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.
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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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How to Make Delicious Pistachio Cookies | Pistachio Cookie Recipe
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Shortbread Cookies with Epicure Chai Spice - Kitchen Adventures with Ethan
This yummy shortbread cookie recipe uses Epicure's Chai Spice as the secret ingredient. They're a good dessert to make for Thanksgiving and Christmas, but they're also good all year round. If you want this spice, find it at epicure.com, or talk to your local Epicure consultant.
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Pistachio Nankhatai Recipe ( Simple Pistachio Cookies)| Holiday Baking
These Pistachio cookies will surely wow for your family and friends this holiday season. Simple to make, they taste great with a cup of cappuccino or Chai Latte (
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Ingredients/ Method
3/4 cup unsalted butter (If using salted butter, skip salt)
1 cup sugar
1/4 tsp salt
10-12 drops of Kewra (Essence of Pandan Leaves).. If you dont have this, feel free to use regular Vanilla essence
2 cups of flour (all purpose or Wholewheat or combination of the two)
1/2 cup or 1/3 cup chopped Pitachios. ( I used unsalted raw pistachios. Other kinds can be used as well)
Mix all the ingredients and bake at 350 F for 12-15 mins. Let the cookies cool down and then enjoy with Chai Latte.
Chai-Flavored Shortbread Cookies
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Cranberry And Pistachio Biscotti Recipe
Delicious twice-baked cranberry and pistachio biscotti.
With biscotti you bake once to give them their shape, and then bake again to give them their crunch. These delicious pistachio and cranberry ones are particularly nice at Christmas, but good for any other time of year as well!
For the full recipe:
You need:
150g plain flour
70g caster sugar
5g orange zest or orange peel powder
5g vanilla powder or vanilla bean
1/2 tsp baking powder
50g pistachios - whole, raw kernels
50g dried cranberries
1 whole egg