Pistachio Bonbons Recipes

CHOCOLATE PISTACHIO BON BON'S

CHOCOLATE PISTACHIO BON BON'S image

Categories Cookies Chocolate Nut Dessert Bake

Yield 15

Number Of Ingredients 10

Ingredients

1/2 cup sugar
2 large egg yolks, lightly beaten
3 ounces semisweet chocolate, melted and cooled
4 ounces salted shelled pistachios (about 1 cup), ground to a paste in a food processor
1 large egg white
1/8 teaspoon pure vanilla extract
Pinch of coarse salt
6 ounces bittersweet chocolate, chopped
1 tablespoon vegetable shortening
For the garnish: slivered, unsalted, shelled pistachios (optional)

Steps:

1. Make filling: Bring 1/4 cup sugar and 1/4 cup water to a simmer in a small saucepan over medium heat, stirring until sugar has dissolved; set aside. 2.Put egg yolks in the heatproof bowl of an electric mixer set over a pan of simmering water. Whisk by hand until yolks are warm to the touch, about 2 minutes. Fit mixer with the whisk attachment. Mix yolks on medium speed; pour in sugar syrup. Raise speed to high; mix until mixture is cool and fluffy, about 3 minutes. Reduce speed to medium; drizzle in melted chocolate. Refrigerate until firm, about 45 minutes. 3.Make cookies: Put pistachio paste and rest of sugar in the clean bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth. Mix in the egg white, vanilla, and salt. 4. Preheat oven to 350 degrees. Transfer dough to a pastry bag fitted with a small (about 1/4 inch) plain round tip (such as Ateco #10). Pipe 1-inch rounds onto a baking sheet lined with parchment paper, spacing about 1 inch apart. 5. Bake cookies until firm and golden around edges, about 10 minutes. Transfer on parchment to a wire rack, and let cool completely. 6. Place cookies, bottom sides up, on a wire rack set over a baking sheet. Spread 1 to 1 1/2 teaspoons chocolate filling on bottom of half of the cookies. Sandwich with remaining cookies. Freeze 1 hour. 7. Make glaze: Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally. Remove from heat. Add shortening; stir until combined. Let cool, stirring, until mixture is lukewarm. 8. Using a chocolate fork or regular fork, hold 1 cookie at a time above bowl of chocolate glaze. Spoon glaze over cookie, letting excess drip back into bowl. Transfer to a wire rack set over a baking sheet. Garnish with slivered pistachios. Refrigerate until set, 5 minutes. Cookies can be refrigerated in single layers in airtight containers up to 3 days.

PISTACHIO BONBONS

Pistachio Bonbons image

Need a cool treat in under an hour? Make these chocolate-covered desserts; they'll keep in your freezer for up to two weeks.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 50m

Number Of Ingredients 3

Ingredients

1 pint pistachio ice cream, just soft enough to scoop
8 ounces semisweet chocolate, coarsely chopped
2 tablespoons chopped pistachios

Steps:

Line a baking sheet or plate with parchment or waxed paper; place in the freezer at least 15 minutes. Using an ice-cream scoop to shape, place 8 round scoops of ice cream (about 1/4 cup each) on baking sheet; freeze until firm, at least 30 minutes.
Place chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water. Stir frequently, until almost melted. Remove from heat, and stir until completely melted.
Spoon 1 heaping tablespoon of warm melted chocolate on 1 scoop of ice cream. Using bottom of spoon, spread chocolate over and around the sides; sprinkle with pistachios. Working quickly, repeat with remaining scoops. Freeze until firm, at least 5 minutes.

DATE BON-BONS WITH PISTACHIO PASTE

Date Bon-Bons with Pistachio Paste image

These delicate date bonbons hold a sophisticated little secret: there's a homemade pistachio paste inside. Box them up along with an assortment of other treats and give the classiest gift of the holiday season.

Provided by Martha Stewart

Categories Dessert & Treats Recipes

Time 30m

Yield Makes 16

Number Of Ingredients 8

Ingredients

1/4 cup pistachios, preferably Sicilian
1 tablespoon sugar
Pinch of kosher salt
1/8 teaspoon orange-flower water, or almond or pistachio extract (optional)
1/2 to 1 1/2 teaspoons vegetable oil, as needed
8 large dates, such as Medjool, halved lengthwise, pits removed
16 small slivers candied orange peel
1/3 cup dark melting wafers (about 2 ounces), such as Ghirardelli or Merckens, melted; or Tempered Chocolate

Steps:

Pulse pistachios, sugar, salt, and orange-flower water together in a food processor until a fine paste forms. If necessary, add oil, 1/2 teaspoon at a time, to achieve a peanut-butter-like texture; you should have about 1/4 cup.
Fill each hollow in dates (from removing pits) with 1/2 teaspoon pistachio paste; stick a piece of orange peel into paste. Dip one end in chocolate. Place on a parchment-lined baking sheet and let stand until set, about 15 minutes. Store in an airtight container at room temperature up to 1 month.

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