How To make Cappuccino Pistachio Shortbread
1 envelope cappuccino coffee mix -- 0.77-ounce
--from a 2.65-ounce package 1 tablespoon water
3/4 cup butter or margarine -- softened
1/2 cup powdered sugar
2 cups all-purpose flour
1 cup pistachio nuts -- chopped
1 ounce semisweet chocolate
1 teaspoon shortening
Preheat oven to 350 degrees. Dissolve the coffee in water in a medium bowl. Stir in the margarine and powdered sugar. Stir in the flour and 1/2 cup pistachios, using your hands if necessary, until a stiff dough forms. Divide the dough in half. Shape each half into a ball. Pat each ball into a 6-inch round, about 1/2-inch thick, on a lightly floured surface. Cut each round into 16 wedges. Arrange the wedges on an ungreased cookie sheet about 1/2 inch apart with the pointed ends toward the center. Bake for about 15 minutes, or until golden brown. Immediately remove from the cookie sheet. Cool completely on wire racks. Place the remaining 1/2 cup pistachios in a small dish. Place the chocolate and shortening in a small microwavable bowl. Microwave uncovered on medium power for 3 to 4 minutes, stirring after 2 minutes, until the mixture can be stirred smooth and is drizzling consistency. Dip one edge of each cookie into the chocolate, then into the nuts. Place on waxed paper until the chocolate is firm. Penny Halsey (ATBN65B). Nutrition Analysis: 100 calories, 1g protein, 10g carbohydrate, 6g fat, 0mg cholesterol, 55mg sodium.
How To make Cappuccino Pistachio Shortbread's Videos
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WAITROSE Coffee Shortbread 135g
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Resepi Shortbread Marble Bars ✨ Mengimbau kenangan dulu-dulu {Kuih Raya}
Resepi Shortbread yang sangat sedap!!
Teksturnya lembut, wangi dan tidak terlampau manis.
Bahan-bahan diperlukan:
Untuk base biskut:
Mentega 260g, Icing sugar 60g, Premix Shortbread 1 Packet,
Untuk topping:
Beryl's White Compound 40g, Beryl's Milk Compound 70g (boleh lebihkan sekiranya ingin manis), Beryl's Dark Compound 70g
Premix Shortbread boleh beli disini:
Cara-cara
1.Pukul mentega dan gula icing sehingga sebati.
2.Ayak premix shortbread dan masukkan ke dalam mangkuk sebatian mentega dan gula icing.
3.Pukul hingga sebati lebih kurang 2 minit sehingga menjadi doh.
4.Masukkan doh shortbread ke dalam loyang berukuran 10 inci.
5.Cucuk doh secara rawak menggunakan garfu untuk membuat lubang kecil agar doh cepat masak.
6. Bakar doh di dalam oven pada suhu 170°c selama 40 minit atau sehingga masak.
7. Sejukkan doh biskut yang telah masak pada suhu bilik selama 30 minit.
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8.Sementara menunggu doh sejuk, double boil coklat gelap & coklat putih dalam bekas yang berasingan.
9.Coklat gelap yang telah cair dituangkan ke atas loyang mengandungi doh biskut yang telah sejuk pada suhu bilik.
10. Coklat putih cair yang telah dimasukkan ke dalam piping bag dipotong sedikit muncungnya untuk drizzle hiasan di atas coklat gelap.
11.Sejukkan biskut shortbread di dalam peti ais bahagian chiller selama 2-3 jam
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12. Keluarkan biskut daripada chiller dan biar rehat selama 30minit hingga 1 jam di dalam suhu bilik
13. Biskut kini sudah berada dalam keadaan sesuai untuk dipotong/ atau dikeluarkan dari acuan (sekiranya menggunakan acuan)
15. Biskut Shortbread yang lazat kini siap untuk dihidang
Selamat menjamu selera!
EASY Traditional Italian Biscotti Recipe - Coated in Chocolate!!
FULL RECIPE HERE:
An easy and delicious recipe for classic Italian biscotti cookies: crispy, crunchy cookies with pistachios, hazelnuts, and dried cranberries. Plus, chocolate decorating tutorial! These cookies are perfect with a cup of tea or coffee during the cold winter months! Wrap them up and give as gifts, too!
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Savory Shortbread With Rosemary and Olives | Yewande Komolafe | NYT Cooking
Yewande Komolafe’s Savory Shortbread Cookies With Olives and Rosemary are dedicated to anyone who likes their sweets a little bit savory. Fruity kalamata olives bejewel a buttery shortbread dough, while rosemary and lemon balance the robust flavors. Cookie Week forever!
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All the food that’s fit to eat (yes, it’s an official New York Times production).
Professional Baker Teaches You How To Make BISCOTTI!
Biscotti is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Yield: About 3 dozen
Prep Time: 20 minutes
Cook Time: 55 minutes
Ingredients
¾ cup (150 g) granulated sugar (caster sugar)
½ cup (125 mL) vegetable oil
2 large eggs
2 tsp (10 mL) finely grated lemon zest
¾ tsp (4 mL) pure almond extract
¾ cup (120 g) whole raw almonds
½ cup (65 g) dried cranberries
1 ¾ cups (265 g) all-purpose flour (plain flour)
2 tsp (10 mL) baking powder
½ tsp (2 mL) fine salt
½ tsp (2 mL) ground nutmeg
1 egg whisked with 2 Tbsp (30 mL) water, for brushing
Directions
1. Preheat the oven to 325 F (160 C) and line a baking tray with parchment paper.
2. In a large mixing bowl, whisk the sugar, oil, eggs, lemon zest and almond extract together. Stir in the almonds and dried cranberries.
3. Sift the flour, baking powder, salt and nutmeg in a separate bowl, add this to the wet mixture and stir until completely blended. Shape the dough into 2 logs about 12-inches long, place on the baking tray and pat down to flatten (you can flour your hands to prevent sticking). Brush the logs with the egg mixture and bake for about 35 minutes, until a rich golden brown. Cool the logs on the baking tray a little bit, but so they are still warm to the touch.
4. Using a serrated knife, slice the logs into cookies just over ½-inch thick. Place these back on the baking tray, leaving just a little space between them (you may need a second baking tray) and return them to the oven to bake about 20 minutes, until lightly browned. Remove from the baking tray to cool completely.
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