Chocolate

Gluten-free pistachio amaretti morbidi

Name: Gluten-free pistachio amaretti morbidi
Yield: 18
Ingredients: 1 1/3 cups (205g) pistachios, finely ground, plus slivered pistachios to serve; 1/4 cup (35g) gluten-free plain flour, sifted; 2 eggwhites, lightly beaten; 1 tsp vanilla extract; 1 cup (120g) pure icing sugar, sifted; 100g dark chocolate, melted

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by Shannon Harley

delicious. team

Oct 20, 2015

This recipe is based on amaretti morbidi al pistacchio – soft Italian pistachio biscuits.

1 1/3 cups (205g) pistachios, finely ground, plus slivered pistachios to serve
1/4 cup (35g) gluten-free plain flour, sifted
2 eggwhites, lightly beaten
1 tsp vanilla extract
1 cup (120g) pure icing sugar, sifted
100g dark chocolate, melted

Method

1.

Preheat the oven to 180°C. Line two baking trays with baking paper.
2.

Combine the ground pistachio, flour, eggwhites, vanilla and icing sugar in a large bowl, stirring until a thick paste forms. Roll 1 tbs dough into a ball, then place on trays and flatten slightly. Repeat with remaining dough, leaving a 4cm gap between each. Bake for 10 minutes or until cooked through.
3.

Dip one half of each biscuit in melted chocolate, allowing excess to drip off, and place on a baking paper-lined baking tray. Sprinkle slivered pistachios over chocolate. Repeat with remaining biscuits, then chill for 15 minutes to firm up before serving.