Best 2 Pistachio Thins Recipes
Indulge in a delightful culinary journey with our exquisite Pistachio Thins, where sweet and savory flavors harmoniously intertwine. These delectable treats are crafted with a delicate balance of premium ingredients, resulting in a symphony of textures and tastes that will tantalize your palate. Embark on a sensory adventure as you explore both the classic and innovative recipes featured in this article. From the traditional Pistachio Thins, adorned with a vibrant green hue and bursting with nutty goodness, to the tantalizing Chocolate Dipped Pistachio Thins, where rich chocolate seamlessly complements the pistachio's subtle sweetness. Discover the savory allure of the Parmesan Pistachio Thins, where salty Parmesan cheese adds a savory twist to the nutty flavor profile. And for those seeking a touch of indulgence, the White Chocolate Pistachio Thins offer a luscious combination of creamy white chocolate and crunchy pistachios. Each recipe promises a unique culinary experience, guaranteed to leave you craving more.
Let's cook with our recipes!
PISTACHIO THINS
Light and crisp, these cookies are a pistachio lovers' dream. If you don't have ground cardamom on hand try using ground ginger.
Provided by May Seagram
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease cookie sheets.
- Melt butter in a small saucepan over low heat. Add pistachios and stir until butter is lightly browned and pistachios toasted. Pour into mixing bowl.
- Whisk in sugar and egg white. Mix in the flour, cardamom or ginger and whisk until smooth.
- Drop by teaspoonfuls about 2 inches apart on baking sheets. Bake 12 to 15 minutes or until golden brown. Immediately transfer cookies to rack to cool.
Nutrition Facts : Calories 49.3 calories, Carbohydrate 6.2 g, Cholesterol 2.5 mg, Fat 1.6 g, Fiber 0.2 g, Protein 2.7 g, SaturatedFat 0.7 g, Sodium 45.9 mg, Sugar 4.4 g
PISTACHIO BISCOTTI THINS
Steps:
- Preheat oven to 350°F. and line bottom and sides of a 9 1/4 x 5 1/2 x 2 3/4-inch metal loaf pan with parchment paper.
- In a large bowl with an electric mixer beat whites with a pinch salt until they just hold stiff peaks. Gradually beat in sugar and beat until meringue holds stiff, glossy peaks. Sift flour over meringue and fold in with nuts and vanilla gently but thoroughly. Spoon meringue mixture into loaf pan, smoothing top, and bake in middle of oven until golden, 25 to 30 minutes. Cool loaf in pan on a rack 15 minutes and turn out onto rack to cool completely.
- Reduce temperature to 300°F.
- Peel off parchment and with a serrated knife cut loaf crosswise into 1/8-inch-thick slices. Arrange slices about 1/2 inch apart on 2 baking sheets and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, about 20 minutes total, or until pale golden and crisp. Cool cookies on sheets on racks. Cookies keep in an airtight container at cool room temperature 1 week.
Tips:
- To make the thinnest pistachio thins, use a mandoline slicer to slice the dough into thin, even pieces.
- If you don't have a mandoline slicer, you can use a sharp knife to slice the dough. Just be sure to slice the dough as thinly as possible.
- To prevent the pistachio thins from sticking to the baking sheet, line the sheet with parchment paper or a silicone baking mat.
- Bake the pistachio thins until they are golden brown around the edges. This will ensure that they are crispy and delicious.
- Let the pistachio thins cool completely before storing them in an airtight container. This will help them to stay crispy.
Conclusion:
Pistachio thins are a delicious and easy-to-make snack or dessert. They are perfect for parties, potlucks, or simply enjoying at home. With a few simple ingredients and a little bit of time, you can make your own delicious pistachio thins that are sure to be a hit with everyone who tries them.
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