Pistachio Lemon Drops Recipes
PISTACHIO-LEMON BARS
These delightful and easy lemon bars have everything the traditional ones do - tang, sweetness and a buttery base - plus the added benefit of pistachios folded into the filling and the crust.
Provided by Molly O'Neill
Categories easy, weekday, dessert
Time 45m
Yield 16 servings
Number Of Ingredients 13
Steps:
- To make crust, preheat oven to 350 degrees. Line an 8-inch square pan with parchment paper (if using foil, lightly butter it). Place flour, sugar and salt in a food processor and pulse a few times. Add butter and process until well combined. Stir in chopped pistachios. Firmly press mixture into the bottom of the lined pan using the flat bottom of a glass or measuring cup (if it sticks, place a piece of parchment paper on the dough before pressing). Bake until lightly browned, about 20 minutes.
- Meanwhile, whisk together the filling ingredients. When the crust is baked, pour the filling into the pan and bake until set, about 20 minutes. Let cool completely. Sprinkle with confectioners' sugar and cut into 2-inch squares.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 8 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 4 grams, Sodium 50 milligrams, Sugar 15 grams, TransFat 0 grams
PISTACHIO LEMON DROPS
Citrus and nuts, two traditional holiday ingredients, come together in these easy-to-make cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 dozen
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees. Put egg white and salt in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium-high speed until stiff peaks form. Reduce speed to medium; mix in nuts and sugar, then flour and lemon juice.
- Using a 1 1/4-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies, rotating sheets halfway through, until edges are golden, 10 to 12 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.
CREAMY LEMON PASTA WITH PISTACHIOS
Like a vegetarian spaghetti carbonara! Meaty pistachios stand in for guanciale, cream amps up the usual eggs and cheese, homemade breadcrumbs add crunch, and a heap of lemon zest brightens up the whole dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 9
Steps:
- Grate 2 1/2 teaspoons zest from lemons, then remove remaining zest in long strips with a vegetable peeler. Slice zest thinly (or remove zest with a channel zester); set aside. Squeeze 2 teaspoons of juice from 1 lemon (reserve rest of this lemon for another use).
- In a food processor, pulse bread into very coarse breadcrumbs (you should have 1 cup). Melt 2 tablespoons butter in a small skillet over medium-high heat. Add breadcrumbs and 1 teaspoon grated zest. Cook, stirring, until crumbs are golden and crisp, about 3 minutes. Remove from pan; let cool completely. In a large bowl, whisk together eggs, yolks, cream, cheese, and remaining 1 1/2 teaspoons grated zest.
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 2 minutes less than package directions. Drain, reserving 1 cup pasta water; add pasta to bowl with cheese mixture. Season with a generous amount of pepper and some salt. Use tongs to toss until pasta is fully coated. Add remaining 4 tablespoons butter and lemon juice; toss until a creamy sauce forms. (If necessary, thin with a little pasta water, 1 tablespoon at a time.)
- Serve pasta sprinkled with breadcrumbs, pistachios, more cheese, chives, and julienned lemon zest.
PISTACHIO LEMON DROPS
The six ingredients called for here come together in a delightful cookie. Pistachios and lemon juice make a great flavor combination, and the egg white gives a soft texture.
Yield Makes about 2 dozen
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F. Put egg white and salt in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium-high speed until stiff peaks form. Reduce speed to medium; mix in nuts and brown sugar, then flour and lemon juice.
- Using a 1 1/4-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies, rotating sheets halfway through, until edges are golden, 10 to 12 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.
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