Orange Pistachio Crescents Recipes

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ORANGE PISTACHIO CRESCENTS



Orange Pistachio Crescents image

Provided by Shelley Wiseman

Yield Makes about 3 dozen cookies

Number Of Ingredients 16

For sweet pastry dough:
2 2/3 cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
2 sticks cold unsalted butter, cut into 1/2-inch cubes
2 large egg yolks
3 to 4 tablespoons ice water
For filling:
1 large navel orange
1/2 teaspoon salt
3/4 cup granulated sugar
3/4 cup water
1/2 cup coarsely chopped pistachios (2 1/4 ounces)
For coating:
About 1 cup confectioners sugar
Equipment: a 3-inch fluted round cookie cutter

Steps:

  • Make dough:
  • Whisk together flour, sugar, and salt in a large bowl (or pulse in a food processor). Blend in butter with your fingertips or a pastry blender (or pulse) until mixture resembles coarse meal with some roughly pea-size butter lumps. Beat together yolks and 3 tablespoon water with a fork and stir into flour (or pulse) until incorporated.
  • Gently squeeze a small handful of dough: If it doesn't hold together, stir (or pulse) in 1 tablespoon more water. Do not overwork dough or pastry will be tough.
  • Turn out dough onto a lightly floured surface and divide into 8 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather dough together and divide in half. Form each half into a 4-inch square. Wrap each in plastic wrap and chill until firm, at least 1 hour.
  • Make filling:
  • Cut off peel, including white pith, from orange with a sharp knife and finely chop. (Reserve fruit for another use.) Put peel in a 2-quart heavy saucepan, then fill with water. Add salt and bring to a boil, then boil, uncovered, 10 minutes. Drain in a fine-mesh sieve.
  • Bring granulated sugar and water (3/4 cup) to a boil in saucepan over medium-high heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Add peel to syrup. Gently simmer, uncovered, until peel begins to turn translucent and syrup is reduced to about 2/3 cup, 20 to 30 minutes.
  • Drain peel in fine-mesh sieve set over a bowl, reserving 3 tablespoon syrup. Stir together peel, reserved syrup, and pistachios. Cool to room temperature.
  • Makes cookies:
  • Preheat oven to 375°F with rack in middle. Line a large baking sheet with parchment paper.
  • Roll out 1 piece of dough on a floured surface with a floured rolling pin into a 15- by 12-inch rectangle. Cut out 16 to 20 rounds with cookie cutter.
  • Put a scant teaspoon filling on each round, then brush edge lightly with water and fold pastry over filling to form a half-moon. Press edges to seal. Shape each into a crescent by pushing a finger against middle of flat side.
  • Bake 1 inch apart on baking sheet until golden, 15 to 20 minutes. Transfer cookies on parchment to a rack to cool 2 minutes. Toss warm cookies, a few at a time, in confectioners sugar to coat generously. Cool completely.
  • Repeat with remaining dough (cool baking sheet and line with fresh parchment). Reroll scraps once for extra cookies if desired.

ORANGE PISTACHIO COOKIES



Orange Pistachio Cookies image

I had never tried pistachios until I visited a friend who served me these cookies. I was in love! I made the recipe my own, and now my family can't get enough of them. -Lorraine Caland, Shuniah, Ontario

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 4-1/2 dozen.

Number Of Ingredients 13

3/4 cup butter, softened
1 cup sugar
1 large egg, room temperature
1 tablespoon grated orange zest
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup cornstarch
1/2 cup pistachios, toasted and finely chopped
ICING:
2-1/4 cups confectioners' sugar
1/4 cup orange juice
1 tablespoon butter, melted
Additional pistachios, toasted and finely chopped, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, orange zest and vanilla. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture., Divide dough in half. Roughly shape each portion into a 7-in. roll along the long end of a 14x8-in. sheet of waxed paper. Tightly roll waxed paper over dough, using the waxed paper to mold the dough into a smooth roll. Place waxed paper-covered roll in an airtight container; freeze 30 minutes or until firm, or refrigerate overnight. , Preheat oven to 350°. Sprinkle pistachios on a rimmed baking sheet. Unwrap and roll each roll of dough in pistachios. Cut dough crosswise into 1/4-in. slices. Place 1/2 in. apart on parchment-lined baking sheets. Bake 6-8 minutes or until bottoms are light brown. Cool slightly on pan. Remove from pans to wire racks to cool completely., In a small bowl, combine confectioners' sugar, orange juice and butter until smooth. Spread over cookies. If desired, sprinkle with additional pistachios. Let stand until set.

Nutrition Facts : Calories 83 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 27mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

PISTACHIO ORANGE SHORTBREAD



Pistachio Orange Shortbread image

The "short" in shortbread refers to the texture of the pastry-crumbly, crisp and buttery. But shortbread is also easy, the perfect cookie to make when you're short on time. The dough comes together in minutes, pats out into one sheet, and is baked, no scooping or portioning to worry about. Just speedy cookies for anyone with a short attention span. (I can't stop.) If you only have a 9 1/2-inch tart pan, feel free to use it; the shortbread will be slightly thicker and will need to bake a few extra minutes.

Provided by Samantha Seneviratne

Categories     dessert

Time 2h20m

Yield 12 to 16 cookies

Number Of Ingredients 10

3/4 cup (1 1/2 sticks) unsalted butter, plus additional for buttering pan, at room temperature
1/2 cup granulated sugar
2 large egg yolks
1 teaspoon finely grated orange zest
1 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon baking powder
3/4 cup chopped pistachios
Sanding sugar, for sprinkling
4 ounces bittersweet chocolate, melted

Steps:

  • Preheat the oven to 350 degrees F. Butter an 11-inch fluted tart pan with a removable bottom. In a large bowl, with an electric mixer on medium, beat the butter and sugar until combined and fluffy, about 2 minutes. Add the egg yolks and orange zest and beat until combined. Beat in the flour, salt and baking powder. Add the pistachios and beat just until evenly distributed.
  • Tip the dough into the prepared pan and press it into an even layer. Freeze until firm, about 15 minutes.
  • Sprinkle the top of the dough with sanding sugar and bake on a rimmed baking sheet until the shortbread is golden brown and set, 20 to 25 minutes. Transfer the baking sheet holding the tart pan to a rack to cool for a few minutes. While the dough is still warm, remove the pan edges and cut the cookie into wedges. Let cool completely.
  • Carefully separate the wedges and set them on a work surface. Drizzle with melted chocolate. Let stand at room temperature until the chocolate has set, about 1 hour.

ORANGE CRESCENTS



Orange Crescents image

The bold orange flavor of these sweet rolls satisfies at breakfast, dessert or snack time. My family and friends love them and often request that I make a batch. We consider them a real treat!

Provided by Taste of Home

Time 50m

Yield 2 dozen.

Number Of Ingredients 14

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
3/4 cup sugar, divided
1 teaspoon salt
2 large eggs
1/2 cup sour cream
1/2 cup butter, melted, divided
3-1/4 to 3-3/4 cups all-purpose flour
2 tablespoons grated orange zest
GLAZE:
3/4 cup sugar
1/4 cup butter
2 tablespoons orange juice
1/2 cup sour cream

Steps:

  • In a large bowl, dissolve yeast in water. Add 1/4 cup sugar, salt, eggs, sour cream, 6 tablespoons butter and 2 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. circle. Brush with remaining butter. Combine orange zest and remaining sugar; sprinkle over butter. , Cut each circle into 12 wedges. Roll up wedges from the wide end. Place pointed side down 2 in. apart on greased baking sheets. Curve ends down to form a crescent shape. Cover and let rise in a warm place for 45 minutes or until doubled. , Bake at 350° for 20-30 minutes or until golden brown. Remove from pans to wire racks. Combine glaze ingredients in a small saucepan. Bring to a boil; cook and stir for 3 minutes. Pour over warm rolls. Cool. Store in the refrigerator.

Nutrition Facts : Calories 188 calories, Fat 8g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 167mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.

PISTACHIO-FILLED CRESCENTS



Pistachio-Filled Crescents image

_(Ghotab)_ After trying several kinds, we concluded that Iranian and Turkish pistachios* have the best flavor. Active time: 1 1/4 hr Start to finish: 4 hr

Yield Makes about 30 pastries

Number Of Ingredients 12

1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/3 cup plain yogurt
1/3 cup vegetable oil
2 large egg yolks
1 1/2 cups shelled natural pistachios (7 1/2 oz)
3/4 cup confectioners sugar
1 teaspoon ground cardamom
1/4 cup water
2 tablespoons sugar
1 cup confectioners sugar
*Available by mail order from Kalustyan's (212-685-3451).

Steps:

  • Stir together flour and baking powder. Stir together yogurt, oil, and yolks in another bowl, then gradually add flour, stirring until a soft dough forms. Put dough in a sealed plastic bag and let stand at room temperature 2 hours.
  • Pulse pistachios, confectioners sugar, and cardamom in a food processor until finely ground (be careful not to overprocess into a paste). Bring water and sugar to a boil in a very small saucepan, stirring, then add syrup to pistachios and pulse to combine.
  • Preheat oven to 350°F.
  • Divide dough in half. Keeping one half wrapped in plastic wrap, roll out other half on a well-floured surface into a 15-inch round (about 1/16 inch thick). Cut out as many rounds as possible with a 2 3/4-inch cutter and add scraps to wrapped dough for rerolling. Mound 1 teaspoon filling in center of each round, then moisten edge of round with water and fold over to form a half-moon. Pinch edges together, then crimp with a fork to seal.
  • Repeat with remaining dough and filling, rerolling scraps.
  • Bake crescents 1 inch apart on parchment-lined baking sheets in batches in middle of oven until golden, 18 to 20 minutes. Transfer parchment with crescents to a rack and when cookies are just cool enough to handle, toss, a few at a time, in confectioners sugar to coat, knocking off excess. Cool crescents completely on rack.

CRANBERRY, ORANGE AND PISTACHIO SCONES



Cranberry, Orange and Pistachio Scones image

This recipe comes from Splenda. Serve them hot from the oven, topped with orange marmalade for a wonderful breakfast treat.

Provided by PaulaG

Categories     Scones

Time 25m

Yield 14 serving(s)

Number Of Ingredients 10

3 cups all-purpose flour
1 1/2 teaspoons cream of tartar
3/4 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon orange rind
6 tablespoons butter
1/3 cup Splenda granular
3/4 cup nonfat milk
1/2 cup dried cranberries
1/2 cup chopped pistachio nut

Steps:

  • Preheat oven to 425 degrees.
  • Spray a cookie sheet with non-stick cooking spray or line with parchment paper.
  • In a large bowl, combine the flour, cream or tartar, soda, salt and orange rind.
  • Add butter and with a pastry blender, cut in butter until mixture is crumbly.
  • Add the Spelnda and milk, stirring just until the dry ingredients are moistened.
  • Stir in cranberries and chopped pistachio nuts.
  • On a lightly floured surface, pat the dough to a 3/4 inch thickness and cut with a 2-1/2 inch round biscuit cutter.
  • Place on cookie sheet and bake for 12 to 15 minutes or until lightly browned.
  • Serve hot from the oven with orange marmalade.

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