ORANGE-PISTACHIO DIVINITY
Old-fashioned divinity candy is even yummier with a hint of refreshing orange zest and bits of crunchy pistachios. Store-bought versions just can't compare! -Lorri Reinhardt, Big Bend, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4 dozen (1-1/3 pounds).
Number Of Ingredients 7
Steps:
- Place egg whites in bowl of a stand mixer; let stand at room temperature 30 minutes. Meanwhile, line two 15x10x1-in. pans with waxed paper., In a large heavy saucepan, combine sugar, corn syrup and water; cook and stir until sugar is dissolved and mixture comes to a boil. Cook, without stirring, over medium heat until a thermometer reads 252° (hard-ball stage). Just before that temperature is reached, beat egg whites on medium speed until stiff peaks form., With mixer continuing to run on high speed, slowly add hot sugar mixture in a thin stream over egg whites, beating constantly and scraping sides of bowl occasionally. Add orange zest and vanilla. Beat until candy holds its shape and begins to lose its gloss, 5-6 minutes. (Do not overbeat, or candy will stiffen and crumble.) Immediately fold in pistachios., Quickly drop mixture by tablespoonfuls onto prepared pans. Let stand at room temperature until dry to the touch. Store between layers of waxed paper in an airtight container at room temperature.
Nutrition Facts : Calories 68 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 13mg sodium, Carbohydrate 15g carbohydrate (15g sugars, Fiber 0 fiber), Protein 1g protein.
PISTACHIO & CRANBERRY COOKIES
These crunchy, fruit & nut biscuits are sure to be a family favourite - make ahead and freeze, or wrap up for the perfect homemade gift
Provided by Good Food team
Categories Snack, Treat
Time 30m
Yield Makes 22
Number Of Ingredients 6
Steps:
- Mix the butter, sugar and vanilla extract with a wooden spoon. stir in the flour, then tip in the pistachios and cranberries - you might need to get your hands in at this stage to bring the mix together as a dough. Halve the dough and shape each half into a log about 5cm across. Wrap in cling film, then chill for 1 hr or freeze for up to 3 months.
- Heat oven to 180C/160C fan/gas 4. slice the logs into 1cm-thick rounds, place on a baking tray lined with baking parchment and bake for 12-15 mins. Cool completely on the tray.
Nutrition Facts : Calories 140 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 7 grams sugar, Protein 2 grams protein, Sodium 0.1 milligram of sodium
CRANBERRY PISTACHIO BISCOTTI
The red and green make a great Christmas cookie. Have used other nuts instead of pistachios with success. If your pistachios are salted, omit the 1/4 teaspoon salt from the recipe.
Provided by Gerry Meyer
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 1h20m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.
- Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
- Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).
- Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.
Nutrition Facts : Calories 91.8 calories, Carbohydrate 11.7 g, Cholesterol 10.3 mg, Fat 4.3 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 0.6 g, Sodium 55.3 mg, Sugar 5.7 g
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