Sunday, May 10, 2020

Grain and Dairy Free Pistacchio Rugelach

Grain and Dairy free Pistacchio Chocolate Rugelach

Seems like I'm on a rugelach roll ... All of a sudden, the idea of making those rugelach cookies with a filling of pistacchios and chocolate popped into my mind, so I had to make them immediately.
Not much of a story behind these, except that I had planned to spend a lazy Sunday, which was supposed to NOT involve any baking at all.
How wrong I was.
This recipe is different from the first one not only regarding the filling, but I also swapped the ground almonds and cashews in the cookie dough for ground walnuts. That does make the dough even harder to roll out (not that the first one was great to roll out, but I suck at rolling out anyway, so never mind). You can sure use ground almonds and cashews instead or maybe even ground pecans. The walnuts have a unique flavour, though.

  • 100 g potato starch
  • 25 g tapioca starch
  • 125 g ground walnuts
  • 1/8 tsp. xanthan gum
  • 1 tsp. baking powder
  • 50 g sugar (or in my case xylitol)
  • 1 egg
  • 2 tbsp. coconut oil
  • 2 tbsp. olive oil
  • 1 tbsp. coconut milk
  • 1/2 tsp. vanilla
  • 1/4 tsp. cardamom

  • 150 g pistacchios, shelled, unsalted
  • 2 tbsp. potato starch
  • 2 tbsp. tapioca starch
  • 1/8 tsp. xanthan gum
  • 2 tbsp. brown sugar
  • 1 tbsp. white sugar (or xylitol)
  • 1/2 tsp. vanilla
  • 1/4 cup coconut milk
  • 50 g chopped dark chocolate (80% is best, but 70 will do, too)

  • First combine all ingredients for the dough, shape into a small loaf that can be cut into 3 equal pieces, wrap in cling film and put into freezer.
  • Place all filling ingredients except for the chocolate in a food processor and process until you get a paste which should be as smooth as possible (there will be still pistacchio pieces in it, which is fine).
  • Add the chopped chocolate and stir to combine.
  • Take the dough out of the freezer and cut off 1/3 of it, put the rest back into the freezer.
  • Preheat oven (static) to 350°F (180°C).
  • On a board, roll the dough between to pieces of non stick baking parchment into a rectangle about 25 x 15 x 0.5 cm.
  • Distribute 1/3 of the filling on the dough and roll it up from the long end so that you get a long roll. Cut into ca. 2 cm pieces and place onto a baking tray lined with baking parchment.
  • Proceed the same way with the second and third batch.
  • Bake for about 20 minutes (depending on your oven, one or two minutes more or less, so watch the cookies after 18 minutes!)
  • Let the cookies firm up on the baking tray for a couple of minutes, then transfer to a wire rack and let cool completely. They can be stored in a cookie tin for up to a week (if they make it that long).
  • Enjoy!