Description
Beautiful Pistachio Florentine Cookies by Chef Nancy Silverton.
Ingredients
Sweet Pastry Dough:
- 2 ¾ cups / 330 g all-purpose flour
- ½ cup / 100 g granulated sugar
- 8 ounces / 226 g unsalted butter
- 2 each / 40 g egg yolks
- ¼ cup / 58 g heavy cream
Florentine FIlling:
- ½ cup / 60 g pistachios, cut in half lengthwise
- ⅓ cup / 76 g heavy cream
- 3 tablespoons / 61 g mild-flavored honey, such as clover
- 3 tablespoons / 40 g granulated sugar
- 1 vanilla bean
- 1 ounce / 30 g unsalted butter
- 3 tablespoons / 24 g all-purpose flour
Assembly:
- ½ cup / 32 g dried cranberries
- ½ cup / 60 g whole pistachios, shelled
- 1 lemon, zested with a bar zester
Instructions
Sweet Pastry Dough
- Sift the flour in a large bowl. Stir in the sugar. Cut the butter into ½ inch (1 ¼ cm) pieces and toss with the flour until fully coated. Crumble the butter into the flour by rubbing it between your fingertips, lifting the pieces and letting it fall back down. Continue until the mixture resembles coarse cornmeal.
- In a small bowl, whisk together the egg yolks and heavy cream and pour into the flour mixture. Gather the dough together with your hands until it forms into a ball. Flatten into a disc and wrap in plastic. Chill until firm, at least two hours.
- Adjust the oven rack to the upper and lower positions and preheat the oven to 330 °F (165 °C).
For the Cookies:
Divide the dough in half and return the remainder to the refrigerator. On a lightly floured surface, roll out the dough to 12 inches (30.0 cm) circle, about ¼ inch (6.5 mm) thick. Cut out four 5 ¼ inches (13.5 cm) circles leaving the scraps intact. Transfer the circles to a parchment lined baking sheet and prick the surface of the circles about ten times with the tines of a fork. Using a 1-inch (2.5 cm) cutter, cut out small circles from the scraps of the dough. Brush the edge of the larger circles with water and place the smaller circles, touching, around the entire edge to create a border. Chill until firm.
Florentine Filling:
- In a medium heavy-duty saucepan, stir together the cream, honey, and sugar. Using a small paring knife, split the vanilla bean in half lengthwise and scrape out the pulp and seeds with the back of the knife.
- Add the scraping and the pod to the mixture. Add the butter and over medium heat bring the mixture to a boil without stirring, tilting and swirling the pan to ensure it cooks evening without coloring. Cooking for 5-6 minutes until it reaches 230 °F (110 °C). Remove from the heat and sift in the flour, whisking to combine. Remove the vanilla bean. Stir in the chopped pistachios.
Assembly:
Spoon the mixture into the center of the cookies and spread it out and fills into the border. Sprinkle dried cranberries and lemon zest on top of the sugar mixture. With the remainder of the caramel stir in the whole pistachios. Place one pistachio on the center of each small circle around the border. Using a spoon, decorate the cookies using the remaining sugar mixture by dipping it into the mixture and waving it over the cookie creating sugar threads.
Description
Whole wheat noodles, crisp snow peas, broccoli and red bell pepper are accented by garnishes of scallion and crunchy sliced almonds. But the showstopper to this dish is the spicy almond sauce that packs a wallop of heat. Developed by: Ellie Krieger cookbook author, “So Easy: Luscious Healthy Recipes for Every Meal of the Week.”
Ingredients
- 1/4 cup sliced almonds
- 3/4 pound whole-wheat spaghetti
- 1/2 head broccoli (about 3/4 pound), tops cut into flowerets, stems peeled and sliced thinly
- 2 cups (about 4 ounces) of snow peas, trimmed
- 1 red bell pepper, cut into 1 inch pieces
- 1/2 cup of unsalted almond butter
- 1/4 cup of reduced sodium soy sauce
- 3 tablespoon fresh lime juice
- 2 tablespoons of brown sugar
- 1 tablespoon chili-garlic sauce, such as Sriracha
- 1 scallion, green part only (about 3 tablespoons)
Instructions
- Bring a large pot of water to a boil.
- Toast the almonds in a dry skillet over a medium-heat heat, stirring frequently, until they are golden, about 3 minutes.
- Cook the pasta according to the directions on the package. Three minutes before the pasta is ready add the broccoli to the pasta pot. One minute before it is ready add the snow peas and red peppers to the pot.
- While the pasta is cooking, make the sauce. Place the almond butter, soy sauce, lime juice, brown sugar, chili-garlic sauce and three tablespoon of boiling water (from the pasta pot) into a large bowl and whisk until smooth.
- Drain the noodles and vegetables, return them to the pasta pot, add the sauce and toss to coat. Serve garnished with the toasted almonds and scallion greens.
Description
Prefer savory over sweet at snack time? These gluten-free Savory Spiced Pecan Energy Bites will provide sustaining fuel and wake up your taste buds with a spicy kick.
Ingredients
- 1/2 cup pecan pieces
- 3/4 cup rolled oats
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 2 tablespoons tahini
- 1 tablespoon honey
- 1/2 tablespoon Dijon mustard
Instructions
- In a food processor, pulse the oats and pecans until it becomes a fine, almost a flour-like consistency.
- Then add the salt, cumin, garlic powder, paprika, tahini, honey, and Dijon mustard. Pulse until all ingredients are thoroughly combined.
- Using a 1 tablespoon measuring spoon scoop out the mixture and shape into a ball. (Shape into a ball vs. rolling or the mixture will crumble.) Repeat with the remaining mixture.
- Store in the refrigerator.
Description
Sweeten up your breakfast and take the stress out of your mornings by preparing these overnight oats the night before. The maple and vanilla are combined with oats and California Walnuts to give you a hearty and delicious breakfast on-the-go.
Ingredients
- 2 1/2 cups coconut milk
- 1/2 cup chopped California walnuts
- 1/3 cup chia seeds
- 1/3 cup rolled oats
- 1/3 cup pure maple syrup
- 1 1/2 teaspoons vanilla extract
- Chopped California walnuts, assorted fresh berries (optional toppings)
Instructions
- Stir together all ingredients except toppings in a medium bowl. Cover and refrigerate overnight.
- Spoon into small bowls and top with additional walnuts and berries.
