTLY (these are delicate!) transfer to a wire rack to finish cooling.
  8. Once cooled, drizzle with melted chocolate and sprinkle with sea salt.
  9. DEVOUR.

Recipe Video

Recipe Notes

*For a grain free version, use potato starch. The cookies are just even more delicate this way.