These chocolate pistachio cookies are like little chocolate pillows. I first made these last Christmas and got so many requests that I made it 4 times in a 3-week period. My mom is the biggest fan and when she was flying back to Curaçao she requested a batch specially for the flight back home. She even bought a special cookie tin in which to take them. So this one is for my momma!
By using the egg whites to bind the flour together it stays airy and soft on the inside, like little chocolate pillows. I use two spoons to shape the cookies, moving the dough back and forth creates the shape. This technique is called quenelle, it’s usually used in restaurant to spoon ice cream or any other kind of cream and creates a 3-sided oval shape.
It might be a little time consuming at first but I found it to be very therapeutic. I also like to portion the batter in 4 relatively equal portions before I start scooping. This is just a little trick to get the amount of cookies I set out to get and not end up with 8 giant cookies and wondering how that happened. You’re welcome.
Chocolate Pistachio Cookies
- 1⅔ cup almond flour
- ⅓ cup cacao powder
- ⅔ cup coconut sugar
- 3 medium egg whites or 2 large
- ¼ cup pistachios chopped
- pinch salt
- 2 drops vanilla extract
- Preheat the oven to 160C.
- Mix the almond flour, cacao powder and coconut sugar together.
- Beat the egg whites together with a pinch of salt and vanilla extract till it forms stiff peaks. I always check whether it stays in place once you flip the bowl over.
- Add the egg whites to the flour mix and gently fold to incorporate.
- Place a baking paper on the baking tray.
- Use 2 spoons to shape 12-14 cookies and place them on the tray.
- Sprinkle the chopped pistachios on top.
- Bake for 20-25 minutes.
- Allow to cool and enjoy!