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- Sugar - 1/3 Cup + 2 Tbsp
- Almond Paste - 1/3 Cup
- All Purpose Flour - 1 2/3 Cup
- Semisweet Chocolate Chips - 1 Cup
- Finely Chopped Pistachios - 1/2 Cup
Step 1: Preheat the oven to 350 Degree F.Line cookie sheets with parchment paper or lightly grease and dust with flour. Cream butter and sugar in a large bowl until blended.
Step 2: Blend in flour to make a smooth dough. Turn out into lightly floured board.Divide in to 8 equal pieces;divide each piece in half.Roll each half into a 12 inch rope;cut each rope in to 2 inch lengths.
Step 3: Place 2 inches apart on prepared cookie sheets.Bake 10-12 minutes or until edges just begin to brown.Remove to wire racks to cool.
Step 4: To give the elegant finish,melt chocolate chips in small bowl over hot water.Stir until smooth.Dip both ends of cookies about 1/2 inch into melted chocolate,then dip the chocolate ends into pistachios.Place on waxed paper;let stand until chocolate is set.
- 2 cup of cream
- 1 cup of milk
- 2 cups pistachio butter (see previous recipe under preserves)
- 100g sugar
- 4 egg yolks
- 3 drops of almond essence (optional)
- 200g 70% cocoa chocolate
- 200g chocolate sponge, bought or home made (recipe below)
3) for chocolate sponge:
- 125g butter
- 125 sugar
- 125 SR flour
- 2 eggs
- 2 tablespoons milk
- 1 tablespoon cocoa powder
Step 1: 1) for Pistachio Ice Cream:
Place milk & cream in a pan over a very low heat and bring to a simmer. Whisk egg yolks and sugar in a bowl till combined. Whisk hot milk & cream into yolk mixture. Return to a clean saucepan over a very low heat and stir constantly with a wooden spoon to prevent mixture from ‘catching’ on base of pan. Cook gently until the mixture thickens and coats the back of the spoon. Transfer to a bowl and allow the custard to chill in fridge completely before putting into ice cream maker. Mix together pistachio butter & custard mix. Taste and add almond essence ,if you prefer a stronger nut flavour but add one drop at a time then taste in between each till you get the right flavour. Put mixture into prepared ice cream maker as per instructions for that appliance.
Step 2: Line 4-6 small bowls/moulds with cling film and scoop ice cream from maker into the bowls. Cut circles with a cookie cutter from the chocolate sponge and place on one on top of each bowl of ice cream and press down lightly, this forms the base of the bombe. Freeze until set and then remove from bowl by pulling the cling film. If the ice cream doesn’t come out, run hot water briefly around outside of bowl to release the ice cream.
Step 3: There are two ways of covering the bombe, you can either melt the chocolate and pour it over each bombe directly. Or you can line the bowls again with cling film, spoon melted chocolate into each one and spread chocolate up the sides of the cling film. Allow to set in the fridge for a few minutes and then insert the ice cream bombe into the chocolate case. Refreeze until ready to serve. You can hold the dessert like this for a week or two before using it.
Step 4: 3) for chocolate sponge:
Preheat oven to 180 degrees centigrade. Line an 8 inch cake tin with greaseproof paper. Remove cinnamon stick and star anis and pour remaining juice over plums. Place butter & sugar into a bowl and beat with an electric whisk or good old fashioned wooded spoon until light and fluffy.
Step 5: Add one egg at a time and whisk in between both additions. Sift in flour and cocoa into butter mixture and fold in with a metal spoon. Add milk and fold together ingredients.
Step 6: Bake in oven for 20 minutes or until an inserted knife comes out of the sponge clean.
- 125 g sugar
- 300 ml low fat milk
- 200 ml liquid cream
- 1 tea spoon ground cardamom
- Crushed pistachios & almonds
Step 1: Mix the egg yolks and sugar in a bowl. In a pot, bring the milk, cream, cardamom and vanilla to boil.
Step 2: Pour the boiling milk mixture over the cold mixture (eggs + sugar) while stirring.
Step 3: Return to heat and continue to stir until the cream starts to thicken.
Step 4: This stage of cooking is known as nappe which is achieved between 82-85C.
Step 5: If the cream is not heated sufficiently, the ice-cream will be thin and watery. Remove the pot from the heat and stop the cooking process by place it in cold water mixed with ice cubes.
Step 6: Pass the mixture though a strainer and transfer to your ice-cream machine.
Step 7: Add the crushed pistachios and almonds before churning. Follow manufacturers instructions. Half way through the churning, add the honey (while ice-cream is still churning).
- Pistachios (ground), 100g
- Butter, 75g
- Icing sugar, 80g
- Flour, 30g
- Egg white, 3
- Strawberries, 20
Step 1: Melt the butter in a saucepan until it’s slightly brown. Set aside and keep it warm. Grind pistachio until fine, almost like powder.
Step 2: In a bowl, put in ground pistachio, almond powder, flour, icing sugar. Mix well. Then, put in the melted butter and give it a good mix.
Step 3: Now, put in the egg white. At this point, you need to use electric mixer/whisk to mix all the ingredients until double their volume. Cover and put the mixture in the fridge to chill for 2 to 4 hours.
Step 4: Preheat the oven at 180°C.
Step 5: Use mini muffin mould (with 3cm diameter) or the classic rectangular mould. Spoon the mixture into the mould.
Step 6: Slice or quarter the strawberries. Put it and push it slightly into the mixture. Meanwhile, roughly crush the pistachios and sprinkle on top of the mixture.
Step 7: Put the mould in the oven, and bake for about 20 minutes or until the financiers rise and golden brown. Remove from mould sprinkle a little bit of icing sugar.
1/4 cup pistachio instant pudding powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3 cups rolled oats
1 teaspoon salt
16 tablespoons butter, melted (2 sticks)
2 tablespoons vegetable oil
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla
1/2 cup medjool dates, chopped
1/2 cup semisweet Valhrona chocolate, chopped
1 1/2 cup unsalted pistachios, shelled, toasted, chopped
Step 1: In a medium bowl, combine flour, baking powder, baking soda, oatmeal, and salt. Whisk together to combine and aerate, then set aside.
Melt 16 tablespoons (2 sticks) of butter and allow to cool slightly. Add butter, vegetable oil, and both sugars to a large bowl or the bowl of a stand mixer. Mix on low to medium speed until well combined.
Add eggs one at a time, mixing well after each addition. Add vanilla and mix again.
Incorporate the flour mixture a little at a time on low speed until well mixed in.
Add in dates, chocolate, and pistachios. Mix by hand or on low with the mixer until the add-ins are well combined and mixed through the dough.
Chill the dough for one hour.
Step 2: When ready to bake, preheat the oven to 350F.
Place golf ball sized dough on a parchment lined cookie sheet, spacing them out to about 6 to a sheet since the cookies will spread. Bake for approximately 10-13 minutes.
Remove from the oven and allow to cool for a moment on the sheet before removing to a cooling rack. Allow to cool for another 5-7 minutes.
*Don't want to make a whole batch of cookies? Freeze golf sized balls on a tray until frozen then transfer the a freezer safe bag. Anytime you want a cookie, place balls on a cookie sheet and follow cook time instructions.
3/4 cup sugar
2 tbsp- corn starch
1/2 tsp baking soda
1/4 tsp salt
1 tbsp- dried or fresh orange zest
6 tbsp melted butter
2 tbsp vegetable oil
1/2 tsp vanilla essence
1 tsp saffron essence
few strands saffron
few chopped pistachios from Bronte- for ganish
1. Pre-heat your oven to 350 degrees F. Lightly grease a baking sheet.
2. In a bowl, cream together butter and sugar. Add in the vanilla and saffron essence.
3. In a bigger bowl, add all the dry ingredients and mix well.
4. Add the liquid ingredients to the dry ingredients and mix gently making a soft dough.
5. Make small balls and flatten them a bit in-between your palms. Arrange on the baking try keeping some distance in between balls.
6. Now garnish by adding pistachio and saffron strands to the center of each flattened balls.
7. Bake for 12 minutes in the pre-heated oven. Let cookies cool for a 3-4 minutes before removing from the tray and let cool completely on a wire rack.
- 2 table spoons . (30 grams) granulated sugar
- 1 cup (110 grams) ground blanched almonds
- 1 cup (110 grams) ground pistachios (shelled)
- 2 cups icing sugar, sifted
- 6 large eggs
- ½ cup (70 grams) plain flour
- 3 table spoons . (45 grams) unsalted butter, melted and cooled
1) Chestnut Butter Cream:
- 100g egg whites
- 200g sugar
- 300g unsalted butter at room temperature
- 200g fresh chestnuts
- 1 cup milk
2) Dark Chocolate Ganache:
- 150g dark chocolate, chopped
- 150ml whipping cream
Step 1: Preheat the oven to 180 degrees centigrade. Line three quarter sheetpans with parchment paper and brush with melted butter. In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat the egg whites until they form soft peaks. Add the granulated sugar and beat until the peaks are stiff and glossy. In another bowl beat the almonds, pistachios, icing sugar and eggs on medium speed until light and voluminous, about 3 minutes. Preheat the oven to 180 degrees centigrade Line three quarter sheetpans with parchment paper and brush with melted butter. In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat the egg whites until they form soft peaks. Add the granulated sugar and beat until the peaks are stiff and glossy. In another bowl beat the almonds, pistachios, icing sugar and eggs on medium speed until light and voluminous, about 3 minutes.
Step 2: Add the flour and fold into the mixture, do not over mix. Using a rubber spatula, gently fold the meringue into the almond mixture and then fold in the melted butter. Divide the batter between the pans and spread it evenly to cover the entire surface of each pan. Bake the cake layers until they are lightly browned and just springy to the touch. Approximately 10 minutes, no longer. could be less depending on your oven. Put the pans on a heatproof counter and run a sharp knife along the edges of the cake to loosen it from the pan. Cover each with a sheet of wax paper, turn the pans over, and unmold. Carefully peel away the parchment, then turn the parchment over and use it to cover the cakes. Let the cakes cool to room temperature.
Step 3: 1) Chestnut Butter Cream:
Half fill a pan of boiling water to soften the chestnut shells. Score chestnut shells to release steam and place in boiling water for 10 minutes. Remove from pan and allow to cool. As soon as they are cool enough to handle remove the shells and as much of the furry brown skin. The removal of the skin is really only to produce a pale butter cream so optional. Put milk and de-shelled chestnut into a pan and cook over a gentle heat for 15 minutes. Blend chestnuts until smooth and put aside. Combine the sugar, water in a small saucepan and warm over medium heat just until the sugar dissolves. Continue to cook, without stirring, until the syrup reaches 240?F on a candy or instant-read thermometer. Once it reaches that temperature, remove the syrup from the heat.
While the syrup is heating, begin whisking the egg whites at high speed in the bowl of your mixer using the whisk attachment. Whisk until soft peaks form. When the sugar syrup reaches the correct temperature and you remove it from the heat, reduce the mixer speed to low speed and begin slowly (very slowly) pouring the syrup down the side of the bowl being very careful not to splatter the syrup into the path of the whisk attachment. Some of the syrup will spin onto the sides of the bowl but don?t worry about this and don?t try to stir it into the mixture as it will harden. Raise the speed to medium-high and continue beating until the egg whites are thick and the mixture is cool to the touch (about 5 minutes or so). While the egg mixture is beating, place the softened butter in a bowl and mash it with a spatula until you have a soft creamy mass. With the mixer on medium speed, begin adding in two-tablespoon chunks. When all the butter has been incorporated, raise the mixer speed to high and beat until the buttercream is thick and shiny. At this point add the blended chestnuts and beat for an additional minute or so.
Step 4: 2) Dark Chocolate Ganache:
Heat cream in a pan till almost boiling. Place chopped chocolate into a bowl and pour over hot cream and sit for a few minutes. Stir until all chocolate has melted and keep warm over a pan of hot water until ready to assemble cake.
Step 5: Assembling the Opéra Cake:
Place one square of jonconde sponge on a baking sheet. Spread about one-third of the buttercream over this layer and refrigerate until it hardens.
Remove from the fridge and spread a third of the chocolate ganache on top. Top with joconde. Spread another third of the buttercream on the cake, refrigerate and spread another layer of chocolate ganache on top. Top with the third square joconde. Spread the remaining buttercream on top of the final layer of joconde and then refrigerate and finish with the last layer of ganache. Refrigerate for at least 4 hours.
½ sprouted buckwheat flour or buckies blended till fine
½ cup active almonds
½ cup freshly shelled pistachios
3 tbs agave
2 tbs coconut butter
1 tbs fresh lemon zest
Equal amounts of fresh lemon juice and agave mixed together
In a food processor grind nuts and buckwheat if you need to until very fine. Add the agave and coconut butter and blend until it is sticky and will hold together well. Turn out and shape into individual round mini cakes.
Crush some extra pistachios and sprinkle over cakes. Add some lemon zest to present.
Place the syrup in a small pouring cup and pour over cake just before eating or leave it up to the individual to pour their own.
1 package phyllo dough (400 g)
250 g unsalted butter
For the Filling:
2 cups walnuts, chopped
Zest of one lemon
For the Syrup:
1 kg sugar
800 ml water
1 tablespoon pure Vanilla extract
½ cup dried cranberries coarsely ground
½ cup pistachios, finely chopped
Preheat oven to 300 F (about 200 C).
Divide filo into two equal parts.
Spread the bottom of a middle sized baking pan with 3-4 sheets of filo, leaving about 5-6 cm edges of the sheets to stick out of the pan.
Crumple slightly one by one the remaining sheets of filo from the first half and spread along the bottom of the pan, one by one.
After spreading all sheets from the first half of filo - sprinkle the first cup of walnuts, the lemon zest and then the second cup of walnuts.
Leave 2 sheets of filo from the second half to cover the baklava.
Crumple slightly and spread over the nuts - one by one the remaining sheets of filo from the second half of dough.
Fold gently the sticking out edges of filo sheets inside ove the spread sheets and cover with the 2 remaining sheets from the second half of filo, without crumpling them, the whole baklava, by folding carefully their ends inside.
After finishing with arranging the filo sheets, cut with a sharp knife the baklava, trying to make a "star " - first cut into 4 equal parts, afterwords into 4 more, and afterwords cut eight rhombuses - from the center outwards.
Melt the butter into a heat proof bowl over a pan of simmering water (or into a microwave, without letting it bring into a boil) and pour it evenly all over the baklava.
Bake into preheated to 300 F (about 150 C) oven for about 1 hour or until golden,as after the first 20 minutes cover with baking paper or cooking foil, so the baklava would not burn.
Remove and leave to cool completely.
After the baklava is already cooled, make the syrup.
Bring 800 ml of water to a boil, add 1 kilogram of sugar and stir well.
Lower the heat and let it boil on medium-high heat for 15-20 minutes or until about 1/3 of the syrup evaporates. The syrup shall be slightly yellow and semi thick - a drop on the thumb nail should not spill (but be careful with the drop :) as the syrup is very hot!). Add vanilla, stir well and remove.
Pour the hot syrup over the chilled baklava evenly.
Sprinkle the rhombuses with the coarsely ground dried cranberries and the rest of the pieces with the finely chopped pistachio.
Leave baklava to absorb the syrup at least one night (1 day would be best) without covering it for the first 1-2 hours.
After baklava chills enough, cover with baking paper or if the pan is high enough - with a cotton cloth.
Serve at room temperature with a glass of water or strong coffee
Besan or Chickpea Flour: 2 tsp
Semolina: 2 tsp
Butter: 3/4 stick (softened at room temperature)
Sugar: 1/4 cup or add more to taste
Cardamom Powder: 1/2 tsp
Baking Powder: 1/2 tsp
Pistachios: few for garnishing
Let the butter soften at room temperature. Whip it with a spatula and add sugar.
Sift all purpose flour, chickpea flour and semolina together. Add baking powder and sift again.
Mix freshly crushed cardamom powder for aromatic flavor.
Add butter and sugar mix in the flour mix. Knead to make a dough.
Can add little more butter if required to make the dough.
Put the dough in ziplock and let it rest for 10-15 minutes.
In the mean time, pre heat the oven to 300 F and line the cookie tray with parchment paper or silpat mat.
Take out the dough, give it a knead again.
Make small ball around 1 inch for small cookies and a litter bigger dough, if you like big cookies.
Keep ample distance between the balls as they spread upon baking.
Add crushed pistachios on the top and press it gently on the balls.
Bake it for 15-18 minutes at 300 Deg F till done.