Aran Goyoaga, pastry chef, food stylist and creator of the blog Cannelle et Vanille, is also author of the book Small Plates and Sweet Treats, where she shares her recipes for gluten-free treats, both sweet and savory. Her pistachio sandies are generously dusted with confectioners’ sugar, giving them a festive holiday appearance.
- 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, at room temperature
- 1/3 cup (1 1/2 oz./45 g) confectioners’ sugar, plus more for rolling
- 3/4 cup (3 1/2 oz./110 g) superfine brown rice flour
- 2 Tbs. tapioca starch
- 1/4 cup (1 1/2 oz./40 g) pistachios, chopped
- 1/2 tsp. vanilla extract
- Pinch of salt
Preheat an oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
In a large bowl, using a stand mixer or a handheld electric mixer, cream together the butter and the 1/3 cup (1 1/2 oz./45 g) confectioners’ sugar for 1 to 2 minutes. Add the rice flour, tapioca starch, pistachios, vanilla extract and salt. Mix until the ingredients are thoroughly combined and the dough comes together.
Using a 1-inch (2.5-cm) cookie scoop, form the dough into balls. Arrange them on the prepared baking sheet about 1 inch (2.5 cm) apart.
Bake the cookies until the bottoms are lightly golden and the cookies don’t fall apart when touched, 15 to 18 minutes. Let cool on the baking sheets for about 5 minutes.
Meanwhile, pour confectioners’ sugar into a shallow bowl. Roll the cookies in the sugar to coat them while still warm. Makes about 2 dozen cookies.
Recipe by Aran Goyoaga, creator of the blog Cannelle et Vanille and author of Small Plates and Sweet Treats