Gluten Free Pistachio Logs
- Yield: 4 dozen 1x
Ingredients
Scale
- 2 cups shelled, raw, unsalted pistachios, toasted
- 2 1/2 cups gluten free all purpose flour
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons Kosher salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 1/4 cups confectioners' sugar, sifted
- 1 large egg
- 2 teaspoons pure vanilla extract
Instructions
- Process the pistachios in a food processor until finely ground; set aside. Do not over process or they will become paste.
- Combine the gluten free all purpose flour, baking powder, and salt in a bowl and combine with a whisk. In the bowl of a stand mixer fitted with the paddle attachment combine the butter and sugar; mix on medium speed until pale and fluffy, around 2 minutes. Add the egg and vanilla; and mix until just combined. Reduce the speed to low and mix in the flour mixture and half of the pistachios; mix until just combined. Wrap the dough in plastic wrap and refrigerate for 30 minutes until the dough is cold and slightly firm.
- Preheat the oven to 350°F. Roll tablespoons of dough in between the palms of your hands to form 2-inch long logs. Roll the logs in the remaining pistachios. Place onto baking sheets lined with parchment paper leaving approximately and inch between each cookie. Bake cookies, rotating the pans halfway through, until pale golden and slightly cracked, about 14-15 minutes. Transfer the logs to wire racks to cool. Cookies can be stored in an airtight container at room temperature for 2 - 3 days.
Notes
To toast the pistachios spread them out in an even layer on a rimmed baking sheet and bake at 350°F, stirring occasionally, until fragrant, about 10 minutes.
Find it online: https://thismessisours.com/gluten-free-pistachio-logs/
