Fennel Pistachio Cookies Food

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FENNEL PISTACHIO COOKIES



Fennel Pistachio Cookies image

Make and share this Fennel Pistachio Cookies recipe from Food.com.

Provided by 4-H Mom

Categories     Dessert

Time 25m

Yield 36 cookies

Number Of Ingredients 10

1 cup butter, softened
1 1/2 cups sugar
1 egg
2 tablespoons almond extract
1 tablespoon lemon zest
1 1/2 teaspoons fennel seeds
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup pistachio nut, chopped

Steps:

  • Preheat oven to 350 degrees.
  • Beat butter with an electric mixer at medium speed until creamy. Gradually add sugar, mix well. Add egg, beat well. Add almond extract, lemon zest and fennel seeds, mix to combine.
  • In a medium bowl, combine flour, baking powder and salt, gradually add to butter mixture, beat well. Stir in pistachio nuts, dough will be stiff.
  • Shape dough into 1 inch balls, place 2 inches apart on ungreased baking sheets. If desited, flatten balls slightly and sprinkle with additional chopped pistachios.
  • Bake for 10 minutes or until lightly browned. Cook slightly on baking sheets, remove to cooling racks and cool completely. Store in airtight container at room temperature for up to 1 week.

Nutrition Facts : Calories 121.6, Fat 6.5, SaturatedFat 3.4, Cholesterol 19.4, Sodium 81, Carbohydrate 14.6, Fiber 0.5, Sugar 8.7, Protein 1.5

FENNEL SLAW WITH PROSCIUTTO AND PISTACHIO PESTO



Fennel Slaw with Prosciutto and Pistachio Pesto image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     side-dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 10

Pistachio Pesto:
2 cups (lightly packed) flat-leaf parsley
3/4 cup shelled and toasted pistachios
1 tablespoon fresh thyme leaves
3 garlic cloves
3/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
Fennel Slaw:
4 to 5 (about 3 1/2 pounds) fennel bulbs, thinly sliced
4 ounces prosciutto, thinly sliced

Steps:

  • For the Pistachio Pesto: Combine the parsley, pistachios, thyme, and garlic cloves in the bowl of a food processor; blend until finely chopped. With the machine running, gradually add the olive oil, processing until well blended. Season the pesto with salt and pepper, to taste.
  • For the Fennel Slaw: Place the fennel in a large serving bowl. Add the pesto and toss to coat well. Tear the prosciutto into 1-inch pieces and add to the bowl. Gently toss to combine. Serve.

ALMOND AND PISTACHIO COOKIES



Almond and Pistachio Cookies image

A delicious and easy recipe from a book called 1 dough 30 cookies, made these for a birthday present and they were lovely.

Provided by Frugal Fifer

Categories     Dessert

Time 22m

Yield 30 cookies

Number Of Ingredients 8

225 g butter, softened
140 g caster sugar
1 egg yolk, lightly beaten
2 teaspoons almond extract
225 g plain flour
55 g ground almonds
55 g pistachio nuts, finely chopped
salt

Steps:

  • Put the butter and sugar into a bowl and mix well with a wooden spoon, then beat in the egg yolk and almond extract. Sift together the flour and a pinch of salt into the mixture, add the ground almonds and stir until thoroughly combined. Halve the dough, shape into balls, wrap in clingfilm and chill in the refrigerator for 30-60 minutes.
  • Preheat the oven to190oC Gas Mark5. Line 2 baking sheets with baking parchment.
  • Unwrap the dough and roll out between 2 sheets of baking parchment to about 3mm thick, sprinkle with half of the chopped pistachios and roll lightly with the rolling pin. cut out cookies with a cutter and place on prepared baking sheet, spread well apart.
  • Bake for 10-12 minutes. Leave to cool on the baking sheets for 5-10 mins then using a palette knife, carefully transfer the cookies to wire racks to cool completely.

Nutrition Facts : Calories 128.5, Fat 8, SaturatedFat 4.1, Cholesterol 22.3, Sodium 43.4, Carbohydrate 12.7, Fiber 0.7, Sugar 5, Protein 1.9

PISTACHIO COOKIES



Pistachio Cookies image

Make and share this Pistachio Cookies recipe from Food.com.

Provided by seahorse73

Categories     Dessert

Time 42m

Yield 24 cookies

Number Of Ingredients 11

1 cup unsalted butter
3/4 cup sugar
1 egg
2 teaspoons vanilla extract
2 1/2 cups flour
1/2 cup shelled pistachios
1/4 cup confectioners' sugar
1 egg yolk
1 tablespoon water
1 egg
1 teaspoon water

Steps:

  • For the dough: Place butter and sugar in the bowl of an electric mixer; beat on medium speed until creamy, about 2 minutes.
  • Add egg and vanilla; beat 1 minute.
  • Slowly add flour, beating on medium speed until a stiff dough forms.
  • Roll out dough on floured surface to a rectangle 3/8-imch thick; wrap in plastic.
  • Freeze until firm, 15 minutes.
  • For filling: Place pistachios and sugar in a food processor; process until powdery.
  • Add egg yolks and 1 Tbs water; process to a smooth paste.
  • Remove dough from freezer; unwrap.
  • For the wash: Beat egg with 1 teaspoon water; brush over top of dough.
  • Press pistachio paste over dough.
  • Roll dough and filling into a log; wrap tightly in plastic wrap, foil, or parchment paper.
  • Freeze until very firm 1 hour or overnight.
  • Heat oven to 350°F.
  • Remove dough from freezer; unwrap.
  • Slice rolled dough into 3/8-inch thick slices.
  • Bake on cookie sheet until edges are golden brown, about 12 minutes.

Nutrition Facts : Calories 167.7, Fat 9.5, SaturatedFat 5.2, Cholesterol 45.8, Sodium 7.5, Carbohydrate 18.2, Fiber 0.6, Sugar 7.8, Protein 2.6

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