DOUBLE CHOCOLATE PISTACHIO COOKIES
This is a raw food recipe. No wheat, soy, dairy, or refined sugar. Omit coffee beans if desired.
Provided by luxdivon
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 1h20m
Yield 2
Number Of Ingredients 9
Steps:
- Stir pistachios, flax seed, cocoa powder, and coffee beans together in a bowl.
- Blend figs, dates, cinnamon, agave nectar, and strawberry together in a food processor until thoroughly combined.
- Stir fruit mixture into pistachio mixture; mix to form a workable dough.
- Divide dough in half and pat each half into a flat cookie shape. Place cookies on a plate and refrigerate for 1 hour, flipping cookies after 30 minutes.
Nutrition Facts : Calories 277.1 calories, Carbohydrate 46.1 g, Fat 10.8 g, Fiber 10.7 g, Protein 6.4 g, SaturatedFat 1.4 g, Sodium 72.8 mg, Sugar 32.3 g
PISTACHIO-CHOCOLATE CHUNK COOKIES
No need to mess around chopping nuts to make these yummy chocolate chunk cookies. In fact, pistachio flavor pudding helps give them their great texture.
Provided by My Food and Family
Categories Dairy
Time 30m
Yield 48 servings, 1 cookie each
Number Of Ingredients 10
Steps:
- Heat oven to 375ºF.
- Combine first 3 ingredients. Beat butter and sugars in large bowl with mixer until light and fluffy. Add dry pudding mix and milk; mix well. Blend in eggs. Gradually add flour mixture, mixing well after each addition. Stir in chocolate.
- Drop tablespoonfuls of dough, 2 inches apart, onto parchment-covered baking sheets.
- Bake 8 to 10 min. or until edges are lightly browned. Cool on baking sheets 1 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 110, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
PISTACHIO-ORANGE THUMBPRINT COOKIES WITH CHOCOLATE GANACHE RECIPE BY TASTY
Inspired by the flavors of biscotti, these little cookies are a breeze to make. The savory, nutty pistachio pairs beautifully with the bright orange and decadent chocolate to make every bite exciting. The corn syrup in the ganache is optional, but makes for a glossy and smooth chocolate center.
Provided by Karlee Rotoly
Categories Bakery Goods
Time 1h50m
Yield 30 cookies
Number Of Ingredients 11
Steps:
- Line 2 baking sheets with parchment paper.
- Add the pistachios to the bowl of a food processor and process until ground into a slightly coarse, but even crumb (it should resemble almond flour and hold together briefly when pressed between your fingers). Measure out ¾ cup plus 2 tablespoons of the ground pistachio and transfer to a medium bowl, reserving the remaining 2 tablespoons for garnish.
- Add the flour, salt, and baking powder to the bowl with the ground pistachios and whisk to combine.
- In a large bowl, cream together the butter and sugar with an electric mixer on medium speed until light and fluffy, 1-2 minutes. Add the egg and orange zest and beat until evenly distributed.
- Add the dry ingredients to the butter mixture in 3 additions, mixing after each addition until just incorporated. Finish bringing the dough together with your hands, if needed.
- Use a ½-ounce scoop, portion the dough onto the prepared baking sheets, spacing 2 inches apart. Press the tip of your thumb or the back of a wooden spoon into the center of each cookie to create a deep well, being careful not to press through the cookie entirely. Lightly cover with plastic wrap and transfer to the freezer for 30 minutes, or refrigerate for about 1 hour, until firm.
- Arrange the racks in the center of the oven. Preheat the oven to 350°F (180°C).
- Bake the cookies for 14-16 minutes, turning once halfway through, until puffed and golden on the bottoms. The thumbprints will lose some of their definition during baking, so use the back of a teaspoon measure to press into indentation immediately after removing from the oven, then let cool completely, about 20 minutes.
- While the cookies cool, make the ganache: Add the chocolate to a medium bowl. Microwave the cream on medium power for 45-60 seconds, until just steaming. Pour the hot cream over the chocolate and let sit for 1-2 minutes to give the chocolate time to melt. Add the corn syrup, if using, then whisk until completely smooth. Transfer the ganache to a piping bag or zip-top bag.
- Once the cookies have cooled, pipe (or spoon) about 1½ teaspoons of ganache into each thumbprint. Alternatively, use a teaspoon to spoon the ganache onto the cookies. Garnish each cookie with the reserved pistachio flour or a single whole pistachio, if desired. Let the ganache set for about 30 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 106 calories, Carbohydrate 10 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, Sugar 5 grams
CHOCOLATE-PISTACHIO COOKIES
Crisp pistachio cookies, sandwiched around a soft, chocolate filling, are dipped in bittersweet chocolate and garnished with a sprinkle of bright-green pistachios.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 15
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
- 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.
- Bake cookies until firm and golden around edges, about 10 minutes. Transfer on parchment to a wire rack, and let cool completely.
- 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.
- 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.
- 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.
VINCENT'S PISTACHIO-DARK CHOCOLATE CHIP COOKIES
I wanted to make this with white chocolate but my boyfriend is not a fan of white chocolate. So I used dark chocolate (both of us love dark chocolate.) If you love sweet and salty treats, this is for you.
Provided by Vincent Warnock
Categories Chocolate Chip Cookies
Time 40m
Yield 40
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper or silicone baking mats (such as Silpat®).
- Place 1/4 cup crushed pistachios in a food processor and process to a powder.
- Transfer pistachio powder to a bowl and stir in flour, baking soda, and salt.
- Combine butter and both sugars in a large bowl; beat with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Gradually stir in flour mixture until just combined. Fold in remaining 1 cup crushed pistachios and dark chocolate chips.
- Drop tablespoonfuls of dough 3/4 inch apart onto the prepared baking sheets.
- Bake in the preheated oven until edges begin to crisp, 10 to 12 minutes. Cool on the baking sheet for 2 to 3 minutes before removing to a wire rack to cool completely, 8 to 10 minutes more.
Nutrition Facts : Calories 131 calories, Carbohydrate 15 g, Cholesterol 21.5 mg, Fat 7.3 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 3.5 g, Sodium 112.3 mg, Sugar 6.8 g
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