Gluten Free Thumbprint Cookies
with Orange and Pistachio Cream
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Hello friends,
First of all, we have quite a few new faces around here- welcome! I’m so glad you’ve joined me for some next level gluten free baking and cooking. To my very newest paid subscribers officiallyplanted, John, Kathleen, jbhrox, and Richard thank you so much!! You keep the gluten free flour flowing and the internet “lights” on around here. Now, onto the deliciousness.
Last year in Lucca Italy I found the BEST ice cream of my life. It was in a 100% gluten free gelato shop, and to be honest, it looked a little weird. The first time I walked into the shop it was right as it was opening and the bins of gelato hadn’t been touched yet. The top of the “Ghepardo” flavor just looked like an army green shiny sheet. It wasn’t really that appealing.
But wow was I wrong. When talking with the shop owner he explained that this flavor was a vanilla/orange gelato covered with pistachio cream - thus the unappealing drab look. I gave it a shot and my new favorite flavor combo was born. Wow. The slightly perky creamsicle flavor went perfectly with the buttery and sweet pistachios. I really love pistachio flavor, as seen in my biscotti recipe, or panettone.
But why limit this delight to summertime frozen treats? Here I’ve infused citrus into a classic sugar cookie dough (yes friends this is the SAME dough I use for cut out sugar cookies, if you’re looking for a great cut out cookie recipe this is IT). Then filled the thumbprint with Italian pistachio cream. You can make your own pistachio cream, I’ve given you a recipe here or use storebought. It’s also fun to fill some with a tart raspberry jam, for a red and green theme.
These cookies turn out soft with a slight chew. If you are allergic to almonds (in the dough) you can substitute with more gluten free flour mix, although the cookie bite will be slightly crisper. The most obvious substitute for the pistachio cream is jam, but you could use another nut or seed butter if it suits your fancy.
If you want to amp up the citrus flavor, you can use Fiori Di Sicilia (flower of sicily) extract instead of vanilla. It’s a wonderful mix of vanilla and citrus and I love the flavor it imparts. Its strong, so use 1/4 the amount you would use of vanilla.
Gluten Free Pistachio Orange Thumbprint Cookies
yield 18-22 Cookies
1 cup (198g) granulated sugar
8 Tb (113g) unsalted butter, softened
1 large egg
1 teaspoon vanilla extract (or 1/4 teaspoon fiore di sicilia)
2 Tb orange zest
¼ tsp nutmeg
1 3/4 cups (269g) one to one gluten free flour mix of choice or gluten free pastry flour (recipe included)
1/2 cup (48g) almond flour
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp xanthan gum
¾ cup pistachio cream (storebought or recipe included)
sprinkles/chocolate shavings if desired
Line two baking sheets with parchment paper. Beat the butter and sugar together until fluffy. Add the egg and vanilla stir until combined, scraping the sides of the bowl and stirring again briefly. Add the dry ingredients, stirring just until the dough comes together.
Scoop the dough out onto a piece of plastic wrap, flatten it into a disk, and wrap. Refrigerate the dough for 1 hour.
Heat the oven to 350°F. Remove the dough from the refrigerator. Drop the dough by small scoops onto parchment baking sheets, leaving about 1 inch between them. Using your finger or a round spoon handle push deep depressions into the center of each cookie. Bake the cookies for about 12 minutes; they won't brown, but will set. Remove them from the oven, and cool completely on the pan. Fill the cookies with pistachio cream either storebought or the recipe is included below.
Italian Pistachio Cream
Yield: ¾ cup
6 oz roasted pistachios
4 oz white chocolate chopped or chips
1/8 teaspoon kosher salt (unless nuts are salted)
2 Tb olive oil
1/2 teaspoon almond extract (optional)
In a food processor or blender, combine all ingredients and blend, scraping the sides occasionally, until very creamy and spreadable, about 5 minutes
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Download the PDF of the Recipe!
Ooh this sounds amazing!!