Pistachio

Gluten-Free Cranberry Bread with Pistachio Filling

Gluten-Free Cranberry Bread with Pistachio Filling Gluten-Free Cranberry Bread with Pistachio Filling Gluten-Free Cranberry Bread with Pistachio Filling

Holiday Breads 2023Both colorful and delicious, this gluten-free cranberry bread is loaded with creamy pistachio filling, diced cranberries, and chopped nuts. The Gluten-Free Bread Flour ensures the dough is quick to mix, easy to handle, and effortless to slice. With its distinctive swirls and rich-but-not-too-sweet flavor, this loaf will be a centerpiece of your holiday table.  

View our entire collection of Holiday Breads here.

one 12" x 4" loaf

Pistachio paste

  • 1 cup (120g) pistachios, raw and unsalted
  • 5 tablespoons (62g) granulated sugar
  • 3 tablespoons (23g) King Arthur Gluten-Free Bread Flour
  • 1/8 teaspoon table salt
  • 4 tablespoons (57g) unsalted butter
  • 1 large egg
  • 1/4 teaspoon almond extract, optional

Dough

Assembly

Topping

  • confectioners' sugar, for dusting
Enriched & sweet Filled & pull-apart bread
  1. To make the pistachio paste: In a food processor, pulse the pistachios until finely ground. 

  2. Add the sugar, flour, and salt to the food processor and pulse to combine with the ground pistachios. Add the butter and pulse in 2-second intervals until the butter is pea-sized.   

  3. Add the egg and extract, and process until smooth. Transfer the paste to a small bowl and store, covered, in the refrigerator until ready to use. (The pistachio paste can be made up to 5 days in advance. If stored for more than 2 hours, allow the pistachio paste to sit at room temperature for 10 to 15 minutes before using; this will make it easier to spread.) 

  4. To make the dough: In a large bowl or the bowl of a stand mixer, combine all the dough ingredients. Mix using a spoon (if mixing by hand) or the flat beater attachment (if using a stand mixer) until a sticky, batter-like dough forms, about 1 minute on medium speed. If mixing by hand, there may be some lumps — that's OK. It’s normal for the mixture to resemble cake batter at this stage.  

  5. Cover the mixture and set it aside for 20 minutes. It will begin to firm up slightly during this time and look more like dough than batter. Then, on a greased or (gluten-free) floured work surface, gently knead the dough — fold the dough in half towards you (use a bowl scraper for assistance, if needed), then pat it down, rotate the dough 90° (a quarter turn) and fold again — until it becomes firmer to the touch, smoother, and easier to handle, 5 to 6 times. As you work, dust your work surface and the dough lightly with flour (or apply more grease) as needed to prevent sticking. The dough may still be sticky to the touch but should have some bounce and body by the end of kneading.  

  6. Return the dough to the mixing bowl, cover, and allow it to rise for 40 minutes, or until slightly puffy.  

  7. To assemble: Lightly grease a tea loaf pan. In a small bowl, stir together the diced cranberries and flour; set aside.   

  8. On a greased or floured surface, gently deflate the soft dough and pat or roll it into a rough 9" x 14" rectangle with one of the long edges facing you. 

  9. Spread the pistachio paste evenly over the entire surface of the rectangle, leaving a 1" bare margin on the long edge farthest away from you. (A small offset spatula is a helpful tool here.) 

  10. Sprinkle the diced cranberries over the pistachio paste, followed by the chopped pistachios. 

  11. Starting with the long edge near you, roll the dough into a cylinder and pinch the seams to seal. 

  12. Use a bench knife or serrated knife to cut the log in half lengthwise to make two pieces of dough, each about 14" long; cut carefully to prevent too much filling from spilling out. With the exposed-filling side up, alternate overlapping the two pieces together to form a twist, then tuck the ends underneath. (It’s OK if some of the now-exposed inner dough coils tears slightly at this point.) Place the log into the prepared pan.    

  13. Cover the loaf and allow it to rise for 45 to 60 minutes, or until it’s puffy and has risen above the edge of the pan by about 1" in the center.   

  14. While the dough is rising, preheat the oven to 350°F.  

  15. Bake the cranberry bread for 30 minutes, then tent with foil and continue baking for 25 to 30 minutes, or until the bread is deep golden brown. The internal temperature should reach between 195°F and 205°F on a digital thermometer when it’s done.  

  16. Remove the bread from the oven and immediately loosen the edges from the pan with a heatproof spatula or table knife. Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.  

  17. Finish by dusting the loaf with confectioners’ sugar, if desired. Slice and serve at room temperature.  

  18. Storage information: Store any leftover gluten-free cranberry bread, well wrapped, at room temperature for up to 2 days. After 2 days, rewarm individual slices briefly in a toaster, if desired. Freeze for longer storage.  
     

  • Fresh or frozen cranberries will provide the biggest burst of tart flavor, but dried cranberries can be substituted. To use dried cranberries, place 3/4 cup (86g) dried cranberries in a bowl, and cover with enough boiling water to submerge all the berries. Cover the bowl and allow the cranberries to soak for 15 minutes. Drain well, then sprinkle the hydrated cranberries over the pistachio filling; no need to toss with flour.   

  • If you do not have a tea loaf pan, this bread can also be baked in a 9" x 5" pan. To assemble, roll the dough into a 10" x 12" rectangle and proceed with the shaping as described in steps 9 through 12. Place the log into a lightly greased 9" x 5" pan.  Allow the loaf to rise for 45 to 60 minutes, or until it’s puffy. Bake in a preheated oven at 350°F for 30 minutes, then tent with foil and continue baking for 32 to 38 minutes, or until the gluten-free cranberry bread is a deep golden brown.  

  • Be aware: Some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.

Holiday Breads 2023, web recipe 280 13g 5g 0g 4g 11g 20mg 280mg 6g 1 slice (68g) one 12"x4" loaf (approximately 14 slices) 39g 55 60 60 270 Off Cranberry Pistachio Christmas More holidays Gluten-free 10g Off 0g Molly Marzalek-Kelly Gluten-Free Bread Flour Tea Loaf Pan Rolling Mat Bench Knife Pure Almond Extract

Pistachio Cranberry Wreath

Pistachio Cranberry Wreath Pistachio Cranberry Wreath Pistachio Cranberry Wreath

Holiday Breads 2023

This pistachio cranberry bread starts with a tender, buttery dough and is filled with smooth pistachio paste, tart cranberries, and crunchy pistachios. It’s rolled and cut before being twisted into a large wreath shape, making it a perfect, festive centerpiece for any table.  

View our entire collection of Holiday Breads here.

one large braided loaf

Dough

Pistachio paste

  • 1 cup (120g) pistachios, shelled (raw and unsalted)
  • 5 tablespoons (62g) granulated sugar
  • 3 tablespoons (23g) King Arthur Unbleached Bread Flour
  • 1/8 teaspoon table salt
  • 4 tablespoons (57g) unsalted butter
  • 1 large egg
  • 1/4 teaspoon almond extract, optional

Assembly

  • 3/4 cup (75g) cranberries, fresh or frozen; diced
  • 2 teaspoons King Arthur Unbleached Bread Flour
  • 1/2 cup (60g) pistachios, raw and unsalted, roughly chopped
  • 1 large egg, beaten with 1 tablespoon water (egg wash)

Glaze

Filled & pull-apart bread
  1. To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.  

  2. In the bowl of a stand mixer fitted with the dough hook, mix together all the dough ingredients except the butter on medium-low speed to make a smooth, stretchy dough. After 3 to 4 minutes, it should clean the sides of the bowl. 

  3. Once the dough has developed some strength and elasticity, add 1 or 2 tablespoons of the butter and mix on medium speed until it’s fully incorporated into the dough, about 1 to 2 minutes. Scrape the bottom and sides of the bowl, if necessary, then continue adding the butter a couple of tablespoons at a time, mixing to incorporate fully before adding more. Continue this process until all of the butter has been added and the dough forms a soft, smooth ball, about 10 to 15 minutes total. (We don't recommend trying to knead this dough by hand.)  

  4. Form the soft dough into a ball, place it in a greased bowl, cover, and let it rise for 1 hour at room temperature. Then refrigerate the dough for at least 2 hours, or overnight (up to 16 hours). This chills the butter and firms up the dough, making it easier to handle. 

  5. To make the pistachio paste: In a food processor, pulse the pistachios until finely ground. Set aside 2 to 3 tablespoons (12g to 18g) of the ground pistachios to use as a garnish.  

  6. Add the sugar, flour, and salt to the food processor and pulse to combine with the ground pistachios. Add the butter and pulse in 2-second intervals until the butter is pea-sized.  

  7. Add the egg and extract, and process until smooth. Transfer the paste to a small bowl and store, covered, in the refrigerator until ready to use. (The pistachio paste can be made up to 5 days in advance. If stored for more than 2 hours, allow the pistachio paste to sit at room temperature for 10 to 15 minutes before using to make it easier to spread.) 

  8. To assemble the pistachio cranberry bread: Just before you are ready to assemble the pistachio cranberry bread, in a small bowl, stir together the diced cranberries and flour; set aside.  

  9. Line a baking sheet that measures 13" x 18" with a piece of parchment. Transfer the dough to a lightly floured surface or a rolling mat.

  10. Roll out the dough into a 9" x 20" rectangle. Spread the pistachio paste evenly over the entire surface of the rectangle, leaving a 1" bare margin on one long end. (A small offset spatula is a helpful tool here.) 

  11. Sprinkle the diced cranberries over the pistachio paste, followed by the chopped pistachios. 

  12. Starting with the filling-covered long end, roll the dough into a cylinder and pinch the seams to seal. Gently roll the dough to stretch the cylinder to 24" in length. 

  13. Use a bench knife or serrated knife to cut the cylinder lengthwise to make two 24" long strands; turn the cut sides up to expose the filling. 

  14. Alternate overlapping the two pieces, keeping the cut sides up, to form a twist. Transfer the twist to the prepared pan and shape it into one large circle; overlap and pinch the ends together to seal as best you can. For a more defined twisted loaf, place a 3 1/2" oven-safe ramekin in the center of the circle.

  15. Cover the loaf and allow it to rise for 1 to 1 1/2 hours, until puffy.  

  16. Towards the end of the rise time, preheat the oven to 350°F. 

  17. Brush the pistachio cranberry bread with egg wash, then bake for 20 minutes. Remove it from the oven and carefully remove the ramekin from the middle of the bread, if one was used. 

  18. Return the bread to the oven and continue baking for 12 to 16 minutes, for a total of 32 to 36 minutes. The loaf should be golden brown and the internal temperature should be 190°F when measured with a digital thermometer. If at any point the bread is becoming too dark, tent with aluminum foil.  

  19. To make the glaze: In a small bowl, stir together the sugar, water, and vanilla until the sugar is dissolved.  

  20. Brush the glaze over the warm bread as soon as it comes out of the oven. Immediately sprinkle the reserved ground pistachios over the glaze. Let the bread cool completely before cutting into slices and serving.

  21. Storage information: Store any pistachio cranberry bread, well covered, at room temperature for several days; freeze for longer storage. To reheat, wrap in foil and place in a 350°F oven until warm, 10 to 15 minutes.  

  • Fresh or frozen cranberries will provide the biggest burst of tart flavor, but dried cranberries can be substituted in a pinch. To use dried cranberries, place 3/4 cup (86g) dried cranberries in a bowl, and cover with enough boiling water to submerge the berries. Cover the bowl and allow the cranberries to soak for 15 minutes. Drain well, then sprinkle the hydrated cranberries over the pistachio filling; no need to toss with flour. 

  • If your workspace isn’t large enough to accommodate the dimensions listed above, divide the dough in half (about 375g per piece) and roll each piece into a 9" x 10" rectangle. Spread half the pistachio paste (145g) evenly over the entire surface of the rectangle, leaving a 1" bare margin on one long end. Sprinkle half the diced cranberries (37g) over the pistachio paste, followed by half the chopped pistachios (30g). Starting with the filling-covered long end, roll the dough into a cylinder and pinch the seams to seal. Gently stretch the cylinder to 12" in length. Repeat with the second piece of dough. Use a bench knife to cut each cylinder lengthwise; turn the cut sides up to expose the filling. Twist the two pieces together by overlapping them, keeping the cut sides up; doing this with each cylinder will result in two twists. Transfer both to the prepared pan and shape them into one large circle; overlap and pinch the ends of the twists together where they meet, and seal as best you can. 

  • Looking for a gluten-free version of this recipe? Find it here: Gluten-Free Cranberry Bread.

300 17g 7g 0g 8g 10g 85mg 210mg 2g 1 slice (85g) 16 30g 32 36 45 345 Off Buttery Cranberry Pistachio Christmas More holidays Pistachio Cranberry Wreath 9g Off 0g Molly Marzalek-Kelly Bread Flour Rolling Mat Pure Almond Extract Half-Sheet Baking Parchment Paper - 50 pack Ankarsrum Original Stand Mixer

Cardamom Bundt Cake with Lemon Glaze

Cardamom Bundt Cake with Lemon Glaze Cardamom Bundt Cake with Lemon Glaze

With robust cardamom, pistachio, and lemon flavors, this elegant Bundt cake is both moreish and memorable. Enjoy it as an everyday snack or tea-time treat or for a celebratory occasion like Diwali — which is how contributor and author Pooja Makhijani came to share this recipe with us.

one small (5-cup) Bundt cake

Cake

Icing

  • 1/2 cup (57g) confectioners' sugar
  • 1/4 teaspoon cardamom
  • 1 1/2 teaspoons lemon juice
  • 3/4 to 1 teaspoon heavy cream or milk
  • 2 tablespoons (15g) chopped pistachios, optional
  • 1 teaspoon gold luster dust, optional
Pound & Bundt cake
  1. To make the cake: Preheat the oven to 425°F. Spread the pistachios on a baking sheet and toast until fragrant and browned, about 5 minutes. Allow the pistachios to cool, then pulse in a food processor until finely ground. Set aside. 

  2. Reduce the oven temperature to 350°F.

  3. In a medium bowl, whisk together the flour, baking powder, cardamom, and salt; set aside. 

  4. Using a stand mixer fitted with the paddle attachment (or electric beater), beat the butter and sugar together until light and airy. Add the eggs one at a time and beat to incorporate, scraping the bowl as needed. Mix in the vanilla extract and rose water. 

  5. Alternate adding the flour mixture and milk, starting and ending with the flour. Mix until the dry ingredients are just incorporated between each addition, scraping the bowl as needed. 

  6. Grease a small (5- to 6-cup) Bundt pan or 8 1/2" x 4 1/2" loaf pan.

  7. Fold the pistachios into the batter, then scoop the batter into the prepared pan.

  8. Bake the cake for 30 to 35 minutes in the Bundt pan, or 40 to 50 minutes in the loaf pan (tenting with aluminum foil after 40 minutes to prevent over-browning). A toothpick inserted into the center should come out clean.

  9. Remove the cake from the oven and let it cool for 10 minutes, then invert it onto a cooling rack to cool completely. 

  10. To make the icing: Sift the confectioners’ sugar and cardamom into a medium bowl, then whisk in the lemon juice and cream. 

  11. Drizzle the icing over the completely cooled cake. 

  12. Garnish with the chopped pistachios and dust with gold luster dust, if desired.

  13. Store leftover cake, covered, at room temperature for several days. Freeze un-iced cake, well wrapped, for longer storage. 

  • To bake a larger cake in a 9- or 10-cup Bundt pan, increase the cake ingredient by 1.5x. (Ingredient amounts below.)

    1 1/2 cups (180g) raw shelled pistachios
    1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour
    1 1/4 teaspoons baking powder
    1 1/2 teaspoons cardamom
    heaping 1/4 teaspoon salt
    18 tablespoons (255g) unsalted butter, at room temperature
    1 1/2 cups (297g) granulated sugar
    4 large eggs, at room temperature
    1/2 teaspoon vanilla extract
    1/2 teaspoon rose water
    3/4 cup (170g) milk, at room temperature

    Bake the batter in a greased 9- or 10-cup Bundt pan for 50 to 52 minutes. All other directions remain the same, including the amount of icing you'll need to finish this size cake. 
     

Blog Contributor: Pooja Makhijani 460 27g 12g 0.5g 8g 34g 115mg 150mg 2g 1 slice, with icing (121g) 8 50g 30 35 25 105 Off Lemon Pistachio Spice More holidays Cardamom Bundt Cake with Lemon Glaze 32g Off Pooja Makhijani

Pistachio Chocolate Chip Cookies

Pistachio Chocolate Chip Cookies

We took the classic chocolate chip cookie, made it more decadent with two types of chocolate, then added pistachios for a nutty and unexpected crunch.

about 2 dozen

Drop cookies Ice Cream & Sorbet
  1. Preheat the oven to 350°F. Line two baking sheets with parchment.

  2. In the bowl of a food processor, combine 1/2 cup of the pistachios with the flour and sugar. Process until the nuts are ground and the mixture is an even consistency.

  3. In a large bowl, beat together the butter and brown sugar until smooth and creamy.

  4. Beat in the egg and vanilla.

  5. Scrape the bowl, then add the flour mixture, baking powder, baking soda, and salt, mixing at low speed until the dough comes together.

  6. Stir in the remaining pistachio nuts and chocolate chunks (or chips).

  7. Scoop the dough by the tablespoon onto the prepared baking sheets. Flatten the balls of dough to be about 1/2" thick with the bottom of a glass or your fingers.

  8. Bake for 10 to 12 minutes, until just barely beginning to brown around the edges.

  9. Remove the cookies from the oven and cool them on a rack.

  10. Store cookies in an airtight container on the counter for up to 10 days; freeze for longer storage.

  • For an easy ice cream sandwich, melt 2/3 cup chopped semisweet chocolate with 1 tablespoon coconut oil, stirring until smooth. Sandwich 2 tablespoons of softened ice cream between two cookies. Freeze until firm, then dip each cookie in the melted chocolate and roll in chopped pistachios.
Sift Spring 2019 139 8g 4g 0g 2g 10g 17mg 101mg 1g 1 cookie, 30g about 24 16g 10 12 25 0 35 0 Off Chocolate Pistachio Off Susan Reid

Pistachio Teff Brownies

Pistachio Teff Brownies

These moist, chewy brownies have a subtly herbaceous taste from whole-grain teff. A smattering of pistachios completes their unique flavor profile.

sixteen 2" squares

Brownies & blondies
  1. Preheat the oven to 350°F. Grease an 8˝ square pan.

  2. In a medium saucepan or large microwave-safe bowl, combine the butter and sugar. Heat until the butter is melted. Remove from the heat or microwave and stir well. Add the cocoa powder and salt, stirring until combined. Mix in the eggs one at a time. Stir in the vanilla.

  3. Stir in the teff flour and baking powder, then the chocolate chips and pistachios. Transfer the batter to the prepared pan and spread to smooth the top.

  4. Bake for 23 to 26 minutes, until the top is shiny and the brownies just begin to pull away from the edges of the pan. Remove from the oven and cool on a rack.

  5. Store brownies, well wrapped, at room temperature for several days; freeze for longer storage.

Sift 194 11g 5g 0g 3g 16g 38mg 84mg 2g one 2" square, 47g 16 servings 25g 23 26 15 0 38 0 Off Chocolate Pistachio Quick & easy Whole Grain Off Susan Reid

Pistachio Chocolate Chip Pound Cake

Pistachio Chocolate Chip Pound Cake

Moist and rich, with a lovely green interior, this cake is studded with bittersweet chocolate and chunks of pistachio.

one Bundt cake

Cake

Glaze

  • 3/4 cup (170g) bittersweet chocolate, chopped
  • 1/3 cup (78g) heavy cream
  • chopped pistachios, for garnish, optional
Pound & Bundt cake
  1. Preheat the oven to 350°F. Grease a 10-cup Bundt pan.

  2. To make the cake: In a medium-sized mixing bowl, beat together the butter, cream cheese, and pistachio paste until soft and fluffy.

  3. Add the flour, sugar, baking powder, and salt. Mix to combine; the batter will be stiff.

  4. Add the flavorings, food coloring, and 1 egg. Beat well. Continue to add the eggs, one at a time, beating well and scraping the bowl after each addition. When done, the batter will be very fluffy. Mix in the chips and nuts.

  5. Spoon the batter into the prepared pan.

  6. Bake the cake for 50 to 60 minutes, until a cake tester or toothpick inserted into the center comes out clean. Remove the cake from the oven, and after 5 minutes turn it out of the pan to cool on a rack. The cake will be golden brown with a dark brown edge, and a fine crumb inside.

  7. To make the glaze: Melt together the chocolate and cream over low heat; stir until smooth and cool to lukewarm. Pour over the top of the cake, and sprinkle with chopped pistachios before the glaze hardens.

  • Instead of one Bundt cake, you can divide this batter between two greased 8 1/2" x 4 1/2" loaf pans. Bake them for 50 to 60 minutes, tenting with foil if needed at 40 minutes. Now you'll have one to keep and one to share!
  • Want to make your own pistachio paste? The following recipe makes 1 generous cup of paste; use what you need in the recipe and refrigerate or freeze the rest.

    1 1/3 cups (160g) shelled roasted pistachios, salted or not
    6 tablespoons (74g) granulated sugar
    4 to 6 tablespoons (57g to 85g) water

    Blanch the nuts in boiling water for 15 to 20 seconds, then drain and rinse with cold water. Rub the nuts between layers of a clean dish towel; the friction will loosen the nuts’ skin, making them easier to peel. Peel the skin from the nuts.

    Pulse the pistachios and sugar in a food processor until no large bits of pistachios are visible (the finer the grind, the smoother the finished paste will be).

    Add 4 tablespoons (57g) water and pulse to combine. Add more water if necessary to make a smooth paste.

    Store paste airtight in the refrigerator.

    Note: Blanching and peeling the nuts results in a bright-green paste that looks great in your baked goods. Skipping this step yields a muddy brown paste that’s not as attractive; that said, feel free to skip those extra steps if the paste’s color won’t bother you.

Sift Holiday 15 329 20g 10g 0g 6g 22g 75mg 119mg 2g 79g 20 slices 33g 70 80 25 0 95 0 Off Chocolate Pistachio Off Susan Reid

Rhubarb Tartlets

Rhubarb Tartlets

In this recipe a pâte sucrée and a crumbly topping offer a sweet balance to the tartness of the rhubarb. The pistachios add a burst of color.

8 individual tarts

Dough

Filling

Topping

  • 1/2 cup (60g) King Arthur Unbleached All-Purpose Flour
  • 1/4 cup (50g) granulated sugar
  • 1/4 teaspoon table salt
  • 4 tablespoons (57g) unsalted butter, cold, cut into 1/2" cubes
  • 1/2 cup (57g) pistachios, chopped
Tarts
  1. To make the dough: Mix the sugar, butter, salt, and baking powder.

  2. Add the flour; mix until crumbly.

  3. In a separate bowl, whisk together the egg yolks, egg, and vanilla.

  4. Add to the flour mixture and stir until the dough is cohesive.

  5. Shape into a disk, wrap in plastic, and refrigerate for at least 1 hour.

  6. To make the filling: Combine 3 cups of the rhubarb, the sugar, vanilla, and ClearJel or flour in a heavy saucepan.

  7. Simmer over medium-low heat for 10 to 15 minutes, or until the rhubarb breaks down. Transfer to a bowl, stir in the remaining rhubarb, and cool.

  8. To make the topping: Combine the flour, sugar, and salt.

  9. Work in the butter to make pea-sized crumbs.

  10. Add the pistachios, stirring to combine. Place in the refrigerator.

  11. Preheat the oven to 375°F. Place eight English muffin rings on a parchment-lined baking sheet.

  12. To assemble and bake the tartlets: Roll the dough 1/8" thick. Cut 5 1/2" circles and fill the rings with the dough, trimming the edges if necessary. You'll need to reroll the dough scraps several times to roll enough for all eight rings.

  13. Fill each tartlet with 1/4 cup of the rhubarb. Sprinkle on the topping.

  14. Bake the tartlets for 35 minutes, until the crust and topping are golden and the filling is bubbly.

  15. Remove from the oven, and serve warm.

The Baker's Catalogue 35 40 40 50 135 150 Off Pistachio Rhubarb Celebrations Off Charlotte Rutledge

Cherry Pistachio Biscotti

Cherry-Pistachio Biscotti

Golden-green, mildly salty pistachios and deep red, sweet and tangy dried cherries (or cranberries) complement one another beautifully, both in color, and flavor in these pistachio biscotti. Perfectly crunchy and not too sweet, biscotti are the ideal complement to a hot beverage on a crisp day.

3 dozen 3" to 4 1/2" biscotti

  • 6 tablespoons (85g) unsalted butter
  • 2/3 cup (135g) granulated sugar
  • 1/2 teaspoon table salt
  • 1 teaspoon King Arthur Pure Vanilla Extract
  • 1 1/2 teaspoons baking powder
  • 2 large eggs
  • 2 cups (240g) King Arthur Unbleached All-Purpose Flour
  • 1 cup (120g) roasted, salted pistachios; coarsely chopped
  • 1 cup (142g) dried cherries or 1 cup (113g) dried cranberries
  • coarse sparkling sugar, for sprinkling on top, optional
  • 3/4 cup (128g) white chocolate, chopped and melted; optional

**For a lower-cost alternative, substitute sweetened dried cranberries
*Reduce the salt to 1/4 teaspoon if you use salted butter.

Biscotti
  1. Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18" x 13") baking sheet.

  2. In a medium-sized bowl, beat the butter, sugar, salt, flavor, vanilla, and baking powder until the mixture is smooth and creamy.

  3. Beat in the eggs; the batter may look slightly curdled.

  4. At low speed of your mixer, add the flour, stirring until smooth; the dough will be sticky.

  5. Stir in the pistachios and cherries or cranberries.

  6. Divide the dough in half, and plop both halves onto the prepared baking sheet, leaving space between them.

  7. Shape each half into a long rectangle about 10 1/2" x 2" wide x 3/4" tall; remember, you need to leave space for expansion between the pieces of dough.

  8. Straighten the rectangles, and smooth their tops and sides; a wet spatula or wet bowl scraper works well here. Sprinkle the tops of the rectangles with coarse white sparkling sugar.

  9. Bake the biscotti for 25 minutes. Remove it from the oven. Using a spray bottle filled with room-temperature water, lightly but thoroughly spritz the two pieces of dough, making sure to cover the sides as well as the top. Softening the crust just this little bit will make slicing the biscotti without crumbling easier.

  10. Reduce the oven temperature to 325°F.

  11. Wait 5 minutes, then use a sharp chef's or serrated knife to cut the biscotti crosswise into 1/2" to 3/4" slices. Or cut the biscotti on the diagonal, for fewer, longer biscotti. As you're slicing, be sure to cut straight up and down, perpendicular to the pan; if you cut unevenly, biscotti may be thicker at the top than the bottom, and they'll topple over during their second bake.

  12. If you've used parchment on your baking sheet, remove it; save it for another day. Place the biscotti on the baking sheet, on edge; they can be very close together.

  13. Return the biscotti to the oven, and bake them for 35 to 40 minutes, until they feel very dry and are beginning to turn golden. They may still feel a tiny bit moist in the very center, if you break off a piece; but they'll continue to dry out as they cool. You'll want to start checking the biscotti around the 30-minute mark; the ones on the ends of the pan, or any smaller biscotti, may be ready to come out of the oven earlier than the larger/middle-of-the-pan biscotti.

  14. Remove the finished biscotti from the oven, and cool them right on the pan.

  15. To finish, dip the bottoms of the pistachio biscotti in melted white chocolate, if desired.

  16. Serve pistachio biscotti at room temperature, ideally with a hot beverage. Store leftover biscotti in an airtight container for several days; freeze for longer storage.

27464 60 65 20 25 90 100 Off Cherry Pistachio Off PJ Hamel

Frozen Pistachio Pie

Frozen Pistachio Pie

A chocolate shortbread crust makes for an indulgent change from a classic tart shell. Filled with a creamy pistachio mousse, this dessert is one that we always recommend for a party.

one 9" pie

Crust

Filling

  • 2 large eggs
  • 3 large egg yolks
  • 3/4 cup (85g) confectioners' sugar
  • scant 1/2 cup (156g) pistachio paste
  • 1 1/4 cups (283g) heavy cream

Topping

  • 1/4 cup (32g) chopped shelled salted pistachios
Ice Cream & Sorbet Cream & custard pies
  1. To make the crust: Mix all of the ingredients together until smooth. Press into the bottom of a lightly greased 9" springform pan or 9" pie pan. Prick all over with a fork, then freeze for 30 minutes.

  2. While the crust chills, preheat the oven to 400°F.

  3. Bake the chilled crust for 15 to 18 minutes, until set and no longer wet-looking in the center. You should smell chocolate when it's done. Remove from the oven and let cool completely.

  4. To make the filling: Combine the eggs, egg yolks, and confectioners' sugar in a heatproof bowl.

  5. Place the bowl over simmering water and beat until thickened and the temperature reaches 165°F when measured with a digital thermometer.

  6. Remove from the heat and stir in the pistachio paste until evenly combined.

  7. Place the bowl in a pan of ice water to cool, stirring occasionally.

  8. In a separate bowl, whip the heavy cream to medium peaks, then fold it into the cooled pistachio mixture.

  9. Scoop the filling into the cooled crust and smooth the top.

  10. Freeze for 6 hours before serving.

  11. To serve: Run a thin spatula around the outside edge of the cake to separate it from the side of the springform pan (if using), then release the springform clip. Remove the side of the pan and sprinkle chopped pistachios on top before slicing.

  12. Store covered and frozen for up to 2 weeks.

  • Want to make your own pistachio paste? The following recipe makes 1 generous cup of paste; use what you need in the recipe and refrigerate or freeze the rest.

    1 1/3 cups (160g) shelled roasted pistachios, salted or not
    6 tablespoons (74g) granulated sugar
    4 to 6 tablespoons (57g to 85g) water

    Blanch the nuts in boiling water for 15 to 20 seconds, then drain and rinse with cold water. Rub the nuts between layers of a clean dish towel; the friction will loosen the nuts’ skin, making them easier to peel. Peel the skin from the nuts.

    Pulse the pistachios and sugar in a food processor until no large bits of pistachios are visible (the finer the grind, the smoother the finished paste will be).

    Add 4 tablespoons (57g) water and pulse to combine. Add more water if necessary to make a smooth paste.

    Store paste airtight in the refrigerator.

    Note: Blanching and peeling the nuts results in a bright-green paste that looks great in your baked goods. Skipping this step yields a muddy brown paste that’s not as attractive; that said, feel free to skip those extra steps if the paste’s color won’t bother you.

legacy/Sift Spring 2019 King Arthur Test Kitchen 399 32g 15g 1g 7g 20g 156mg 108mg 2g 99g 10 24g 0 0 30 0 420 0 Off Pistachio Off

St. Pat's Pistachio Cookies

St. Pat's Pistachio Cookies

Green energy, green business practices... everything's going green these days! Luckily, most people don't eat green food, unless it's from the garden. Some festive cut-out cookies may offer a hint of green icing, but these pistachio cookies are green through and through — and ideal for St. Patrick's Day.

about 32 cookies

  • 8 tablespoons (113g) unsalted butter, room temperature
  • 1/2 cup (99g) granulated sugar
  • 1/4 cup (50g) vegetable oil
  • 1/4 cup (57g) water
  • 1 large egg
  • 2 packages (3.4-oz. each) pistachio instant pudding mix, Jell-O brand preferred (See "tips", below.)
  • 1 teaspoon King Arthur Pure Vanilla Extract
  • 1/2 teaspoon table salt
  • 1 teaspoon baking powder
  • 2 cups (240g) King Arthur Unbleached All-Purpose Flour
  • 1/2 to 2/3 cup (71g to 92g) pistachios, chopped
Drop cookies
  1. Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.

  2. Beat the butter, sugar, and vegetable oil in a bowl until combined, then add water and egg, beating until smooth. The mixture will look curdled at first, but will become creamy as you beat.

  3. Add the pudding mix, vanilla, salt, and baking powder, beating until smooth; the mixture will turn a lovely pastel green.

  4. Stir in the flour and nuts.

  5. Drop the dough by the tablespoonful — (a tablespoon cookie scoop works well here) —onto the prepared baking sheets, leaving about 2" between cookies.

  6. Flatten the cookies, if desired, using a fork, the flat bottom of a drinking glass, or the end of the pusher from your food processor. If you don't flatten the cookies, they'll bake up in softly flattened mounds; they're lovely either way.

  7. Bake the cookies for 15 minutes, until they're starting to brown on the bottom. Remove them from the oven, and cool right on the pans.

  8. Store, well -covered, for up to 5 days. Freeze for up to a month.

  • Jell-O gives the best color. Your cookies won't be nearly as green if you use a store brand.
686 PJ Hamel 100 6g 2g 0g 2g 5g 15mg 75mg 0g 1 cookie (24g) 32 11g 15 0 20 0 40 0 Off Pistachio St. Patrick’s Day 3g Off PJ Hamel