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1
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.
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2
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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3
Arrange the racks in the upper and lower rungs in the oven and preheat the oven to 325u00b0F. In the bowl of a food processor, pulse 3 tablespoons pistachios until very finely ground and powdery. Set ground pistachios aside.
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4
In the bowl of a food processor, combine remaining 1 cup pistachios, sugar, cornstarch, and salt; pulse until very finely ground. Add the egg white, vanilla extract, and almond extract, and pulse until well combined.
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5
Drop dough by teaspoonfuls onto two parchment-lined baking sheets, spacing them 1 inch apart. Use a finger dipped in water to gently flatten the pistachio rounds until they are about 1 inch in diameter. Bake until the cookies are set and edges are golden, about 12 minutes. Let the cookies to cool completely, then freeze cookies for 1 hour.
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6
Once the cookies have been frozen, spoon 1/2 teaspoon truffle filling on the flat side of each cookie. Use a butter knife or small offset spatula to shape the filling to a domed point. Freeze cookies until the filling is set, about 15 minutes more. Place cookies on a wire rack placed over a parchment-lined rimmed baking sheet.
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7
In a heatproof bowl set over a medium saucepan of barely simmering water, combine the 6 ounces of chocolate and the coconut oil. Stir until mixture is smooth; remove from heat and let cool slightly.
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8
Working with one cookie at a time, spoon the chocolate shell over the cookies to completely enclose the filling. Sprinkle the top of each cookie with a pinch of reserve ground pistachio while the glaze is still wet. Let cool completely before serving.
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9
Make ahead: The cookies can be stored in the refrigerator for up to 1 week.
