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Posts Tagged ‘pistachio’

 

I’ve been trying to keep my mother’s tradition of making “Star Cookies” every holiday season. If you didn’t see that post and/or haven’t made those cookies, check it out here.

But this year I wanted to make something different and equally festive, so I started recipe testing pistachio cranberry shortbread cookies. Like with most of my favorite recipes, these are easy to prepare, simple and relatively low-sugar–especially for a dessert!

 

Ingredients

1 cup all-purpose flour

1/2 cup almond flour

1/2 tsp ground cinnamon

1/4 tsp sea salt

1 1/2 sticks (3/4 cup) unsalted butter, at room temperature

1/4 cup cane sugar

1 tsp pure vanilla extract

1 tsp finely grated fresh orange zest

1/3 cup shelled pistachios, roughly chopped

1/3 cup dried cranberries, roughly chopped

1 egg yolk, lightly beaten

3 tbsp coarse ground sugar, such as turbinado

 

Preparation

In a small bowl, whisk together the flours, cinnamon and salt.

In a medium bowl, beat together the butter and sugar using an electric mixer until light and fluffy. Blend in the vanilla extract and orange zest. Blend in the flour mixture one-third at a time until fully incorporated. Fold in the chopped cranberries and pistachios. Scrape the dough out onto a large sheet of parchment or waxed paper. Carefully form it into a roll with flat ends. Note: You can put a little extra flour on the palms of your hands if the dough wants to stick to your hands. Wrap up the paper and place in the refrigerator to chill for 2-3 hours.

 

After the dough has chilled sufficiently, preheat oven to 350F. Line a large baking sheet with parchment paper. Take the roll out of the refrigerator and unwrap. Brush the outside (not ends) of the roll with the egg yolk, and sprinkle generously with the coarse sugar. Using a very sharp knife, cut the roll into 1/4-1/3-inch slices. Place on the parchment-lined sheet approximately 1/2-inch apart. Bake 15-18 minutes or until the edges of the cookies are starting to golden. Let cool completely. Can be stored in an airtight container for up to five days.

Enjoy!

 

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Continuing the green theme–since Saint Patrick’s Day may have come and gone, but Spring still charges on in all its budding glory. Here’s a super simple, instant and guilt-free ice”cream.” It’s just a variation of one of my previous posts where I used frozen bananas and berries as the base.

If you’re an ice cream lover, like me, and if you also happen to be lactose intolerant (like me!) or vegan, I think you’ll appreciate the immediate gratification of throwing in a handful of ingredients, flipping the “on” switch and a minute later getting to enjoy a cold, creamy, nutritious “dessert”!

 

Ingredients*

1/2 cup coconut milk (regular NOT lite!)

3/4 cup unsalted, shelled pistachios

1/3 cup unsalted raw cashews

1-2 tbsp raw honey

1/4 tsp almond extract

5-6 ice cubes

*Note: The measurements aren’t exact because coconut milks vary widely in thickness and richness. My favorite is Native Forest. It’s organic and comes in BPA-free cans.

 

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Preparation

Put everything into a high-powered blender, such as a VitaMix, and blend until creamy. Adjust the consistency if necessary by adding more cashews. Note: You may need to use the plunger if some of the ingredients stick to the sides.

If you want a thicker, richer version, you can freeze the contents of a can of coconut milk in an ice cube tray and use about half the cubes in place of the liquid coconut milk and regular ice cubes.

Serve immediately.

 

Enjoy!

 

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