PISTACHIO PLUM CRISP
Steps:
- Preheat the oven to 350 degrees F.
- For the topping: Combine the flour, brown sugar, cardamom and salt in a medium bowl. Work the butter into the dry ingredients using your hands until completely incorporated (it will be soft and slightly sticky). Stir in 3/4 cup pistachios and set aside.
- For the filling: Toss the plums, granulated sugar, cornstarch, lemon juice and rose water, if using, together in a 3-quart baking dish. Scatter the topping over the plums, then scatter the remaining 1/4 cup chopped pistachios on top.
- Bake until the fruit bubbles and the crumble is golden brown and crisped, 55 to 65 minutes. Let cool slightly before eating.
PISTACHIO DARK-CHOCOLATE CRISPS
Provided by Paul Grimes
Categories Cookies Food Processor Chocolate Egg Dessert Bake Quick & Easy Pistachio Curry Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F with rack in middle. Line a large baking sheet with parchment.
- Blend butter, brown sugar, flour, vanilla, salt, curry powder, and egg white in a food processor until smooth.
- Glue parchment down with a dab of batter in each corner, then spread remaining batter evenly into a 14- by 10-inch rectangle (1/8-inch-thick) on parchment with spatula. Scatter chocolate and nuts evenly over batter, then bake until firm and golden-brown, 18 to 20 minutes. Transfer, still on parchment, to a rack to cool completely. Remove from paper, breaking into pieces.
PISTACHIO PHYLLO CRISPS
Categories Dessert Bake Pistachio Phyllo/Puff Pastry Dough Pastry Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 2 crisps
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- Finely grind pistachios in an electric coffee/spice grinder, then stir in sugar.
- Cut phyllo sheet crosswise into 3 equal pieces, then stack pieces between wax paper and cover stack With a lightly dampened kitchen towel. Arrange 1 piece of phyllo on a parchment-paper-lined baking sheet and brush with some butter. Sprinkle with half of pistachio sugar and top with another piece of phyllo. Brush phyllo with some butter and sprinkle with remaining pistachio sugar. Top with remaining piece of phyllo, pressing down gently, and brush with some butter. Chill stack 10 minutes.
- Using rim of a ramekin as a guide, cut out 2 (4-inch) rounds with a sharp paring knife and discard scraps. Cover rounds with a piece of parchment and bake in middle of oven until golden, about 10 minutes. Cool crisps on baking sheet on a rack.
PISTACHIO CRISPS WITH MASCARPONE CHEESE AND GRAPE COMPOTE
Categories Cheese Fruit Nut Dessert Bake Pistachio Fall Grape Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- For compote:
- Stir grapes and sugar in heavy large skillet to coat. Let stand 5 minutes. Add juice concentrate and spice powder. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium and simmer until syrup thickens enough to coat spoon, about 30 minutes. Pour compote into sieve set over medium bowl; drain grapes well. Transfer grapes to another medium bowl. Refrigerate grapes and syrup separately until cold, about 1 hour. (Can be made 1 day ahead. Cover each; keep refrigerated.)
- For mascarpone cream:
- Place mascarpone in small bowl; sift sugar over. Scrape in seeds from vanilla bean; stir to blend. Chill at least 1 hour. (Can be made 1 day ahead. Cover and keep chilled.)
- For crisps:
- Line 2 large rimmed baking sheets with parchment paper. Blend powdered sugar and nuts in processor until nuts are finely chopped. Sprinkle 10-inch square area on work surface with 1/3 cup nut sugar; top with pastry sheet. Sprinkle pastry with 1/3 cup nut sugar. Roll out pastry to 12-inch square. Roll up into 12-inch-long log. Cut into sixteen 3/4-inch-wide rounds. Roll out each to 4-inch-diameter round, sprinkling with more nut sugar as needed to prevent sticking. Arrange rounds on prepared sheets. Cover and chill at least 30 minutes.
- Preheat oven to 375°F. Bake pistachio rounds uncovered until brown on bottom and golden on top, reversing sheets after 10 minutes, about 16 minutes total. Transfer crisps to racks and cool. (Can be made 1 day ahead. Store airtight at room temperature.)
- Spread 2 tablespoons mascarpone cream on each of 8 crisps. Place on plates. Spoon cooked grapes atop cream. Cut 8 crisps in half. Drizzle each dessert with grape syrup, then garnish each with 2 crisp halves, grape cluster, and mint.
- *Italian cream cheese; available in the cheese department of many supermarkets and at Italian markets.
PARMESAN PISTACHIO CRISPS
Provided by Shelley Wiseman
Categories Cheese Nut Bake Easter Vegetarian Kid-Friendly New Year's Eve Parmesan Tree Nut Pistachio Shower Party Gourmet Small Plates
Yield Makes 48 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F with rack in middle.
- Place silpat on a large baking sheet, or if not using a silpat or nonstick baking sheet, line a large baking sheet with parchment. Put rounded teaspoons of cheese 2 inches apart on baking sheets and spread each into a 1 1/2 inch circle.
- Sprinkle each round lightly with chopped pistachios (about 1/8 teaspoon for each) and bake until just golden, 6 to 8 minutes.
- Let crisps cool on sheet 1 minute then transfer to a rack to cool completely. Bake more crisps in same manner on cooled sheet, wiping nonstick or silpat in between batches (if using), or replacing parchment with each new batch.
PISTACHIO THINS
Light and crisp, these cookies are a pistachio lovers' dream. If you don't have ground cardamom on hand try using ground ginger.
Provided by May Seagram
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease cookie sheets.
- Melt butter in a small saucepan over low heat. Add pistachios and stir until butter is lightly browned and pistachios toasted. Pour into mixing bowl.
- Whisk in sugar and egg white. Mix in the flour, cardamom or ginger and whisk until smooth.
- Drop by teaspoonfuls about 2 inches apart on baking sheets. Bake 12 to 15 minutes or until golden brown. Immediately transfer cookies to rack to cool.
Nutrition Facts : Calories 49.3 calories, Carbohydrate 6.2 g, Cholesterol 2.5 mg, Fat 1.6 g, Fiber 0.2 g, Protein 2.7 g, SaturatedFat 0.7 g, Sodium 45.9 mg, Sugar 4.4 g
PISTACHIO-RAISIN CRISPS
Our homemade crisps (just like those found in gourmet-food shops) are filled with wholesome ingredients: nuts, seeds, and dried fruit. The result is light in texture yet flavorful and satisfying. The crisps can be stored in an airtight container for up to a week.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 4 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Lightly butter a 9-by-5-inch loaf pan. In a bowl, combine flour, pistachios, raisins, seeds, brown sugar, salt, and baking soda. Stir in milk. Pour batter into prepared pan.
- Bake until golden brown, about 50 minutes. Let cool completely in pan on a wire rack. Freeze at least 1 hour and up to 3 hours.
- Preheat oven to 400 degrees. Remove loaf from pan. Using a serrated knife, cut into 1/8-inch slices; place in a single layer on rimmed baking sheets. Bake, flipping halfway through, until golden, about 15 minutes. Let cool completely on rack.
PEAR PISTACHIO CRISP
Provided by Catherine McCord
Time 55m
Yield Serves 6-8
Number Of Ingredients 9
Steps:
- Preheat oven to 350° F.
- In a bowl, combine the pears and cinnamon and toss to combine. Toss in the lemon juice.
- In a separate bowl, whisk together the oats, flour, brown sugar, and salt.
- Working with your fingers, crumble the butter into the flour mixture until it is combined and about the size of peas. Mix in the pistachios and set aside.
- Pour the pears into a greased 8-inch baking dish and cover with the oat mixture.
- Bake for 40-45 minutes.
SALTY-SWEET PISTACHIO CRISPS
Pistachios are an elegant topping for store-bought pizza dough. To achieve a toothsome crunch, roll the dough thin.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 6
Steps:
- Divide pizza dough in half. Roll and stretch each piece as thin as possible on a lightly floured surface. Transfer to parchment-lined baking sheets, and top each with olive oil, pistachios, sugar, and salt. Bake on the lower rack of an oven at 450 degrees until browned, 13 to 15 minutes. Break into pieces.
SOUR-CHERRY PISTACHIO CRISP
CRISP \'krisp\ a baked concoction of sweetened fruit with a crumbly topping. Ours has more than a pound and a half of pitted sour cherries. Some debate whether the topping should include oats. Ours does, plus pistachios and the traditional brown sugar, butter, and flour. There's no disputing the results: tangy, sugary fruit and lots of crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. If using frozen cherries, spread them in a single layer on a rimmed baking sheet. Let stand at room temperature until cherries have thawed almost completely but still hold their shape, about 30 minutes. Drain off any accumulated liquid.
- Whisk together the pistachios, flour, oats, baking powder, and 1/4 teaspoon salt in a medium bowl; set aside. Put butter, brown sugar, and 1/4 cup granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy.
- Stir pistachio mixture into butter mixture until just combined. Work mixture through your fingers until it forms coarse crumbs ranging in size from small peas to gum balls; set topping aside.
- Stir together cherries, remaining 1/2 cup granulated sugar, the cornstarch, cinnamon, and a pinch of salt in a medium bowl. Transfer cherry mixture to an 8-inch square baking dish. Sprinkle the topping evenly over cherry mixture. Bake until topping turns golden and juices are bubbling, 50 minutes to 1 hour. Let cool on a wire rack 1 hour before serving.
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