Fennel Pistachio Cookies Food

FENNEL PISTACHIO COOKIES

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.

FENNEL SLAW WITH PROSCIUTTO AND PISTACHIO PESTO

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

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.

PISTACHIO COOKIES

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.