Indian Almond And Pistachio Dessert Gluten Free Recipes

INDIAN- ALMOND AND PISTACHIO DESSERT (GLUTEN-FREE)

Steps:

• Melt the butter in a heavy based saucepan. Stir well.
• Add in the ground almonds, sugar and cream . Stir well. Reduce heat and stir constantly for 10-12 minutes, scraping the base of the saucepan.
• Increase the heat until the mixture turns a little darker in colour.
• Transfer the almond mixture to a large, shallow serving dish and smooth the top with the back of a spoon. You want the mixture to be around 1/4 inch thick as a minimum.
• Decorate the top of the dessert with the chopped almonds and pistachio nuts.
• Leave to set for 1 hour and then cut into diamond shapes and serve cold.

FLOURLESS ALMOND COOKIES WITH CARDAMOM, ORANGE ZEST, AND PISTACHIOS

Steps:

• Using an electric mixer on medium speed, cream sugar and oil in a large bowl until mixture resembles texture of wet sand, about 3 minutes. Add egg and orange zest and beat until just combined.
• Whisk almond flour, potato starch, cardamom, and salt in a medium bowl. Fold dry ingredients into oil mixture. Cover with plastic wrap and chill 1 hour.
• Spread pistachios in a single layer on a rimmed baking sheet. Divide dough into 2 balls. Roll each ball into 1 1/2" wide logs, then roll logs in pistachios to coat; reserve remaining pistachios for decorating, if desired. Wrap logs in plastic wrap and chill at least 1 1/2 hours.
• Arrange racks in upper and lower thirds of oven; preheat to 350°F. Line 2 rimmed baking sheets with parchment. Using a sharp knife, slice dough into 1/4"-thick rounds and arrange on baking sheets (about 12 per sheet). Sprinkle with reserved pistachios, pressing lightly to adhere (alternatively, drizzle with melted chocolate after cookies are baked, see below).
• Bake cookies, rotating sheets halfway through, until undersides are golden, 8-12 minutes. Transfer cookies to wire racks. Let 1 sheet cool completely before lining again with parchment and baking third batch.
• If you didn't sprinkle the cookies with pistachios, melt chocolate in a medium heatproof bowl set over a medium pot of barely simmering water, stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is smooth. Drizzle cooled cookies with chocolate and let set before serving.
• Do Ahead
• Dough can be formed into logs 3 days ahead; keep chilled. Cookies can be baked 3 days ahead. Store in an airtight container at room temperature.

KHAJUR LADU (DATE, PISTACHIO, AND ALMOND MORSELS)

Steps:

• Heat the milk in a large nonstick saucepan. As the milk comes to a boil, add the chopped dates and stir well. The dates will begin to disintegrate and thicken the milk. Cook and stir this mixture continuously over the next 10 to 15 minutes on medium low, or until the mix begins to leave the sides of the pot.
• Stir in half of the crushed pistachio and all the crushed almonds. Mix well until the nuts are evenly distributed. Cool until ready to handle.
• Place 1 Tbsp. crushed pistachios in a small bowl. Using a 1" or smaller ice cream scoop, portion out the date mixture and drop it into the bowl with the pistachio. Roll the date morsel until it is coated in crushed pistachio sand is dry enough to handle. Set aside. Repeat until all the date mixture is portioned and rolled in crushed pistachio. Store in the fridge. Serve at room temperature.

ALMOND CAKE WITH CARDAMOM AND PISTACHIO

Steps:

• Heat oven to 350 degrees. Oil a 9-inch round or square pan and set aside. Using a stand mixer, whisk egg whites until stiff but not dry, and set aside.
• In a medium bowl, combine egg yolks and sugar, and whisk to blend. Whisk in almond extract and oil. Add almond flour and cardamom. Gently stir a third of the whites into the batter, then gently fold in the rest until just incorporated.
• Pour batter into prepared pan. Bake until a toothpick inserted in the center comes out clean, about 50 minutes. Allow to cool for 10 minutes, then remove from pan and finish cooling on a rack. To decorate, dust with confectioners' sugar and chopped pistachios.

FLOURLESS PISTACHIO AND ALMOND CAKE (GLUTEN-FREE)

Steps:

• Preheat oven to 180°C Grease and line a 24 cm round cake tin.
• Place 200g pistachios in a blender and pulse until a fine crumb forms. Add the blended pistachios, almond meal, nutmeg, sugars and butter to a large bowl. Rub the mixture together with your fingertips to incorporate.
• Press half the mixture into the base of the lined tin.
• Add to the remaining mixture in the bowl - the eggs, yolk and yoghurt. Mix to combine.
• Add the 2nd layer of cake mixture to the tin and press inches.
• Scatter the cake with the remaining pistachios.
• Bake for 35 minutes, until golden, then cool on a wire rack.
• Serve with honey and extra yoghurt.