Pistachio Crunch Recipes

20 BEST PISTACHIO DESSERT COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a pistachio dessert in 30 minutes or less!

PISTACHIO CRUNCH

Steps:

• Heat the oven to 325°F.
• Put the pistachios on a sheet pan and toast in the oven for 15 minutes. Cool to room temperature.
• Put the toasted pistachios in a clean kitchen towel and, with a sauté pan or a rolling pin, bash them into smaller pieces, ideally halving the pistachios, or breaking them down to no smaller than one-eighth their original size.
• Combine the broken pistachios with the pistachio paste, feuilletine, confectioners' sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment and paddle on medium-low speed for about 1 minute, until homogenous. The crunch can be stored in an airtight container at room temperature for 5 days or in the fridge for up to 2 weeks.
• If you want to make this nut crunch gluten-free, substitute 75 g (1/2 cup) additional toasted ground pistachios for the feuilletine; used as the replacement for the milk crumbs, this makes the amazing almond flour Pistachio Layer Cake (page 83) entirely gluten-free.
• Pistachio crunch is used in the Chèvre Frozen Yogurt dessert (page 217).

PISTACHIO CRUNCH MUFFINS

Steps:

• Topping:.
• Mix 1/4 cup chopped pistachios with 2 tablespoons (packed) brown sugar. Set Aside.
• Preheat oven to 400 degrees F.
• Mix flour, sugar, oats, pistachios, raisins, baking powder, orange peel and salt in bowl, stirring with spoon until well blended.
• Add milk, applesauce, oil and egg all at once. Stir lightly just to mix. Don't over mix or texture will suffer.
• Spoon into 12 greased or paper-lined muffin cups. Spoon on topping.
• Bake for 18 to 22 minutes or until golden brown, turning pan around after 15 minutes for most even browning. Cool 5 minutes then remove from pan and cool on wire rack.