WHITE CHOCOLATE PISTACHIO COOKIES
Make and share this White Chocolate Pistachio Cookies recipe from Food.com.
Provided by Kerena
Categories Drop Cookies
Time 27m
Yield 4 1/2 dozen, 54 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350. Line baking sheets with parchment paper.
- In large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and orange extracts.
- In medium bowl, combine flour, baking soda, baking powder and salt; gradully add to butter mixture, beating until combined. Beat in white chocolate morsels, oats and pistachios.
- Drop by heaping tablespoonfuls onto prepared baking sheets. bake 10-12 minutes or until lightly browned. Let cool on pans for 2 minutes before removing to racks to cool completely. Store in airtight containers.
Nutrition Facts : Calories 133.9, Fat 6.8, SaturatedFat 3.6, Cholesterol 17.8, Sodium 83.3, Carbohydrate 16.7, Fiber 0.6, Sugar 9.8, Protein 2.1
CHOCOLATE-PISTACHIO BISCOTTI
These twice-baked cookies from Tuscany are made for dipping in a robust cup of espresso, though milk or hot chocolate wouldn't be a bad choice either. If you can't find shelled pistachios, or balk at their hefty price tag, feel free to replace them with the nut of your choice (walnuts are a particularly lovely option).
Provided by Food Network
Categories dessert
Time 2h25m
Yield 2 dozen cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper; set aside. Place the pistachios on a rimmed baking sheet and toast in the oven, shaking the baking sheet occasionally, until fragrant, about 10 minutes. Remove to a cutting board and allow to cool slightly. Roughly chop, then cool completely.
- In a mixer, beat together the butter, vanilla, salt, eggs and egg yolk. Add the flour, sugar and baking powder and mix on low until a rough dough begins to form. Add the pistachios and chocolate chips and continue to mix. If the dough seems dry, add some cold water a teaspoon at a time. If the dough is too wet, add a pinch of flour.
- Turn the dough out onto a lightly floured cutting board and knead gently to make sure the chocolate chips and pistachios are evenly distributed. Divide the dough in half, and shape each into a 10-by-3-inch log. Place onto one of the prepared baking sheets and bake until golden, about 30 minutes. Reduce the oven temperature to 300 degrees F. Let the biscotti rest until cool enough to handle, about 10 minutes.
- Slice the logs into 3/4-inch pieces, and arrange them on the baking sheets, cut-side down. Bake until toasted and golden on top, about 25 minutes. Flip them over and continue to bake until dry and just barely golden brown, another 25 minutes. Transfer to a rack to cool completely, about 15 minutes.
- Biscotti will keep in an airtight container for 2 weeks.
PISTACHIO WHITE CHOCOLATES
Steps:
- For the pistachio white chocolate butter: Combine the pistachios, white chocolate chips, sugar, salt, almond extract and vanilla in a food processor and blend, scraping the sides occasionally, until very creamy and spreadable, about 10 minutes.
- For the white hot chocolate: Gently heat the milk in a saucepan over medium heat and whisk in 4 to 6 tablespoons of the pistachio butter (4 tablespoons for a nice, light, not-too-sweet situation, or 6 for a very rich desserty sitch!). Save the remaining pistachio butter for another use.
PISTACHIO COINS
Categories Cookies Berry Chocolate Nut Dessert Bake Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 80 cookies
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F and line 2 large baking sheets with parchment paper.
- Make dough:
- In a small bowl whisk together egg and extracts. In a food processor pulse together flour, pistachios, sugar, and salt until combined well (do not finely grind nuts). Add butter in pieces and pulse just until mixture resembles coarse meal. Add egg mixture with motor running and pulse just until dough forms a ball. Turn dough out onto a work surface and with heel of hand press dough together just until smooth and cohesive.
- Form level teaspoons of dough into balls and arrange about 1 inch apart on baking sheets. With your thumb gently make an indentation in center of each ball, pressing down almost to bottom.
- Bake cookies in batches in lower third of oven until bottoms are pale golden, about 12 minutes. Cool cookies on baking sheets on racks 5 minutes and transfer with a spatula to racks to cool completely.
- Make topping:
- In a small heavy saucepan melt butter and chocolate over low heat, stirring until smooth, and remove pan from heat. Coarsely chop (keeping separate) pistachios and cranberries.
- Working with 10 cookies at a time, spoon 1/4 teaspoon chocolate mixture into each indentation and sprinkle pistachios and cranberries over chocolate centers. Let chocolate centers set 30 minutes. Cookies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 10 days.
CHOCOLATE AND PISTACHIO COOKIES
This recipe is from Gourmet magazine and was adapted from the Ritz-Carlton. Makes 6 dough logs that make about 20 cookies each. You can bake as many cookies as you like, then freeze the remaining logs for other occasions. Don't use the red dyed pistachios. I only put in prep time because the rest of the time depends on how many logs you make.
Provided by Little Suzy Homemak
Categories Dessert
Time 20m
Yield 120 serving(s)
Number Of Ingredients 10
Steps:
- Finely chop 2 1/2 ounces chocolate and melt in a small bowl set over a small saucepan of barely simmering water, stirring until smooth. Remove bowl from heat and cool chocolate.
- Finely chop remaining 3 1/2 ounces chocolate.
- Sift together flour, baking powder and baking soda.
- Beat together 1/2 cup plus 1 tablespoon unsalted butter and brown sugar with an electric mixer at medium-high speed until light and fluffy, about 5 minutes, then beat in egg and vanilla until combined well.
- Add flour mixture in batches and mix at medium speed until just combined, then beat in melted chocolate until incorporated. Stir in pistachios and chopped chocolate.
- Divide dough into 6 equal portions and roll each piece into a 12-inch-long log (3/4 inch thick). Wrap each log in plastic wrap and freeze until firm, at least 30 minutes.
- Put oven rack in middle position and preheat oven to 350 degrees F.
- Slich 1/2-inch thick rounds from 1 frozen log and arrange about 1 inch apart on an ungreased baking sheet.
- Place baking sheet on top of another baking sheet (to protect undersides from overbrowning) and bake until cookies rise slightly and then fall (tops of cookies will be cracked), 10-12 minutes.
- Transfer cookies to a rack to cool.
- Make more cookies on cooled baking sheets in the same manner.
- Cookies keep, cooled completely, in an airtight container at room temperature for 1 week.
- Wrapped dough logs can be frozen for 3 months.
Nutrition Facts : Calories 30.2, Fat 1.5, SaturatedFat 0.6, Cholesterol 4, Sodium 15.2, Carbohydrate 3.8, Fiber 0.2, Sugar 2.3, Protein 0.5
CHOCOLATE PISTACHIO BROWNIES
I got this out of a cook book that I bought on sale at the BX on base. When I saw these brownies in it I was instantly in love. I baked them the very same day, and WOW, what a brownie. They are so very fudgey and moist, just like a brownie should be. :)
Provided by MizEmerilLagasse
Categories Bar Cookie
Time 45m
Yield 12 Bars
Number Of Ingredients 8
Steps:
- Preheat oven to 350F.
- Lightly grease a 9-inch baking pan and line with wax paper Melt the chocolate and butter in a heatproof bowl over a pan or gently simmering water.
- Let cool slightly Sift the flour into a seperate bowl and stir in the suagr Stir the eggs into the melted chocolate mixture, then pour this into the flour mixture, beat well.
- Stir in the nuts and white chocolate, then pour into the prepared baking pan and spread to the corners Bake for 30-35 minutes, or until firm to the touch.
- Let cool into the pan for 20 minutes and then turn out onto a wire rack to cool completely.
- Cut into 12 bars and dust with confectioner's sugar.
DOUBLE CHOCOLATE PISTACHIO COOKIES
This is a raw food recipe. No wheat, soy, dairy, or refined sugar. Omit coffee beans if desired.
Provided by luxdivon
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 1h20m
Yield 2
Number Of Ingredients 9
Steps:
- Stir pistachios, flax seed, cocoa powder, and coffee beans together in a bowl.
- Blend figs, dates, cinnamon, agave nectar, and strawberry together in a food processor until thoroughly combined.
- Stir fruit mixture into pistachio mixture; mix to form a workable dough.
- Divide dough in half and pat each half into a flat cookie shape. Place cookies on a plate and refrigerate for 1 hour, flipping cookies after 30 minutes.
Nutrition Facts : Calories 277.1 calories, Carbohydrate 46.1 g, Fat 10.8 g, Fiber 10.7 g, Protein 6.4 g, SaturatedFat 1.4 g, Sodium 72.8 mg, Sugar 32.3 g
CHOCOLATE-PISTACHIO COOKIES
Crisp pistachio cookies, sandwiched around a soft, chocolate filling, are dipped in bittersweet chocolate and garnished with a sprinkle of bright-green pistachios.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 15
Number Of Ingredients 10
Steps:
- Make filling: Bring 1/4 cup sugar and 1/4 cup water to a simmer in a small saucepan over medium heat, stirring until sugar has dissolved; set aside.
- Put egg yolks in the heatproof bowl of an electric mixer set over a pan of simmering water. Whisk by hand until yolks are warm to the touch, about 2 minutes. Fit mixer with the whisk attachment. Mix yolks on medium speed; pour in sugar syrup. Raise speed to high; mix until mixture is cool and fluffy, about 3 minutes. Reduce speed to medium; drizzle in melted chocolate. Refrigerate until firm, about 45 minutes.
- Make cookies: Put pistachio paste and rest of sugar in the clean bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth. Mix in the egg white, vanilla, and salt.
- Preheat oven to 350 degrees. Transfer dough to a pastry bag fitted with a small (about 1/4 inch) plain round tip (such as Ateco #10). Pipe 1-inch rounds onto a baking sheet lined with parchment paper, spacing about 1 inch apart.
- Bake cookies until firm and golden around edges, about 10 minutes. Transfer on parchment to a wire rack, and let cool completely.
- Place cookies, bottom sides up, on a wire rack set over a baking sheet. Spread 1 to 1 1/2 teaspoons chocolate filling on bottom of half of the cookies. Sandwich with remaining cookies. Freeze 1 hour.
- Make glaze: Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally. Remove from heat. Add shortening; stir until combined. Let cool, stirring, until mixture is lukewarm.
- Using a chocolate fork or regular fork, hold 1 cookie at a time above bowl of chocolate glaze. Spoon glaze over cookie, letting excess drip back into bowl. Transfer to a wire rack set over a baking sheet. Garnish with slivered pistachios. Refrigerate until set, 5 minutes.
CHOCOLATE-PISTACHIO SABLéS
You've got a lot of cookies to make, so do yourself a favor and clear some freezer space. Many doughs can be made as far as a month ahead if wrapped properly. (That means airtight! In plastic!) Logs of slice-and-bakes-like these Chocolate-Pistachio Sablés-store best. And guess what? No need to defrost before slicing and zipping them into the oven.
Provided by Alison Roman
Categories Cookies Chocolate Nut Dessert Bake Christmas Kid-Friendly Tree Nut Pistachio Edible Gift Christmas Eve Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes about 8 dozen
Number Of Ingredients 11
Steps:
- Whisk flour, cocoa powder, kosher salt, and baking soda in a medium bowl. Using an electric mixer on high speed, beat butter, brown sugar, and vanilla until light and fluffy, about 4 minutes. Reduce speed to low and gradually add dry ingredients; mix just to combine, then mix in egg white. Fold in chocolate and pistachios.
- Divide dough into 4 pieces. Roll each piece into an 8"-long log about 1 1/2" in diameter, pushing dough together if it feels crumbly. Wrap tightly in parchment paper and chill until firm, at least 4 hours. (The colder your dough, the easier it will be to slice.)
- Place racks in lower and upper thirds of oven; preheat to 350°F. Working with 1 log of dough at a time and using a serrated knife, cut logs into 1/4"-thick rounds and transfer to 2 parchment-lined baking sheets, spacing 1/2" apart.
- Sprinkle cookies with sea salt and bake, rotating baking sheets halfway through, until set around edges and centers look dry, 10-12 minutes. Transfer to wire racks and let cool.
- MAKE AHEAD: Cookie dough can be made 1 month ahead; freeze instead of chilling. Slice frozen logs into rounds just before baking.
SAFFRON, PISTACHIO & WHITE CHOCOLATE COOKIES
Add saffron to your cookie dough and you'll be bang on trend. Pistachio and white chocolate are great additions too. One biscuit just won't be enough...
Provided by Good Food team
Categories Treat
Time 35m
Yield Makes 12-15 cookies
Number Of Ingredients 10
Steps:
- Warm the milk in a saucepan with the saffron. Once steaming, take off the heat and whisk in the melted butter, then put in the fridge to chill completely. Whisk the egg with the caster sugar until light and fluffy - this will take around 3-5 mins, then add the cooled butter and light brown sugar and whisk briefly to combine. Tip in the flour, baking powder and a big pinch of salt, and use a spatula or the paddle attachment of a stand mixer to combine - be careful not to over mix it.
- Fold in the chocolate and pistachios, then tip the mixture onto a piece of baking parchment. Roll it up in the parchment into a thick, compact log and twist the ends to make a cracker shape. Wrap in cling film, then put in the fridge for at least a couple of hours to chill - leave it overnight if you have time.
- When ready to bake, heat oven to 190C/170C fan/gas 5 and line a baking sheet with baking parchment. Unwrap the cookie log and use a sharp knife to slice into thick 1cm disks, space out on the sheet (you might need to do this in two batches) and bake for 12-15 mins until set and golden around the edges, but still soft. Allow to cool a little, then move to a wire rack to cool completely. Will keep for 2-3 days in an airtight container.
Nutrition Facts : Calories 352 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium
AMAZING WHITE CHOCOLATE CHIP PISTACHIO COOKIES
This is a new recipe I made for pistachio lovers and its absolutely amazing! I hope you like it!
Provided by Debbie S
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 40m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Beat butter, brown sugar, and white sugar together in a large bowl using an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition; stir in vanilla extract.
- Mix flour, baking soda, and salt together in a separate bowl; gradually stir into the creamed butter mixture until dough is just mixed. Fold pistachios and white chocolate chips into the dough.
- Drop spoonfuls of dough onto the prepared baking sheet.
- Bake in the preheated oven until edges begin to crisp, 10 to 12 minutes. Cool cookies on the baking sheet for 2 to 3 minutes; transfer to a wire rack to cool completely.
Nutrition Facts : Calories 224 calories, Carbohydrate 26.6 g, Cholesterol 36.6 mg, Fat 12 g, Fiber 0.9 g, Protein 3.4 g, SaturatedFat 6.1 g, Sodium 238.6 mg, Sugar 15.6 g
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