Snack: Gluten-Free Pistachio Truffle Cookies

Recipe by Liza Jernow, Wild Apple Journal These naturally gluten-free cookies are a cross between two favorite holiday indulgences: truffles and macaroons.

Ingredients

1/2 cup heavy cream
2 tablespoons brown-rice syrup
8 ounces high-quality bittersweet chocolate, finely chopped
1 tablespoon cognac

Instructions

In a small saucepan, heat cream and brown rice syrup over medium heat until it just begins to simmer. Immediately remove the pot from heat and add chocolate. Let stand for 3 minutes, then stir until chocolate is melted and smooth. Add cognac and stir to combine.
Transfer truffle filling to a medium bowl and let stand at room temperature until the texture thickens and resembles peanut butter, whisking occasionally, about 45 minutes.

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