PISTACHIO-LEMON BARS
These delightful and easy lemon bars have everything the traditional ones do - tang, sweetness and a buttery base - plus the added benefit of pistachios folded into the filling and the crust.
Provided by Molly O'Neill
Categories easy, weekday, dessert
Time 45m
Yield 16 servings
Number Of Ingredients 13
Steps:
- To make crust, preheat oven to 350 degrees. Line an 8-inch square pan with parchment paper (if using foil, lightly butter it). Place flour, sugar and salt in a food processor and pulse a few times. Add butter and process until well combined. Stir in chopped pistachios. Firmly press mixture into the bottom of the lined pan using the flat bottom of a glass or measuring cup (if it sticks, place a piece of parchment paper on the dough before pressing). Bake until lightly browned, about 20 minutes.
- Meanwhile, whisk together the filling ingredients. When the crust is baked, pour the filling into the pan and bake until set, about 20 minutes. Let cool completely. Sprinkle with confectioners' sugar and cut into 2-inch squares.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 8 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 4 grams, Sodium 50 milligrams, Sugar 15 grams, TransFat 0 grams
PISTACHIO-CHERRY S'MORE BARS
Here's a fun spin on campfire treats. The graham cracker crust and golden-toasted marshmallow topping surround a rich filling of chocolate, fruit and nuts in these yummy bars. Or feel free to add 3/4 cup coconut to filling if desired. I'm certain that St. Nick will give his jolly stamp of approval to these goodies. &mdashJeanne Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Line a 13x9-in. pan with foil, letting ends extend up sides; grease foil., Mix cracker crumbs, brown sugar and cinnamon; stir in butter. Press onto bottom of prepared pan. Sprinkle evenly with cherries, baking chips and pistachios. In a small bowl, mix milk and orange zest; drizzle over top., Bake 20 minutes. Top with marshmallows; bake until top is golden brown, 10-12 minutes. Cool in pan on a wire rack. Lifting with foil, remove from pan. Cut into bars.
Nutrition Facts : Calories 219 calories, Fat 10g fat (4g saturated fat), Cholesterol 6mg cholesterol, Sodium 82mg sodium, Carbohydrate 33g carbohydrate (26g sugars, Fiber 2g fiber), Protein 4g protein.
LEMON PISTACHIO BISCOTTI
Provided by Nick Malgieri
Categories Cookies Egg Dessert Bake Lemon Pistachio Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 60 biscotti
Number Of Ingredients 9
Steps:
- 1. Set a rack in the middle of the oven and preheat to 350°.
- 2. In a medium bowl, combine the flour, sugar, and baking powder; stir well to mix. Stir in the pistachios.
- 3. In another bowl, whisk the eggs with the lemon zest, juice, and vanilla. Use a rubber spatula to stir the egg mixture intot he dry ingredients. Continue to stir until a stiff dough forms.
- 4. Scrape the dough onto a lightly floured work surface and divide it in half. Roll each half under th epalms of your hands into a cylinder a little shorter than your baking sheet. Place the logs of dough on the baking sheet, making sure they are not too close to each other or to the sides of the pan. With the palm of your hand, press down gently to flatten the logs.
- 5. Bake for about 25 to 30 minutes, or until the logs are well risen and have spread to about double their size. The logs are done when, pressed with a fingertip, they feel firm. Place the pan on a rack to cool the logs completely.
- 6. Reset the racks in the upper and lower thirds of the oven. Reduce the oven temperature to 300°F. Place each of the cooled logs on a cutting board and cut it into 1/3-inch thick diagonal slices. Arrange the biscotti on the prepared pans, cut side down. It isn't necessary to leave space between them. Bake the biscotti for about 15 or 20 minutes or until they are dry and lightly golden. Cool on the pan on a rack.
- 7. Store the cooled biscotti between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover.
LEMON-PISTACHIO BAKLAVA
Make and share this Lemon-Pistachio Baklava recipe from Food.com.
Provided by seahorse73
Categories Bar Cookie
Time 1h30m
Yield 48 bars
Number Of Ingredients 11
Steps:
- Combine all syrup ingredients in medium saucepan.
- Bring to a boil over medium-high heat.
- Reduce heat to medium or medium-low; gently boil 5 minutes or until slightly thickened.
- Cool.
- (Syrup will thicken as it cools.) Place half of the pistachios in food processor; process until finely chopped.
- Repeat with remaining pistachios.
- In medium bowl, combine all filling ingredients.
- Heat butter in microwave-safe measuring cup in microwave on high 40 to 60 seconds or until melted; skim and discard foam off top.
- Pour clear butter into small cup; discard remaining milky substance at bottom.
- Heat oven to 350°F.
- Butter 13x9-inch baking pan.
- Unroll phyllo onto cutting board; cut to 13x9 inches.
- Discard excess phyllo, or reserve for another use.
- Cover phyllo with large dry towel.
- Lay 1 phyllo sheet in bottom of pan; brush with butter.
- Repeat, using 12 phyllo sheets.
- Evenly sprinkle filling over phyllo.
- Top with remaining 12 phyllo sheets, brushing each layer with butter.
- Cut baklava crosswise into 1 1/2-inch strips, cutting all the way to bottom.
- Cut diagonally to create diamond shapes, or cut into squares.
- Bake 25 to 30 minutes or until slightly puffed and light golden brown.
- Place on wire rack; immediately pour cooled syrup over baklava.
- Cool completely.
- TIP*Look for shelled pistachios that are not roasted and salted; they will have a brighter green color.
Nutrition Facts : Calories 115.3, Fat 6.7, SaturatedFat 2.9, Cholesterol 10.2, Sodium 46.6, Carbohydrate 12.8, Fiber 0.7, Sugar 6.7, Protein 1.8
LIME SQUARES WITH PISTACHIO GRAHAM-CRACKER CRUST
This creamy dessert is a cross between key lime pie and traditional lemon bars.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h20m
Yield Makes 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Brush an 8-inch square baking dish with melted butter. Line bottom with parchment paper, leaving a 2-inch overhang on two sides.
- In a food processor, finely grind pistachios with graham-cracker crumbs, sugar, and zest. Blend in butter. Press mixture into bottom and 1 inch up sides of prepared pan. Bake until lightly browned, 8 to 12 minutes. Cool crust, 30 minutes.
- In a large bowl, whisk together egg yolks and condensed milk. Add lime juice; whisk until smooth. Pour filling into cooled crust; carefully spread to edges.
- Bake until set, about 15 minutes. Cool in pan on rack; then chill at least 1 hour before serving. Using parchment paper overhang, lift out of pan, and transfer to a cutting board. With a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut.
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