Raspberry Pistachio Cookies Food

RASPBERRY PISTACHIO THUMBPRINTS

Steps:

• Preheat oven to 325°. Cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Add pistachios; mix well., Shape dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press a deep indentation in center of each with your thumb; fill each with 1/2 teaspoon jam., Bake until bottoms are light brown, 13-16 minutes. Remove from pans to wire racks to cool. If desired, dust with additional confectioners' sugar.

RASPBERRY & PISTACHIO TEA CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4 and line a 15 x 25cm cake tin. Put the pistachios in a food processor with half the sugar and blitz until the nuts are finely chopped. Tip into a bowl, add the remaining sugar and the butter and beat with an electric whisk until creamy. Add the eggs one at a time, then beat in the flour and yogurt until smooth, adding some milk if it's too thick.
• Spoon the batter into the tin, level and bake for 50-55 mins, or until a skewer inserted into the middle comes out clean. Leave to cool in the tin for 15 mins, then turn the cake out onto a board. Remove and discard the baking parchment, then leave to cool completely. Cut into neat squares.
• To make the icing, put the raspberries in a pan with 2 tbsp water and cook briefly until soft and juicy. Push the mixture through a sieve and discard any pips. Whisk in the sugar until you have a smooth pink icing.
• Pour the icing over the cooled cake, then decorate with the sugar flowers, pearl sugar or sprinkles, if you like. Leave to set before serving.

RASPBERRY PISTACHIO THUMBPRINTS

Steps:

• Heat oven to 325°F. In large bowl, beat butter and 1/2 cup powdered sugar with electric mixer on medium speed until creamy. Stir in flour, salt, vanilla and nuts.
• Shape dough into 1 1/4-inch balls. On ungreased cookie sheet, place balls about 1 inch apart. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet.
• Bake 15 to 17 minutes or until set but not browned. Quickly remake indentation with end of wooden spoon handle if necessary. Remove from cookie sheet to cooling rack; cool completely, about 30 minutes.
• Fill each thumbprint with about 1 rounded teaspoonful of jam. Sprinkle 2 tablespoons powdered sugar over jam-filled centers.

PISTACHIO & CRANBERRY COOKIES

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.

RASPBERRY AND PISTACHIO FRIANDS

Steps:

• Preheat the oven to 350°F/180°C/160°C fan/gas 4. Melt the butter in a small pan, then remove from the heat and leave to cool a little. Grease eight holes of the friand (or muffin) tin with a little bit of butter.
• Blitz 85g (2/3 cup) of the pistachio nuts in a food processor with the confectioners' sugar until very finely chopped. Tip into a bowl with the ground almonds and flour and mix together. Roughly chop the remaining pistachio nuts and set aside.
• Froth the egg whites lightly with a fork, then pour into the nuts and flour mixture with the melted butter and mix well.
• Pour the mixture into the friand tin holes, add a few raspberries to each one, then scatter with the chopped pistachios. Bake for 20-25 minutes until the friands are risen and springy to the touch and a skewer inserted comes out clean.
• Serve warm or at room temperature. Dust with a little confectioners' sugar if you like. They should be light and chewy!
• Twist:
• Pecan Pie Friands: Make the friand recipe above, swapping pistachios for 100g (1 cup) pecans and the raspberries for 75g (2.6 oz) chewy toffee, chopped into small pieces. Sprinkle the toffee over the friand batter before baking.

21 BEST PISTACHIO DESSERTS

Steps:

• While you're preparing your dessert, preheat the oven to 350 degrees Fahrenheit.
• In a large bowl, mix up the melted butter and cracker crumbs until everything is well combined.
• Next, put the mixture in a 9 x 13 baking pan and gently press it down around the edges, corners, and sides of the pan.
• You will bake this crust until it's golden brown, and it smells like it's been toasted. That should take around 15 minutes. Take the crust out of the oven to let it sit and cool.
• The next step is to mix up the pudding, ice cream, and the milk into a large bowl. Make sure the mixture is well-blended.
• Now pour it into the crust, spreading it evenly around the pan.
• Top off this dessert with some toffee pieces and put it in the freezer until it's frozen, which shouldn't take more than one hour.

PISTACHIO THUMBPRINT COOKIES

Steps:

• In a medium bowl, beat butter, sugar, egg yolk and vanilla until pale and fluffy.
• Add flour and salt and mix until combined.
• Form into ball, wrap in plastic wrap and chill in fridge 30 minutes.
• Preheat oven to 350 degrees.
• Divide dough into 24 pieces and roll between palms to make small, round balls.
• Whisk egg white lightly until foamy.
• Dip balls in egg white, roll in pistachios and place on baking sheet.
• Make indentation in centre of each cookie with your thumb.
• Bake 5 minutes.
• Remove from oven and re-indent centre.
• Return to oven and bake another 8 minutes until just slightly browned.
• Remove from oven and while still warm, add 1/2 teaspoon jam to centre of each cookie.
• Cool on wire rack.
• Note: 1 1/2 cup in-shell pistachios equals 3/4 cup shelled.

RASPBERRY PISTACHIO SEMIFREDDO

Steps:

• For the raspberry puree: Add the raspberries and sugar to the bowl of a food processor. Puree until smooth. (You can also do this using a stick blender.) Push the raspberry puree through a fine-mesh strainer and discard the seeds. If using, stir in the raspberry liqueur. Refrigerate until needed. (You can prepare the raspberry puree up to a day ahead of time.)
• Line a 9 x 5-in (23 x 13 cm) loaf pan with two strips of parchment paper, one coming up the short sides of the pan, the second one overlapping at the bottom, but coming up the long sides of the pan. (You can also line the pan with plastic wrap but the sides of the semifreddo once unmolded won't look as smooth.) Set aside.
• For the pistachio semifreddo: First, soak the pistachios. Bring a small pot of water to a boil. Add the shelled pistachio nuts and simmer for two minutes. After two minutes, drain and rinse the nuts under cold water to cool them completely.
• Dry the nuts with paper towels. Peeling the pistachios is optional but using the nuts with the skin on will change both the color and texture of the pistachio semifreddo (it won't be as smooth). To peel a pistachio, simply pinch it between your fingers: the skin should come right off. This step takes a bit of work, but it's worth it. Alternatively, you can look for peeled pistachios, which are slightly more expensive than regular pistachios, but are going to save you some time. (It is still necessary to blanch peeled pistachios).
• Once the pistachios are blanched, peeled, and cooled, transfer them to the bowl of a food processor with ¼ cup (50 g) of the sugar. Pulse until the nuts are very finely ground, stopping from time to time to scrape down the bowl. Set aside.
• In a clean, stainless steel bowl, add the egg whites. Beat until foamy, then add in ½ cup of the remaining sugar one tablespoon at a time, beating about 30-45 seconds between each addition and repeating until you've incorporated all the sugar. Keep beating until the meringue is shiny and forms sift peaks that ever so lightly droop at the top.
• In a separate bowl, beat the heavy cream with the remaining sugar (¼ cup) and the vanilla extract until soft peaks form. Using a spatula, fold the meringue into the whipped cream, then incorporate the ground pistachios.
• To assemble: In the prepared pan, spread 1/3 of the pistachio semifreddo over the bottom of the pan. Drizzle with 1/3 of the raspberry puree, then sprinkle 1/3 of the chopped pistachios and 1/3 of the raspberries.
• Repeat these steps once, then finish by spreading the remaining pistachio semifreddo mixture as the final layer. Level out the top and carefully fold the overlaying parchment paper over the semifreddo to protect it. (Save the remaining raspberry puree, chopped pistachios, and raspberries for serving.) Freeze for at least 6 hours or preferably overnight. Pistachiosemifreddo will keep fresh in the freezer for up to 2 weeks.
• SERVING: Take the semifreddo out of the freezer. Carefully peel the parchment paper covering the top of the semifreddo. Slide a thin knife between the parchment paper and a side of the pan and run the knife all around the semifreddo to loosen it. Invert the pan over a serving dish, then lift it to unmold the semifreddo. Carefully peel off the parchment paper and discard.
• Drizzle the semifreddo with the remaining raspberry puree, then garnish with pistachios and raspberries. Serve right away, using a serrated knife to slice thick pieces for each guest. Return any extra semifreddo to the freezer right away.
• ADDITIONAL SERVING IDEA: You can create scoops of this pistachio semifreddo, just as you would serve ice cream. It will look beautifully rippled and be just as amazingly delicious. Serve it in bowls with extra raspberry puree, pistachios, and fresh raspberries, or over an ice cream cone.
• STORAGE: Wrap leftover semifreddo with plastic wrap, or transfer to an airtight container. Enjoy within 2 weeks.
• NOTE: This recipe uses a French meringue, which means the egg whites are not cooked before they're added to the pistachio semifreddo mixture. If you're worried about using raw egg whites, you can use liquid egg whites(egg whites sold in cartons), which are pasteurized.

RASPBERRY AND PISTACHIO ICE CREAM ICEBOX CAKE

Steps:

• Line a 9x5" loaf pan with plastic wrap, leaving a few inches of overhang on all sides. Chill pan until ready to use. Toast nuts in a dry small skillet over medium heat, tossing occasionally, until golden brown, 5-8 minutes. Let cool, then coarsely chop; set aside.
• Using an electric mixer on medium-high speed, beat cream and powdered sugar in a large bowl until stiff peaks form, about 3 minutes. Place jam in a medium bowl and whisk to loosen, then gently mix in half of whipped cream. Mix vanilla and salt into plain whipped cream.
• Scoop half of vanilla whipped cream into prepared loaf pan and spread into an even layer. Arrange a layer of cookies on top, breaking or cutting to fit as needed. Add half of raspberry whipped cream, smooth into an even layer, and top with another layer of cookies. Dollop ice cream across top and smooth into an even layer. Add a third layer of cookies, followed by remaining raspberry whipped cream. Repeat with a fourth layer of cookies and finally spread remaining vanilla whipped cream over (don't worry if it's a little higher than edges of pan). Scatter reserved pistachios on top. Cover with plastic overhang and freeze until set, at least 6 hours.
• To serve, using plastic overhang, unmold cake (if it's hesitant to come out, run the sides of the pan under warm water for a few seconds to loosen) and cut into slices. Do ahead: Cake can be made 2 days ahead. Keep frozen.