I first met these stunning cookies on Instagram in a gluten-free version.
Craving for a dose of gluten, I found a traditional recipe on YouTube.
I added chopped pistachios and baked the cookies until golden, and let the cool in the baking tray.
Since these cookie sticks reminded me of piano keys – in addition to dark chocolate, I also melted white chocolate chips🙂.
I transferred the remaining melted chocolate to a praline mold and sprinkled it with roasted chopped hazelnuts. I got delicious chocolate checkers❣
Aren’t they cute?
Enjoy, and let me know how it turned out 😋❣
RECIPEOrange Pistachio Chocolate Cookies
Dark Chocolate Coating
- 100 gram dark chocolate broke into cubes
- 2 tsp coconut oil
White Chocolate Coating
- 100 gram white chocolate chips
- 1 Tablespoon coconut oil
- Preheat oven to 180 degrees Celsius, 356 Fahrenheit.
- Mix the orange zest with the sugar in a medium bowl with your hands.
- Add vanilla, coconut oil and chopped pistachios and mix well.
- Sift flour and cornstarch into a bowl, add salt and orange juice, and mix until you get a dough.
- Roll the dough between two baking paper sheets to about 1 cm thick (0.4 inches). Cut the dough into 12 cm long (5 inches), 1 cm wide (0.4 inches), and 1 cm thick sticks, and place them on a baking tray lined with baking paper. Combine the rest of the dough and repeat.
- Bake the cookies for 15-16 minutes until they are golden. Don't let them brown. Take the cookies out of the oven and let them cool in the pan before coating them with chocolate.
- Melt chocolate and coconut oil in the microwave and mix well. If the melted chocolate is not liquid enough to dip the cookies in, add another teaspoon or more of melted coconut oil and mix well.
- Pour the melted chocolate into a narrow glass, like a champagne glass.
- Dip the cookies in chocolate so that a third to half of the cookie is covered. Allow the excess chocolate to drip into the glass and place it back on the pan with the baking paper. Let the chocolate cool and set completely before devouring.
- Tip: From the remaining melted chocolate, make checker-pralines. Pour the dark chocolate into a praline mold, sprinkle roasted and chopped hazelnuts on top, and cover with the melted white chocolate. Send to the refrigerator to set.