Pistachio Crisps Recipes

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PISTACHIO PLUM CRISP



Pistachio Plum Crisp image

Provided by Food Network

Categories     dessert

Time 1h45m

Yield 8 servings

Number Of Ingredients 11

1 cup all-purpose flour
1/4 cup brown sugar
1 teaspoon ground cardamom or cinnamon
1/2 teaspoon kosher salt
6 tablespoon unsalted butter, torn/chopped into coarse pieces, at room temperature
1 cup shelled pistachios or other nuts (walnuts, almonds and/or pecans), finely chopped
4 pounds red plums, black plums or apricots, pitted and sliced 1-inch thick
3/4 cup granulated sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon rose water, optional

Steps:

  • Preheat the oven to 350 degrees F.
  • For the topping: Combine the flour, brown sugar, cardamom and salt in a medium bowl. Work the butter into the dry ingredients using your hands until completely incorporated (it will be soft and slightly sticky). Stir in 3/4 cup pistachios and set aside.
  • For the filling: Toss the plums, granulated sugar, cornstarch, lemon juice and rose water, if using, together in a 3-quart baking dish. Scatter the topping over the plums, then scatter the remaining 1/4 cup chopped pistachios on top.
  • Bake until the fruit bubbles and the crumble is golden brown and crisped, 55 to 65 minutes. Let cool slightly before eating.

SALTY-SWEET PISTACHIO CRISPS



Salty-Sweet Pistachio Crisps image

Pistachios are an elegant topping for store-bought pizza dough. To achieve a toothsome crunch, roll the dough thin.

Provided by Martha Stewart

Categories     Appetizers

Number Of Ingredients 6

1 pound store-bought pizza dough
Flour
1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil
1 tablespoon plus 1 1/2 teaspoons finely chopped pistachios
1 tablespoon sugar
1/2 teaspoon salt

Steps:

  • Divide pizza dough in half. Roll and stretch each piece as thin as possible on a lightly floured surface. Transfer to parchment-lined baking sheets, and top each with olive oil, pistachios, sugar, and salt. Bake on the lower rack of an oven at 450 degrees until browned, 13 to 15 minutes. Break into pieces.

PARMESAN PISTACHIO CRISPS



Parmesan Pistachio Crisps image

Provided by Shelley Wiseman

Categories     Cheese     Nut     Bake     Easter     Vegetarian     Kid-Friendly     New Year's Eve     Parmesan     Tree Nut     Pistachio     Shower     Party     Gourmet     Small Plates

Yield Makes 48 servings

Number Of Ingredients 4

1 cup grated Parmigiano-Reggiano (4 ounces)
2 tablespoons finely chopped unsalted pistachios
Special Equipment
a large nonstick baking sheet or nonstick baking liner such as silpat (optional)

Steps:

  • Preheat oven to 350°F with rack in middle.
  • Place silpat on a large baking sheet, or if not using a silpat or nonstick baking sheet, line a large baking sheet with parchment. Put rounded teaspoons of cheese 2 inches apart on baking sheets and spread each into a 1 1/2 inch circle.
  • Sprinkle each round lightly with chopped pistachios (about 1/8 teaspoon for each) and bake until just golden, 6 to 8 minutes.
  • Let crisps cool on sheet 1 minute then transfer to a rack to cool completely. Bake more crisps in same manner on cooled sheet, wiping nonstick or silpat in between batches (if using), or replacing parchment with each new batch.

PISTACHIO CRISPS



Pistachio Crisps image

If you're not a pistachio lover, you can substitute your favorite nuts in these cookies.

Provided by Gertrude

Categories     Pistachio Desserts

Yield 72

Number Of Ingredients 6

1 cup butter, softened
2 teaspoons vanilla extract
½ cup sifted confectioners' sugar
⅛ teaspoon salt
2 cups chopped pistachio nuts
1 ½ cups sifted all-purpose flour

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Cream together the butter and salt while slowly adding the powdered sugar. Add the nuts, vanilla and flour and mix until well blended.
  • On a lightly floured surface, roll out dough in the shape of logs about 1/2 inch in diameter. Cut into 1 1/2 inch pieces and bake for 15 to 18 minutes.
  • Roll cookies in powdered sugar when they are still warm. Let cool on wire racks.

Nutrition Facts : Calories 56 calories, Carbohydrate 3.8 g, Cholesterol 6.8 mg, Fat 4.2 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 1.8 g, Sodium 36.7 mg, Sugar 1.2 g

PISTACHIO THINS



Pistachio Thins image

Light and crisp, these cookies are a pistachio lovers' dream. If you don't have ground cardamom on hand try using ground ginger.

Provided by May Seagram

Categories     Desserts     Nut Dessert Recipes     Pistachio Dessert Recipes

Yield 12

Number Of Ingredients 6

1 tablespoon butter
2 tablespoons chopped pistachio nuts
¼ cup white sugar
1 cup egg white
3 tablespoons all-purpose flour
1 pinch ground cardamom

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Grease cookie sheets.
  • Melt butter in a small saucepan over low heat. Add pistachios and stir until butter is lightly browned and pistachios toasted. Pour into mixing bowl.
  • Whisk in sugar and egg white. Mix in the flour, cardamom or ginger and whisk until smooth.
  • Drop by teaspoonfuls about 2 inches apart on baking sheets. Bake 12 to 15 minutes or until golden brown. Immediately transfer cookies to rack to cool.

Nutrition Facts : Calories 49.3 calories, Carbohydrate 6.2 g, Cholesterol 2.5 mg, Fat 1.6 g, Fiber 0.2 g, Protein 2.7 g, SaturatedFat 0.7 g, Sodium 45.9 mg, Sugar 4.4 g

PEAR AND PISTACHIO CRISP



Pear and Pistachio Crisp image

I like this Pear and Pistachio Crisp especially when I want a pie but have no time to make a homemade crust -- which is all the time! A crisp is a lot easier to make and still delivers a lot of what I love about pie. This one has a crunchy topping made from oats, pistachios, brown sugar and aromatic cinnamon, plus a naturally nummy sweetness from all of the chunks of baked pear.

Provided by Catherine McCord

Categories     dessert

Time 1h10m

Yield 6 servings

Number Of Ingredients 11

Nonstick cooking spray, for the baking dish
5 pears, peeled, cored and diced
1/2 teaspoon ground cinnamon
1/2 teaspoon lemon juice
1 cup old fashioned oats
1/2 cup packed brown sugar
1/2 cup whole wheat flour
1/4 teaspoon kosher salt
1/2 cup unsalted butter
1/2 cup chopped pistachios
Vanilla ice cream or plain Greek yogurt, for serving

Steps:

  • Preheat the oven to 350 degrees F. Coat an 8-inch round baking dish with the nonstick cooking spray.
  • Peel and core the pears; then dice the fruit. Transfer to a large bowl and toss with the cinnamon and lemon juice. Set aside.
  • Mix the oats, sugar, flour and salt together in a medium bowl. Add the butter and use your fingers to work the butter into the flour until the mixture comes together and the crumbles are about the size of peas. Mix in the pistachios and set aside.
  • Pour the pears into the baking dish and top them with the oat mixture. Bake until the top is brown and the pears are bubbly, 40 to 45 minutes. Serve warm with vanilla ice cream or plain Greek yogurt, if desired.

PISTACHIO-RAISIN CRISPS



Pistachio-Raisin Crisps image

Our homemade crisps (just like those found in gourmet-food shops) are filled with wholesome ingredients: nuts, seeds, and dried fruit. The result is light in texture yet flavorful and satisfying. The crisps can be stored in an airtight container for up to a week.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 4 dozen

Number Of Ingredients 9

Unsalted butter, softened, for pan
1 cup all-purpose flour
1 cup unsalted shelled pistachios
3/4 cup golden raisins
1/4 cup sunflower seeds
1/4 cup packed light-brown sugar
1/2 teaspoon coarse salt
1/4 teaspoon baking soda
1 cup whole milk

Steps:

  • Preheat oven to 350 degrees. Lightly butter a 9-by-5-inch loaf pan. In a bowl, combine flour, pistachios, raisins, seeds, brown sugar, salt, and baking soda. Stir in milk. Pour batter into prepared pan.
  • Bake until golden brown, about 50 minutes. Let cool completely in pan on a wire rack. Freeze at least 1 hour and up to 3 hours.
  • Preheat oven to 400 degrees. Remove loaf from pan. Using a serrated knife, cut into 1/8-inch slices; place in a single layer on rimmed baking sheets. Bake, flipping halfway through, until golden, about 15 minutes. Let cool completely on rack.

PISTACHIO PINWHEELS



Pistachio Pinwheels image

This recipe, from "Dessert Person" (Clarkson Potter, 2020) is one of those ace-up-your-sleeve, slice-and-bake cookie recipes every baker needs. The pinwheels are super tasty, need no decoration and require no major assembly. These buttery, nutty, shortbready cookies achieve the highest calling for any recipe: They look and taste as if they are harder to make than they are. (Watch Claire make them here.)

Provided by Claire Saffitz

Categories     cookies and bars, dessert

Time 40m

Yield 32 cookies

Number Of Ingredients 9

2/3 cup/85 grams shelled raw unsalted pistachios
3/4 cup/170 grams unsalted butter (1 1/2 sticks), cut into 1/2-inch pieces, at room temperature
3/4 cup plus 2 tablespoons/105 grams confectioners' sugar
2 large egg yolks
1/2 teaspoon almond extract
1 cup/130 grams all-purpose flour
1/2 teaspoon kosher salt
1 1/3 cups/150 grams almond flour
1/2 cup/105 grams demerara sugar, for rolling

Steps:

  • In a food processor, pulse the pistachios until they're very finely ground but not yet forming a paste, about 25 second-long pulses. Transfer the ground pistachios to a small bowl and set aside.
  • To the same food processor (no need to wash after grinding the pistachios), add the butter and confectioners' sugar, and process until the mixture is smooth and creamy. Add the yolks and almond extract, and process until the mixture is smooth and light. Add the flour and salt, and pulse, scraping down the sides of the bowl once or twice, until you have a stiff, uniform dough.
  • Transfer two-thirds of the dough (about 10 ounces/240 grams) to a medium bowl and add the almond flour to the bowl. Use a flexible spatula to work the almond flour into the dough until you have a uniform mixture.
  • Scrape the almond dough onto a piece of parchment paper. Pat it down with your hands into a thinner layer, then place a piece of parchment paper on top. Roll out the dough between the sheets of parchment into a slab measuring about 12-by-8 inches and ¼-inch thick. (Uncover the dough and use a small offset spatula to shape the dough into a rectangle if necessary.) Slide the parchment paper onto a baking sheet and refrigerate the slab until firm, 10 to 15 minutes.
  • Meanwhile, add the ground pistachios to the food processor with the remaining dough and pulse until the mixture is thoroughly blended and the dough has taken on a green color, about 7 pulses. Set aside at room temperature while the almond dough chills.
  • Remove the almond dough from the refrigerator and plop tablespoon-size pieces of the pistachio dough across the surface of the slab. Use the offset spatula to spread the pistachio dough across the length of the slab in an even layer, leaving a 1/2-inch border along the longer sides. Starting at one of the longer sides and using the parchment paper to help you, roll the dough into a tight spiraled log. Wrap the log in parchment paper and transfer to the refrigerator. Chill until the dough is very firm, at least 1 hour.
  • When ready to bake, arrange two oven racks in the upper and lower thirds of the oven and heat to 350 degrees. Line two large rimmed baking sheets with parchment paper and set aside.
  • Sprinkle the demerara sugar across a cutting board. Remove the log from the refrigerator, unwrap, and roll across the board in the sugar, pressing down very firmly as you roll so the sugar adheres. Continue to roll and press until the entire log is coated. Using a sharp knife, shave a thin crosswise slice off of each end so you have straight sides with the full spiral exposed. Cut the log in half crosswise, then cut each half in half again to make quarters, and cut each quarter in half again for eighths. (This ensures even, equal slices.) As you cut, roll the pieces on the cutting board to prevent the pinwheels from gaining a flat side and losing their round shape. Cut each piece into 4 equal slices to make 32 cookies.
  • Divide the cookies between the two prepared baking sheets and space them evenly. Bake the cookies on the upper and lower racks until they are golden around the edges, 15 to 20 minutes, switching racks and rotating the sheets front to back halfway through baking. Remove from the oven and let cool completely on the baking sheets.

PISTACHIO DARK-CHOCOLATE CRISPS



Pistachio Dark-Chocolate Crisps image

Provided by Paul Grimes

Categories     Cookies     Food Processor     Chocolate     Egg     Dessert     Bake     Quick & Easy     Pistachio     Curry     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

1/2 stick unsalted butter, softened
1/2 cup packed light brown sugar
6 tablespoons all-purpose flour
1/4 teaspoon pure vanilla extract
1/8 teaspoon salt
1/8 teaspoon curry powder
1 large egg white
2 ounces fine-quality bittersweet chocolate, chopped
1/2 cup shelled roasted pistachios, chopped
Equipment: a small offset spatula

Steps:

  • Preheat oven to 350°F with rack in middle. Line a large baking sheet with parchment.
  • Blend butter, brown sugar, flour, vanilla, salt, curry powder, and egg white in a food processor until smooth.
  • Glue parchment down with a dab of batter in each corner, then spread remaining batter evenly into a 14- by 10-inch rectangle (1/8-inch-thick) on parchment with spatula. Scatter chocolate and nuts evenly over batter, then bake until firm and golden-brown, 18 to 20 minutes. Transfer, still on parchment, to a rack to cool completely. Remove from paper, breaking into pieces.

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