Pistachio Bocconotti

July 26, 2019

I discovered these southern Italian treats on our trip to Puglia and fell instantly in love. So I came home, jetlag and all, and adapted them to be healthy and of course, vegan. First try and they came out just as I had hoped. Maybe I should develop recipes when I am jetlagged more often.

Makes about 30 cookies

Ingredient List:

  • 5 tablespoons vegan butter substitute
  • 3 recipes of egg replacer (I use Bob’s Red Mill, so 3 tablespoons of the replacer with 6 tablespoons of water)
  • ½ teaspoon pure vanilla extract
  • Pinch sea salt
  • 6 tablespoons coconut sugar
  • Scant ½ teaspoon baking soda
  • 1 ½ cups almond flour
  • Scant ½ cup sprouted whole wheat or whole wheat pastry flour
  • 1 cup toasted shelled pistachios

Step By Step Instructions:

Preheat oven to 325F and line 1 standard sheet pan with parchment paper.

Whip together butter substitute, egg replacer, vanilla, salt and coconut sugar until it’s creamy. Mix in baking soda, almond flour and flour and mix to form a soft dough, a little sticky, but not wet. Mix in pistachios til they are well-incorporated.

Form the dough into walnut-shaped size spheres and arrange them on the lined baking sheet. They do not spread a lot so you don’t have to leave a lot of room between cookies, about ½-inch.

Bake for 13 minutes and then leave the cookies on the baking sheet for 3 minutes before transferring to a cooling rack. It’s important to leave them on the baking sheet for 3 minutes after taking from the oven as they will be very soft until they cool.

They will keep, in a sealed container for a few days.