Gluten-Free Lemon Pistachio Butter Swirl (Print Version)
Buttery swirls with zesty lemon and pistachios.
# List of Ingredients:
→ Dry Ingredients
01 - 2 cups gluten-free all-purpose flour blend (with xanthan gum)
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
→ Wet Ingredients
04 - 3/4 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract
08 - 2 tablespoons finely grated lemon zest
09 - 1 tablespoon fresh lemon juice
→ Swirl Filling
10 - 1/2 cup shelled unsalted pistachios, finely chopped
11 - 2 tablespoons unsalted butter, melted
12 - 2 tablespoons light brown sugar
# Step-by-step Instructions:
01 - In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
02 - In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2 minutes.
03 - Beat in the egg, vanilla extract, lemon zest, and lemon juice until well combined.
04 - Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
05 - Divide the dough in half. On parchment paper, roll out one half into an 8x10 inch rectangle. Repeat with the second half.
06 - In a small bowl, stir together the finely chopped pistachios, melted butter, and brown sugar.
07 - Evenly spread half of the pistachio mixture over each dough rectangle, leaving a 1/2-inch border around the edges.
08 - Using the parchment as a guide, carefully roll up each dough rectangle from the long side into a tight log.
09 - Wrap each log in parchment paper and chill in the refrigerator for at least 1 hour, or until firm.
10 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
11 - Slice each log into 1/2-inch rounds and arrange them on the prepared baking sheets, spacing them 2 inches apart.
12 - Bake for 10–12 minutes, or until the edges are lightly golden.
13 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The texture is a perfect balance of crumbly and tender that surprises everyone.
- It feels fancy enough for a dinner party but is easy enough for a Tuesday.
02 -
- If the dough gets too warm while rolling, pop it in the freezer for ten minutes to prevent sticking.
- Using a sharp knife with a sawing motion keeps the swirl pattern intact when slicing.
03 -
- Grate the lemon directly over the sugar to capture the essential oils that escape.
- Freeze the baked logs for up to a month and slice when you need fresh cookies.