Imagine sinking your teeth into a delicate, nutty pastry that melts in your mouth, leaving behind a symphony of pistachio flavor - and the best part? It's completely gluten-free! These Pistachio Logs are not just a dessert; they're a culinary adventure that will transport your taste buds straight to the vibrant streets of the Middle East. Whether you're a gluten-sensitive foodie or simply someone who loves exploring unique treats, these logs are about to become your new obsession.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Middle Eastern
Serves: 20 logs
Ingredients
- 1 cup pistachio flour
- 1/2 cup almond flour
- 1/2 cup sugar
- 1/4 cup coconut oil, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup chopped pistachios for topping
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- In a large mixing bowl, combine the pistachio flour, almond flour, sugar, baking powder, and salt. Whisk the dry ingredients together until they are well mixed and there are no lumps.
- In a separate bowl, whisk together the melted coconut oil, eggs, and vanilla extract until the mixture is smooth and fully combined.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula or wooden spoon. Mix until just combined, being careful not to overmix. The dough should be slightly sticky but manageable.
- Using your hands, take a small portion of the dough and roll it into a log shape, approximately 3 inches long and 1 inch in diameter. Repeat this process until all the dough has been shaped into logs, placing them on the prepared baking sheet with some space in between each log.
- Once all the logs are shaped, gently press the chopped pistachios onto the tops of each log, ensuring they stick well to the surface.
- Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the logs are lightly golden and firm to the touch. Keep an eye on them to prevent over-baking.
- After baking, remove the logs from the oven and allow them to cool on the baking sheet for about 10 minutes. Then, transfer them to a wire rack to cool completely.
- Once cooled, the Gluten Free Pistachio Logs are ready to be enjoyed! Store any leftovers in an airtight container at room temperature for up to a week.
Tips
- Use fresh, high-quality pistachio and almond flour for the most intense flavor.
- Ensure your coconut oil is melted but not hot when mixing with eggs to prevent scrambling.
- Don't overmix the dough - this can make your logs tough instead of tender.
- Roll logs uniformly to ensure even baking.
- Press chopped pistachios gently but firmly to make sure they adhere well.
- Let logs cool completely before storing to maintain their crisp texture.
- For extra richness, you can dust the cooled logs with powdered sugar or drizzle with melted dark chocolate.
Nutrition Facts
Calories: 184kcal
Carbohydrates: 14g
Protein: 4g
Fat: 12g
Saturated Fat: 8g
Cholesterol: 40mg
