Pistachio Thins Recipes

30 WAYS TO USE PISTACHIOS

30 Ways to Use Pistachios image

Provided by insanelygood

Number Of Ingredients 30

Ingredients

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Steps:

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Prep a pistachio recipe in 30 minutes or less!

Nutrition Facts :

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

Ingredients

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

PERSIAN PISTACHIO-CARDAMOM THINS

Persian Pistachio-Cardamom Thins image

Provided by Food Network

Categories dessert

Time 1h25m

Yield 3 to 4 dozen cookies

Number Of Ingredients 6

Ingredients

1 cup granulated sugar
2 teaspoons ground cardamom
6 egg whites
1 cup all-purpose flour
1/4 teaspoon salt
1 cup shelled, unsalted pistachios, 3/4 cup coarsely chopped, 1/4 cup finely chopped

Steps:

Preheat oven to 350 degrees F. Prepare an 11 by 7 by 1 1/2-inch baking pan by lining with parchment paper.
Combine the sugar and cardamom in a small bowl, and mix with a spoon to combine. Beat the egg whites in a large bowl with an electric mixer on high speed until stiff, beat in sugar mixture (1 tablespoon at a time) until egg whites are thick and glossy. Add the flour, salt and pistachios, and mix with a spatula to combine. Spread mixture into the prepared pan. Bake in oven for 30 minutes, until firm to touch and top is golden. Cool for 10 minutes on a rack. Reduce oven temperature to 275 degrees F. With an electric knife, or very sharp knife, cut thin slices (1/4-inch thick, 7 inches long) and place on a large cookie sheet. Bake 20 to 25 minutes longer, or until crisp, dry, and firm. Store in airtight container.

PISTACHIO BISCOTTI THINS

Pistachio Biscotti Thins image

Categories Cookies Bake Easter Pistachio Gourmet

Yield Makes about 36 cookies

Number Of Ingredients 6

Ingredients

parchment paper
4 large egg whites
2/3 cup sugar
3/4 cup all-purpose flour
1/3 cup (2 ounces) shelled natural pistachios or blanched almonds
1/2 teaspoon vanilla

Steps:

Preheat oven to 350°F. and line bottom and sides of a 9 1/4 x 5 1/2 x 2 3/4-inch metal loaf pan with parchment paper.
In a large bowl with an electric mixer beat whites with a pinch salt until they just hold stiff peaks. Gradually beat in sugar and beat until meringue holds stiff, glossy peaks. Sift flour over meringue and fold in with nuts and vanilla gently but thoroughly. Spoon meringue mixture into loaf pan, smoothing top, and bake in middle of oven until golden, 25 to 30 minutes. Cool loaf in pan on a rack 15 minutes and turn out onto rack to cool completely.
Reduce temperature to 300°F.
Peel off parchment and with a serrated knife cut loaf crosswise into 1/8-inch-thick slices. Arrange slices about 1/2 inch apart on 2 baking sheets and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, about 20 minutes total, or until pale golden and crisp. Cool cookies on sheets on racks. Cookies keep in an airtight container at cool room temperature 1 week.

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