Best 7 Pistachio Squares Recipes

PISTACHIO SQUARES

Steps:

• Mix first layer and press into 9 x 13 pan. Bake at 350 degrees for 15 minutes.
• Combine ingredients for second layer and spread on first layer.
• Mix pudding and milk; spread over second layer.
• Spread remaining Cool Whip over third layer.
• Sprinkle with chopped nuts.
• Place in refrigerator until ready to serve.

LIME SQUARES WITH PISTACHIO GRAHAM-CRACKER CRUST

Steps:

• Preheat oven to 350 degrees. Brush an 8-inch square baking dish with melted butter. Line bottom with parchment paper, leaving a 2-inch overhang on two sides.
• In a food processor, finely grind pistachios with graham-cracker crumbs, sugar, and zest. Blend in butter. Press mixture into bottom and 1 inch up sides of prepared pan. Bake until lightly browned, 8 to 12 minutes. Cool crust, 30 minutes.
• In a large bowl, whisk together egg yolks and condensed milk. Add lime juice; whisk until smooth. Pour filling into cooled crust; carefully spread to edges.
• Bake until set, about 15 minutes. Cool in pan on rack; then chill at least 1 hour before serving. Using parchment paper overhang, lift out of pan, and transfer to a cutting board. With a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut.

MOM'S PISTACHIO SQUARES

Steps:

• For 1st Layer: Cream butter,sugar& flour,add nuts.
• Press in a greased 9x13 pan.
• Bake 10 mins.
• at 325.
• For 2nd Layer: Mix cream cheese and sugar at high speed and blend in Cool Whip.
• Spread over COOLED first layer.
• For 3rd Layer: Mix pudding and milk and place in the fridge for 3 minutes and pour over second layer.
• Spread top of dessert with additional Cool Whip (500ml.) and sprinkle with chopped nuts.

PISTACHIO-ROSE SHORTBREAD SQUARES

Steps:

• Whisk flour, baking powder, and salt in a medium bowl.
• Using an electric mixer on medium-high speed, beat powdered sugar and butter in a large bowl until aerated and pale, about 3 minutes. (Alternatively, use a stand mixer fitted with the paddle attachment.) Scrape down sides of bowl, then beat 2 minutes more. Reduce mixer speed to medium, add egg, and beat until well incorporated. Add tea, lemon zest, and vanilla and beat, scraping down sides of bowl, until combined, about 30 seconds more.
• Reduce mixer speed to low and beat in dry ingredients, followed by pistachios. Stir dough a few times with a spatula, making sure to get to bottom of bowl.
• Turn out dough onto a clean work surface and divide into quarters. Working one quarter at a time, place dough on a sheet of parchment paper and pat with your hands into a log, then pull the parchment up around the log and, using the parchment to help contain the dough, press it firmly against your work surface, rotating and squaring off edges until you have a long 1"-thick rectangle. Wrap parchment-wrapped dough tightly in plastic wrap and chill at least 3 hours.
• Place racks in upper and lower thirds of oven; preheat to 325°F. Line 2 rimmed baking sheets with parchment paper. Unwrap dough and let sit at room temperature 10-15 minutes.
• Pulverize raspberries into a fine powder in a food processor or spice mill. Transfer to a plate and mix in sanding sugar.
• Roll dough in raspberry sugar, pressing with your hands to adhere. Using a thin, sharp knife, cut into 1/3"-thick slices, rotating rectangle a quarter turn after each slice to help maintain its shape. Arrange slices on prepared baking sheets, spacing 1/2" apart. Bake cookies, rotating pans top to bottom and front to back halfway through, until opaque and barely golden, 14-16 minutes. Transfer pans to wire racks and let cool.
• Do Ahead:
• Dough can be made 4 days ahead. Keep chilled. Cookies can be made 1 week ahead. Store in an airtight container at room

PISTACHIO PUDDING DELIGHT SQUARES

Steps:

• 1. Crust: Mix butter, flour, nuts and sugar. Press into a 9 x 13 inch pan. Bake 350 degrees for 20 minutes. Let cool.
• 2. Layer 1: Mix powdered sugar, cream cheese and cool whip; spread on the cooled crust.
• 3. Layer 2: Beat together pudding mix and milk until thick. Spread on your cream cheese layer.
• 4. Topping: Spread remaining cool whip and sprinkle with nuts. Also you can garnish with bits of chocolate if you like. I didn't do that in the picture above. Refrigerate and cut into squares.

PISTACHIO CHERRY SQUARES

Steps:

• Combine the cracker crumbs, butter and sugar; press into an ungreased 13-in. x 9-in. dish. Refrigerate. In a bowl, beat cream cheese and sugar; fold in whipped topping. Spread over crust. In a bowl, beat milk and pudding mixes on low speed for 2 minutes. Spread over cream cheese layer; chill until firm, about 1 hour., Spread whipped topping over pudding layer. Top with pie filling. Refrigerate overnight. Cut into squares.

PISTACHIO SQUARES

Steps:

• Base: Combine the sugar,flour and nuts;cut in butter until mixture is crumbly.Press into a greased 9-in.x9-in. baking pan.Cook 15 minutes in a 325 F. oven until just lightly browned around the edges.Let cool completely. 2ND Layer: Cream together the cheese and sugar and fold in half of the whipped cream. Spread evenly over the cooled base 3Rd Layer: Mix the pudding and milk and let sit for a few minutes to set.Spread over the 2ND layer,gently. Over this spread the rest of the whipped cream.Put in the refrigerator to set for a few hours before you try to cut it into squares.Overnight is best. Other great recipes on:www.havefunbaking.com And also on:www.lovetobakeandcook.blogspot.com