Raspberry Pistachio Blossoms Recipes

RASPBERRY POINSETTIA BLOSSOMS

Steps:

• In large bowl, beat butter, sugar, vanilla, gelatin and egg with electric mixer on medium speed, or mix with spoon. On low speed, beat in flour.
• Shape dough into 1 1/4-inch balls. Cover and refrigerate 1 hour.
• Heat oven to 375°F. On ungreased cookie sheets, place balls about 2 inches apart. With sharp knife, make 6 cuts in top of each ball about three-fourths of the way through to make 6 wedges. Spread wedges apart slightly to form flower petals (cookies will separate and flatten as they bake). Sprinkle about 1/8 teaspoon yellow candy sprinkles into center of each cookie.
• Bake 9 to 11 minutes or until set and edges begin to brown. Cool 2 to 3 minutes. Remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.

RASPBERRY AND PISTACHIO SEMIFREDDO

Steps:

• Combine egg yolks with 3 tablespoons plus 1 teaspoon honey in the large bowl of an electric mixer fitted with a paddle attachment; beat until volume doubles and mixture is pale and creamy, about 10 minutes.
• Beat heavy cream in a bowl with an electric mixer until firm peaks form, 3 to 4 minutes. Gently fold cream into egg yolk mixture.
• Line a loaf pan with parchment paper, leaving an overhang on both sides. Pour mixture into the pan, smoothing the top. Cover with plastic wrap.
• Freeze until semifreddo is chilled, about 1 1/2 hour. Remove from freezer and stir in raspberries and pistachio nuts. Freeze until firm, at least 4 hours.
• Let semifreddo soften in the refrigerator before serving, about 15 minutes. Turn out of the pan and cut into slices.

RASPBERRY AND PISTACHIO FRIANDS

Steps:

• Preheat the oven to 350°F/180°C/160°C fan/gas 4. Melt the butter in a small pan, then remove from the heat and leave to cool a little. Grease eight holes of the friand (or muffin) tin with a little bit of butter.
• Blitz 85g (2/3 cup) of the pistachio nuts in a food processor with the confectioners' sugar until very finely chopped. Tip into a bowl with the ground almonds and flour and mix together. Roughly chop the remaining pistachio nuts and set aside.
• Froth the egg whites lightly with a fork, then pour into the nuts and flour mixture with the melted butter and mix well.
• Pour the mixture into the friand tin holes, add a few raspberries to each one, then scatter with the chopped pistachios. Bake for 20-25 minutes until the friands are risen and springy to the touch and a skewer inserted comes out clean.
• Serve warm or at room temperature. Dust with a little confectioners' sugar if you like. They should be light and chewy!
• Twist:
• Pecan Pie Friands: Make the friand recipe above, swapping pistachios for 100g (1 cup) pecans and the raspberries for 75g (2.6 oz) chewy toffee, chopped into small pieces. Sprinkle the toffee over the friand batter before baking.

RASPBERRY PISTACHIO THUMBPRINTS

Steps:

• Preheat oven to 325°. Cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Add pistachios; mix well., Shape dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press a deep indentation in center of each with your thumb; fill each with 1/2 teaspoon jam., Bake until bottoms are light brown, 13-16 minutes. Remove from pans to wire racks to cool. If desired, dust with additional confectioners' sugar.

PISTACHIO CUPCAKES WITH RASPBERRIES

Steps:

• Preheat oven to 375 degrees. Line standard muffin tins with paper liners. Process whole pistachios, sugar, and salt in a food processor until finely ground. Add butter, vanilla, and eggs, and process until smooth. Add flour, and pulse until just combined.
• Divide batter among muffin cups, filling each halfway. Sprinkle with raspberries and slivered or chopped pistachios. Bake until firm and pulling away from liners, about 28 minutes. Let cool in tins on wire racks.

PISTACHIO & RASPBERRY PITHIVIERS

Steps:

• Whizz together the pistachios, sugar, butter, 1 egg and the flour in a food processor to an almost smooth frangipane.
• Roll the pastry into a ball (to break up some of the layers), then roll out very thinly on a flour-dusted surface. Cut out 4 x 11cm circles and 4 x 13cm circles - you'll probably need to re-roll once. Save all the trimmings.
• Put 6 raspberries in the centre of each of the 4 smaller circles, then dollop on some pistachio frangipane. Using a small palette or round-bladed knife, spread and smooth the mixture into a dome, covering and enclosing the raspberries - leave a good 1cm of pastry clear around the edge. Beat the second egg and brush a little around the pastry edges. Carefully lay the larger circles of pastry on top, easing and pressing them over the filling bit by bit, all the way around, to squeeze out any air. Reshape the pithiviers to give a nice round dome shape, press the edges to seal, then trim any excess pastry around the edges if you need to. Brush egg over all the pithiviers.
• Decorate the tops by lightly scoring a pattern with the tip of a sharp knife. Pinch the edges to seal, then crimp to give a fluted edge. If you like, brush egg over some of the rolled-out trimmings, then brush with edible glitter. Use letter cutters to cut out the initials of your guests, or any other shapes you like. Spray other trimmings with gold spray and stamp out more shapes. Decorate with the shapes and cover loosely with cling film. Chill for at least 2 hrs, but more if you can. Can be made 1 day in advance.
• Heat oven to 200C/180C fan/gas 6. Bake the pithiviers for 20-25 mins until golden and crisp. Serve immediately.

RASPBERRY-PISTACHIO BLOSSOMS

Steps:

• Spray counter lightly with non-stick cooking spray. Flatten each Texas roll or 2 dinner rolls combined into a 3-inch circle. Place on a large sprayed baking sheet and brush tops of rolls with egg white. Cover with sprayed plastic wrap and let rise until double in size. Place pistachios on a plate. Remove wrap and dip rolls, top side down in pistachios, patting gently to adhere. Return rolls to baking sheet. With scissors or knife, make 5, 3/4-inch deep, cuts evenly around outside edge of each roll to resemble flower petals. With fingertips, make indentation in center of each roll. Spoon 1 tablespoon preserves into each indentation. Bake at 350°F 18-20 minutes. Remove from baking sheet and cool completely on wire rack. Combine all remaining ingredients until smooth and drizzle over cooled rolls.

RASPBERRY-PISTACHIO BLOSSOMS

Steps:

• Spray counter lightly with non-stick cooking spray.
• Flatten each Texas roll or 2 dinner rolls combined into a 3-inch circle.
• Place on a large sprayed baking sheet and brush tops of rolls with egg white.
• Cover with sprayed plastic wrap and let rise until double in size.
• Place pistachios on a plate.
• Remove wrap and dip rolls, top side down in pistachios, patting gently to adhere.
• Return rolls to baking sheet.
• With scissors or knife, make 5, 3/4-inch deep, cuts evenly around outside edge of each roll to resemble flower petals.
• With fingertips, make indentation in center of each roll.
• Spoon 1 tablespoon preserves into each indentation.
• Bake at 350°F 18-20 minutes.
• Remove from baking sheet and cool completely on wire rack.
• Combine all remaining ingredients until smooth and drizzle over cooled rolls.