Cherry Pistachio Scones Recipes

CHERRY-PISTACHIO BISCOTTI

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Using a stand mixer, beat the butter and the sugar together until fluffy, about 5 minutes. Add the eggs, one at a time, incorporating each egg fully before adding the next. Add the vanilla. In a small bowl, whisk together the flour, baking powder and salt. With the mixer on low, stir the flour mixture into the butter mixture until just combined. Stir in the dried cherries and pistachios. Cut the dough in half and place the dough on the prepared baking sheet. Shape into 2 logs, each about 12 inches long.
• Bake until just starting to brown at the edges, about 20 minutes. Cut each log on the diagonal into 1/2-inch-wide slices. Place the slices back on the baking sheet. Bake on the first side for 5 minutes. Remove, turn the biscotti over to the second side and bake until the biscotti are crisp, an additional 5 minutes. Let cool.

PISTACHIO-CHERRY SANDWICHES

Steps:

• Pulse the butter, sugar, honey, egg yolk and vanilla in a food processor until creamy, scraping down the processor with a rubber spatula as needed. Add the flour and pistachios and pulse until the dough just comes together, 4 to 5 pulses.
• Transfer the dough to a sheet of parchment paper and knead until uniform. Divide the dough in half. Roll each half into a compact log, about 1 inch in diameter. Wrap the logs individually in parchment paper or plastic wrap and freeze until firm, at least 30 minutes and up to 3 weeks.
• Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper. Slice the logs into 1/4-inch-thick rounds and place them on the prepared baking sheets. Bake until the cookies are firm and lightly browned, 12 to 15 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely.
• Spoon about 1/4 teaspoon cherry preserves on the undersides of half of the cookies, then sandwich with the remaining cookies. Store in an airtight container 2 to 3 days.

CHERRY PISTACHIO COOKIES

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and orange zest. In another bowl, whisk flour, baking soda and cream of tartar; gradually beat into creamed mixture. Stir in cherries and pistachios., Divide dough in half ; shape each into an 11-in.-long roll. Wrap in plastic; refrigerate at least 2 hours or until firm., Preheat oven to 375°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 8-10 minutes or until edges are light golden brown. Remove from pans to wire racks to cool completely. Frost cookies with melted white chocolate; let stand until set., To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic and place in a resealable bag. Store in the refrigerator., Freeze option: Place wrapped rolls in a resealable plastic freezer bag and freeze. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand 15 minutes at room temperature before cutting. Bake as directed, increasing time by 1-2 minutes. Decorate as directed.

CHERRY PISTACHIO SCONES

Steps:

• Heat oven to 375°F
• Grease cookie sheet with shortening or spray with non-stick cooking spray.
• In large bowl, mix flour, 2 tablespoons sugar, baking powder and cinnamon.
• With pastry blender or fork, cut in butter until mixture resembles coarse crumbs.
• Stir in cherries and pistachios.
• In small bowl, blend milk and egg yolk; add to flour mixture.
• Stir just until dry ingredients are moistened.
• On lightly floured surface, gently knead dough several times.
• Divide dough in half; place on cookie sheet.
• Pat each half into 6-inch round.
• Cut each round into 6 wedges; do not separate.
• In small bowl, beat egg white.
• Brush top of each round with egg white; sprinkle with raw or granulated sugar.
• Bake 17-22 minutes or until golden brown.
• Cool 10 minutes before serving.

CHERRY SCONES

Steps:

• Combine flour, sugar, baking soda, baking powder and salt in a large mixing bowl.
• Cut frozen grated butter into the flour mixture until well combined.
• Combine egg, buttermilk and vanilla, and mix into the dry ingredients until dough forms.
• Fold in the chopped cherries.
• Turn out the dough onto a lightly floured surface.
• Knead lightly and shape into a 10-inch circle.
• Cut into wedges place on a greased cookie sheet.
• Bake at 375 degrees for 16 to 19 minutes or until golden brown.
• Dust with powdered sugar.
• Serve warm.