This cookie was inspired by a pistachio biscotti that my mom makes during the holidays.
Orange White Chocolate Pistachio Cookies
Allulose is a natural sugar-free sweetener but it’s also a bit sweeter than regular granulated sugar. So I wanted a salty ingredient, like roasted pistachio nuts, to balance the sweet of the sweetener and the white chocolate. Something citrus seemed to be in order too, to add a bit of freshness so I added the zest of one orange, roughly two teaspoons. It was a good sized orange but it had thin skin.
Allulose is a rare natural sugar ultra-low-calorie sweetener. It has 5% of calories of sugar and about 70% of the relative sweetens of white sugar. That’s an affiliate link for Primal Noms. If you’d like to try one of their products featuring allulose, use code KITCHENSERF at checkout for a ten percent discount and free shipping.
Let me know if you try this recipe!
- 1 3/4 sticks butter, room temperature
- 2 tsp orange zest, grated
- 1 tsp vanilla extract
- 1 1/2 cups allulose granulated sugar
- 1 large egg
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup white chocolate disks
- 1 cup crispy rice cereal
- 1/2 cup pistachios, shelled, salted
Measure the dry ingredients flour through salt and place in a small bowl.
- In a large mixing bowl or in the bowl of a stand mixer, mix the butter on medium speed for three minutes
- Add orange zest and vanilla extract. Blend until combined 30 to 60 seconds.
- Add sugar and mix on medium speed for one to two minutes.
- Add egg and beat for another minute.
- Pour dry ingredients into mixing bowl and mix until just combined. Don’t over mix or your cookies will be tough
- Add white chocolate, pistachio and crispy rice cereal. Mix until just incorporated.
Scoop out dough onto plastic wrap and wrap tightly.
- Chill dough for at least two hours, preferably overnight.
- Preheat oven to 375 F.
- Scoop dough onto parchment lined baking sheet using a cookie scoop or teaspoon
- Bake at 375 for 12 minutes. Or until the bottoms look golden brown.
Have you ever tried Allulose or other alternative sweeteners in your baking?