Elegant Pistachio Kipferl
Delicate pistachio-studded cookies, perfect for any occasion. These crispy, melt-in-your-mouth treats are easy to make and guaranteed to impress.
Equipment Needed
- Baking Sheets
- Cookie Cutters
- Double boiler
- Mixing Bowls
- Parchment paper
- Pastry Blender
- Wire rack
Ingredients
- 300.00 gAll-Purpose Gluten-Free Flour(Ensure it's certified gluten-free.)
- 200.00 gUnsalted Butter(Cold, cubed butter is key.)
- 100.00 gGranulated Sugar(Use granulated sugar for a crisp texture.)
- 100.00 gGround Pistachios(For a vibrant flavor and beautiful garnish.)
- 1.00 teaspoonVanilla Extract(Enhance the flavor profile.)
- 1.00 pinchSalt(Enhances the sweetness.)
- 150.00 gDark Chocolate Baking Coating(High-quality coating for a smooth finish.)
Instructions
Combine gluten-free flour, sugar, and salt in a large bowl.
Estimated time: 5 minutes
Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Estimated time: 10 minutes
Gradually add ice water, mixing until the dough just comes together.
Estimated time: 5 minutes
Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
Estimated time: 30 minutes
Roll out the chilled dough on a lightly floured surface to about 1/4 inch thickness.
Estimated time: 10 minutes
Cut out kipferl shapes using cookie cutters.
Estimated time: 5 minutes
Arrange the kipferl on a baking sheet lined with parchment paper.
Estimated time: 5 minutes
Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until golden brown.
Estimated time: 12 minutes
Let the kipferl cool completely on the baking sheet.
Estimated time: 10 minutes
Melt the dark chocolate coating in a double boiler or microwave.
Estimated time: 5 minutes
Dip the cooled kipferl into the melted chocolate, letting excess drip off.
Estimated time: 5 minutes
Sprinkle with ground pistachios.
Estimated time: 2 minutes
Place the chocolate-covered kipferl on a wire rack to set.
Estimated time: 10 minutes