As a Christmas tradition, I've been making fancy pistachio orange drop shortbread cookies for over 10 years. I don't know the source of the original recipe, but full disclaimer, it's not mine. Whoever came up with it is a magical minx and I bow to their genius.
I'm following a "mostly keto" diet these days because eating low sugar not only makes me feel better but I'm trying to avoid a very hefty family history of diabetes. This year, I still wanted to make Christmas cookies, but I decided to try an experiment with my favorite recipe. The result? Pretty f-ing fabulous.
These shortbreads are a touch more crumbly than the classic, but it's a well-worth it substitute to make them keto-friendly.
Here's my take on a Christmas classic. Make them for your friends, family, and co-workers. Be prepared for everyone to think you're a MASTER BAKER.
Keto-Friendly Pistachio Orange Drops
1 cup butter (room temp)
1 cup Stevia in the Raw sweetener
1 tsp. grated fresh orange peel
2 1/2 cups almond flour
1 cup finely chopped pistachio nuts
1 cup (16 oz) dark chocolate chips (or low sugar chips)
2 tbsp. coconut oil
Heat oven to 375 degrees. Beat the butter, stevia, and orange peel using an electric mixer until it's as fluffy as you can get it. Stir in almond flour until well blended. Reserve 3 tbsp. pistachio nuts, and stir the remaining nuts into the dough. Shape rounded teaspoonfuls into balls (about 1 inch in size, I use a melon baller). Place 1 1/2 inches apart on a cookie sheet. Bake 12-15 minutes until lightly browned (will look as if it really hasn't browned -- just a hint of brown). Remove and put on a rack to cool.
Melt the chocolate chips and coconut oil in a pot over low heat until smooth. Drizzle a thin layer of the melted chocolate over the tops of the cookies. Sprinkle with reserved nuts before the chocolate hardens. Store in a cool place.
I recommend keeping these in the refrigerator and eating them cold! It helps them keep their shape and style, plus I just LOVE cold cookies.