Toasted Cecchi Almonds And Pistachio Recipes

TOASTED CECCHI, ALMONDS, AND PISTACHIOS

Steps:

• Preheat the oven to 400ºF.
• Place the garbanzo beans on a foil-lined baking sheet. Toss with 1 tablespoon of olive oil and spread the beans in a single layer. Place in the oven and bake until golden, about 30 minutes.
• Remove the garbanzo beans from the oven. Add the remaining ingredients to the garbanzo beans and carefully stir to coat all the beans and nuts. Spread the mixture out to a single layer. Bake for 10 more minutes. Let cool slightly and place in serving bowls.

TANGERINE SORBET WITH VANILLA CREAM AND CANDIED PISTACHIOS

Steps:

• For the sorbet: Combine the tangerine juice, sugar and Campari if using in a medium saucepan. Bring to a simmer, stirring over low heat until the sugar is dissolved. Chill the mixture in the refrigerator for about 20 minutes then process the sorbet in an ice cream maker according to the manufacturer's instructions. Transfer to a bowl, cover tightly and freeze until firm, at least 2 hours and up to 3 days.
• For the pistachios: Place a rack in the middle of the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Stir the sugar, 1 tablespoon water and the salt together in a medium bowl. Add the pistachios and stir to coat. Spread the pistachios on the prepared baking sheet and bake until the nuts are golden and crisp, about 8 minutes. Allow the nuts to cool, then coarsely chop and set aside.
• For the vanilla cream: Place the cream in a small bowl. Use a paring knife to scrape the beans from the pod into the cream. Add the empty pod and refrigerate until ready to use.
• To serve, pour 2 tablespoons of the vanilla cream into a martini glass. Add a scoop of sorbet and garnish with pistachios.

PISTACHIO CRUSTED CHICKEN

Steps:

• Preheat oven to 500 degrees F (260 degrees C). Lightly coat a baking sheet with cooking spray.
• Mix together pistachios and bread crumbs in a shallow bowl. In a separate bowl, stir together Dijon mustard, olive oil, honey, salt and pepper until smooth. Dip chicken into Dijon mixture to coat, then coat with bread crumbs. Place onto prepared baking sheet.
• Place into preheated oven and turn the oven down to 375 degrees F (190 degrees C). Bake until the chicken is no longer pink and the pistachio coating is golden brown, about 20 minutes.

PISTACHIO FRENCH TOAST

Steps:

• Arrange bread in two shingled rows in a greased 13x9-in. baking dish. In a microwave-safe bowl, combine cream and baking chips. Microwave, covered, on high for 4-5 minutes or until chips are melted, stirring occasionally. In a large bowl, beat cream cheese and milk until smooth. Whisk in eggs, honey, extract and cinnamon until blended. Stir in cream mixture; pour over bread. Refrigerate, covered, several hours or overnight. , Preheat oven to 350°. Remove French toast from refrigerator while oven heats. For topping, in a small bowl, combine butter, brown sugar, honey and cinnamon. Stir in pistachios and baking chips. Sprinkle over bread slices. , Bake, covered, 40 minutes or until a knife inserted in the center comes out clean. Uncover; bake 10-15 minutes longer or until golden brown. Let stand 10 minutes before serving.

ALMOND PISTACHIO BISCOTTI

Steps:

• Preheat oven to 350°F Spray baking sheet with vegetable cooking spray.
• Place flour, sugar, baking powder and salt in food processor bowl. Cover and pulse until blended. Add almond paste and butter. Cover and pulse until mixture forms coarse crumbs. Turn mixture into mixing bowl.
• Add almonds, pistachios and chocolate. Beat together whole eggs and egg yolk with a fork. Remove 2 teaspoons and set aside for egg wash.
• Make a well in flour mixture. Add remaining eggs and vanilla and stir until mixture holds together. With floured hands, shape dough into four (12-inch-long) logs. Place logs 2 inches apart on prepared baking sheet. Flatten each log to a width of 1 1/4 inches. Lightly brush logs with reserved egg wash.
• Bake for 25 to 35 minutes or until logs start to brown and no imprint remains when pressed lightly with finger. Cool on baking sheet on wire rack for 20 minutes.
• Reduce oven temperature to 325°F Carefully transfer logs to a cutting surface. Cut logs on the diagonal into 1/2-inch-thick slices. Place biscotti standing up 1/2 inch apart on two ungreased baking sheets.
• Bake 15 to 25 minutes more or until biscotti are dry and the sides begin to color slightly. Do not overbake. Cool biscotti on baking sheets for 5 minutes. Transfer to wire racks and cool completely. Store biscotti in an airtight container in a cool, dry place.
• *To toast almonds, spread on baking sheet. Bake at 350°F for 8 to 10 minutes or until toasted.

ALMOND AND PISTACHIO COOKIES

Steps:

• Put the butter and sugar into a bowl and mix well with a wooden spoon, then beat in the egg yolk and almond extract. Sift together the flour and a pinch of salt into the mixture, add the ground almonds and stir until thoroughly combined. Halve the dough, shape into balls, wrap in clingfilm and chill in the refrigerator for 30-60 minutes.
• Preheat the oven to190oC Gas Mark5. Line 2 baking sheets with baking parchment.
• Unwrap the dough and roll out between 2 sheets of baking parchment to about 3mm thick, sprinkle with half of the chopped pistachios and roll lightly with the rolling pin. cut out cookies with a cutter and place on prepared baking sheet, spread well apart.
• Bake for 10-12 minutes. Leave to cool on the baking sheets for 5-10 mins then using a palette knife, carefully transfer the cookies to wire racks to cool completely.

SALTED ALMOND AND PISTACHIO BARK

Steps:

• 1. Line a baking sheet with parchment paper.
• 2. Place the chocolate in a microwave-safe bowl and melt it in a microwave in 10-second intervals, stirring often, until smooth. Add 1/2 the cup of the almonds, 1/2 the cup of the pistachios, and the vanilla and stir well to coat the nuts.
• 3. Use a rubber spatula to spread the mixture evenly on the prepared baking sheet. Sprinkle the salt and the remaining 3/4 cup almonds and 3/4 cup pistachios over the top.
• 4. Cover and refrigerate until the chocolate is set, 2 to 4 hours.
• 5. Break the bark into pieces and store in an airtight container with parchment or wax paper between the pieces. The bark can be stored for about 1 week.