FENNEL PISTACHIO COOKIES
Make and share this Fennel Pistachio Cookies recipe from Food.com.
Provided by 4-H Mom
Categories Dessert
Time 25m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Beat butter with an electric mixer at medium speed until creamy. Gradually add sugar, mix well. Add egg, beat well. Add almond extract, lemon zest and fennel seeds, mix to combine.
- In a medium bowl, combine flour, baking powder and salt, gradually add to butter mixture, beat well. Stir in pistachio nuts, dough will be stiff.
- Shape dough into 1 inch balls, place 2 inches apart on ungreased baking sheets. If desited, flatten balls slightly and sprinkle with additional chopped pistachios.
- Bake for 10 minutes or until lightly browned. Cook slightly on baking sheets, remove to cooling racks and cool completely. Store in airtight container at room temperature for up to 1 week.
Nutrition Facts : Calories 121.6, Fat 6.5, SaturatedFat 3.4, Cholesterol 19.4, Sodium 81, Carbohydrate 14.6, Fiber 0.5, Sugar 8.7, Protein 1.5
FENNEL SLAW WITH PROSCIUTTO AND PISTACHIO PESTO
Provided by Giada De Laurentiis Bio & Top Recipes
Categories side-dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- For the Pistachio Pesto: Combine the parsley, pistachios, thyme, and garlic cloves in the bowl of a food processor; blend until finely chopped. With the machine running, gradually add the olive oil, processing until well blended. Season the pesto with salt and pepper, to taste.
- For the Fennel Slaw: Place the fennel in a large serving bowl. Add the pesto and toss to coat well. Tear the prosciutto into 1-inch pieces and add to the bowl. Gently toss to combine. Serve.
PISTACHIO COOKIES
This recipe was published in "Treasury of Holiday Cookies", one of those cook booklets you get at the grocery. It caught my attention due to the pistachio farm that we frequent in NM. They sell wonderful pistachio cookies. I haven't made this as yet, but plan to for the holidays. The recipe in the book calls for ¼ cup freshly ground nutmeg; however, I felt that might be a tad overpowering. I did adjust the nutmeg to ¼ to ½ teaspoon. Feel free to use more if needed.
Provided by PaulaG
Categories Dessert
Time 1h30m
Yield 30 cookies
Number Of Ingredients 9
Steps:
- Cream the butter and sugar together; add baking powder and nutmeg and mix well with electric mixer.
- Add eggs and vanilla and continue to beat at medium speed until light and fluffy.
- Stir in flour just until moist; fold in nuts taking care to not over mix.
- Cover the bowl with plastic wrap or damp cloth and refrigerate for 1 hour.
- Preheat oven to 350 degrees.
- Line cookie sheets with parchment paper.
- Shape dough into 1 inch balls, flatten slightly with bottom of small glass.
- Place 4 inches apart on prepared cookie sheets and bake 10 to 12 minutes or until set.
- Transfer to wire rack to cool completely and enjoy.
FENNEL PISTACHIO COOKIES
Butter makes this simple drop cookie soft and rich while pistachios give it an unexpected crunch. Lemon rind and fennel seeds round out the cookie with a citrusy-anise flavor.
Provided by Allrecipes Member
Time 25m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Beat butter with an electric mixer at medium speed until creamy. Gradually add sugar; mix well. Add egg; beat well. Add amaretto, lemon zest and fennel seeds; mix to combine.
- In a medium bowl, combine flour, baking powder and salt; gradually add to butter mixture; beat well. Stir in pistachio nuts (dough will be stiff).
- Shape dough into 1-inch balls; place 2 inches apart on ungreased baking sheets. If desired, flatten balls slightly and sprinkle with additional chopped pistachios. Bake for 10 minutes or until lightly browned. Cool slightly on baking sheets; remove to cooling racks and cool completely. Store in an airtight container at room temperature for up to 1 week.
Nutrition Facts : Calories 123 calories, Carbohydrate 14.9 g, Cholesterol 18.7 mg, Fat 6.5 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 3.4 g, Sodium 95.3 mg, Sugar 9 g
WILD SALMON WITH FENNEL AND PISTACHIOS
Assertively flavorful, lush-textured wild Pacific salmon - notably king, but also sockeye - are seasonal treasures. Unlike farmed Atlantic salmon, which is of a different genus entirely and available year-round, Pacific salmon is a late spring through summer catch. Its richness makes a fairly modest portion satisfying. In this recipe I paired it with fennel, pistachios and lemon. I started the fish fillet in a very hot oven (not quite volcanic, but about as hot as a home oven can get) then immediately cut the temperature down and let the salmon cook for another 15 to 20 minutes. It's a fail-safe technique that guarantees against overcooking.
Provided by Florence Fabricant
Categories seafood, main course
Time 40m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 500 degrees. Trim any fronds from the fennel and chop 3 tablespoons of them and set aside. Thinly slice the fennel bulbs, discarding the cores. Select a baking dish or heavy skillet, which can go on top of the stove, to fit the salmon. Place it in the oven, add 1 tablespoon of the butter and when the butter has melted after a minute or so, scatter the fennel bulbs in the pan, turning it with tongs to coat with butter. Return pan to the oven for 10 minutes.
- Place the salmon, skin side down, in the baking dish on top of the fennel, season with salt and pepper and dot with 1 1/2 tablespoons of the butter. Return the pan to the oven. Reduce the heat to 225 degrees. Let bake 15 minutes for rare, 20 minutes for medium-rare. Turn off oven.
- When the salmon is done, transfer it to an oven-proof serving platter and surround with the cooked fennel. Tent with foil. Place in the turned-off oven with the door slightly ajar to keep warm.
- Place the baking pan on top of the stove on medium-high heat. Add the pistachios and give them a quick stir. Add the lemon juice and wine and bring to a lively simmer. Reduce the liquid to about 1/3 cup. Lower heat and whisk in the remaining 1 1/2 tablespoons butter bit by bit. Season the sauce with salt and pepper, remove the fish and fennel from the oven and spoon the sauce over the fish. Strew the reserved fennel fronds over top and serve.
PISTACHIO COOKIES
This wonderful cookie is always part of my holiday cookie treats. They are fun to make and everyone will be impress with how pretty the green coloring is.-Pat Habiger, Spearville, Kansas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 6-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, beat the butter, oil and confectioners' sugar until blended (mixture will clump together). Add eggs, one at a time, beating well after each addition. Beat in extract and food coloring. , Combine the flour, pudding mix, baking soda, cream of tarter and salt; gradually add to creamed mixture. Stir in nuts. Cover and refrigerate for 1 hour., Shape into 1-in. balls; roll in colored sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 7-9 minutes or until set. Cool for 1 minute before removing to wire racks. Store in an airtight container.
Nutrition Facts : Calories 117 calories, Fat 7g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 93mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
FENNEL PISTACHIO COOKIES
Butter makes this simple drop cookie soft and rich while pistachios give it an unexpected crunch. Lemon rind and fennel seeds round out the cookie with a citrusy-anise flavor.
Provided by Allrecipes Member
Time 25m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Beat butter with an electric mixer at medium speed until creamy. Gradually add sugar; mix well. Add egg; beat well. Add amaretto, lemon zest and fennel seeds; mix to combine.
- In a medium bowl, combine flour, baking powder and salt; gradually add to butter mixture; beat well. Stir in pistachio nuts (dough will be stiff).
- Shape dough into 1-inch balls; place 2 inches apart on ungreased baking sheets. If desired, flatten balls slightly and sprinkle with additional chopped pistachios. Bake for 10 minutes or until lightly browned. Cool slightly on baking sheets; remove to cooling racks and cool completely. Store in an airtight container at room temperature for up to 1 week.
Nutrition Facts : Calories 123 calories, Carbohydrate 14.9 g, Cholesterol 18.7 mg, Fat 6.5 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 3.4 g, Sodium 95.3 mg, Sugar 9 g
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