Gluten-free pistachio chocolate chip cookies

Preparation

• Spread the pistachio spread on a baking sheet and place in the freezer to set. You can either make a sheet from which you cut suitable pieces with scissors or make ready-made biscuits.
• Mix the sugars and softened butter. Add the egg and mix until smooth. Measure in the dry ingredients and mix again until smooth.
• Chop the chocolate and pistachio into fairly large pieces if you are not using chips/flour. Add to the dough and roll, for example with an arrow, until smooth. The dough should still be soft and difficult to work into biscuits.
• For example, use an ice cream scoop to take balls about the size of a ping-pong ball onto a non-stick surface (such as a cutting board covered with freshly made cling film) and put them in the fridge to chill for at least an hour. If you don't have that much space in your fridge, you can also put the bowl in the fridge and take the dough balls out just before baking (the dough can also stay in the fridge longer).
• Press a hole in the middle of the ball of dough and place the frozen pistachio paste in it. Close the dough around the pistachio slice. Press the dough onto the ball to decorate with pistachio powder if desired. Refrigerate until at least the oven is warmed up.
• Preheat the oven to 180 degrees.
• Remember to leave plenty of room to spread! You can bake 9 biscuits in one baking session. Bake in the top of the oven for 8-12 minutes, 10 minutes is just right for our oven.
• Sprinkle a little finger salt on top immediately after removing from the oven. The biscuits are still very soft when they come out of the oven, so let them cool for a moment before removing them from the baking tray, or carefully lift them onto a wire rack to cool.