ORANGE-PISTACHIO DIVINITY
Old-fashioned divinity candy is even yummier with a hint of refreshing orange zest and bits of crunchy pistachios. Store-bought versions just can't compare! -Lorri Reinhardt, Big Bend, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4 dozen (1-1/3 pounds).
Number Of Ingredients 7
Steps:
- Place egg whites in bowl of a stand mixer; let stand at room temperature 30 minutes. Meanwhile, line two 15x10x1-in. pans with waxed paper., In a large heavy saucepan, combine sugar, corn syrup and water; cook and stir until sugar is dissolved and mixture comes to a boil. Cook, without stirring, over medium heat until a thermometer reads 252° (hard-ball stage). Just before that temperature is reached, beat egg whites on medium speed until stiff peaks form., With mixer continuing to run on high speed, slowly add hot sugar mixture in a thin stream over egg whites, beating constantly and scraping sides of bowl occasionally. Add orange zest and vanilla. Beat until candy holds its shape and begins to lose its gloss, 5-6 minutes. (Do not overbeat, or candy will stiffen and crumble.) Immediately fold in pistachios., Quickly drop mixture by tablespoonfuls onto prepared pans. Let stand at room temperature until dry to the touch. Store between layers of waxed paper in an airtight container at room temperature.
Nutrition Facts : Calories 68 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 13mg sodium, Carbohydrate 15g carbohydrate (15g sugars, Fiber 0 fiber), Protein 1g protein.
ORANGE PISTACHIO COOKIES
I had never tried pistachios until I visited a friend who served me these cookies. I was in love! I made the recipe my own, and now my family can't get enough of them. -Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 4-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, orange zest and vanilla. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture., Divide dough in half. Roughly shape each portion into a 7-in. roll along the long end of a 14x8-in. sheet of waxed paper. Tightly roll waxed paper over dough, using the waxed paper to mold the dough into a smooth roll. Place waxed paper-covered roll in an airtight container; freeze 30 minutes or until firm, or refrigerate overnight. , Preheat oven to 350°. Sprinkle pistachios on a rimmed baking sheet. Unwrap and roll each roll of dough in pistachios. Cut dough crosswise into 1/4-in. slices. Place 1/2 in. apart on parchment-lined baking sheets. Bake 6-8 minutes or until bottoms are light brown. Cool slightly on pan. Remove from pans to wire racks to cool completely., In a small bowl, combine confectioners' sugar, orange juice and butter until smooth. Spread over cookies. If desired, sprinkle with additional pistachios. Let stand until set.
Nutrition Facts : Calories 83 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 27mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
PISTACHIO ORANGE SHORTBREAD
The "short" in shortbread refers to the texture of the pastry-crumbly, crisp and buttery. But shortbread is also easy, the perfect cookie to make when you're short on time. The dough comes together in minutes, pats out into one sheet, and is baked, no scooping or portioning to worry about. Just speedy cookies for anyone with a short attention span. (I can't stop.) If you only have a 9 1/2-inch tart pan, feel free to use it; the shortbread will be slightly thicker and will need to bake a few extra minutes.
Provided by Samantha Seneviratne
Categories dessert
Time 2h20m
Yield 12 to 16 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Butter an 11-inch fluted tart pan with a removable bottom. In a large bowl, with an electric mixer on medium, beat the butter and sugar until combined and fluffy, about 2 minutes. Add the egg yolks and orange zest and beat until combined. Beat in the flour, salt and baking powder. Add the pistachios and beat just until evenly distributed.
- Tip the dough into the prepared pan and press it into an even layer. Freeze until firm, about 15 minutes.
- Sprinkle the top of the dough with sanding sugar and bake on a rimmed baking sheet until the shortbread is golden brown and set, 20 to 25 minutes. Transfer the baking sheet holding the tart pan to a rack to cool for a few minutes. While the dough is still warm, remove the pan edges and cut the cookie into wedges. Let cool completely.
- Carefully separate the wedges and set them on a work surface. Drizzle with melted chocolate. Let stand at room temperature until the chocolate has set, about 1 hour.
PISTACHIO-ORANGE CHOCOLATE COINS
This recipe is sponsored by Kohl's®. We love using a combination of crunchy chopped pistachios and candied orange peels as a topping for these chocolate coins, but you can customize the easy treats with any toppings you like. Just about any dried fruit, nuts or even holiday sprinkles will do the trick!
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield about 40 pistachio-orange chocolate coins
Number Of Ingredients 5
Steps:
- Line a baking sheet with parchment paper and oil the paper. Combine the chocolate chips and shortening in a small microwave-safe bowl. Microwave in 30-second intervals, stirring, until smooth and melted.
- Spoon the chocolate into 1 1/2-inch circles on the prepared pan. Let cool slightly. Top with the pistachios and candied orange peel. Refrigerate until firm.
PISTACHIO & ORANGE MADELEINES
These beautiful shell-shaped light sponge cakes are ideal with a cup of tea, or serve with creamy desserts
Provided by Mary Cadogan
Categories Afternoon tea, Treat
Time 35m
Yield Makes about 16
Number Of Ingredients 8
Steps:
- Heat oven to 190C/170C fan/gas 5. Liberally grease 16 madeleine moulds (or you could use tartlet tins), then sift over a light dusting of flour.
- Tip the pistachios into a mini chopper or food processor and grind until fairly fine but with a bit of texture. Chop the orange peel finely (not necessary if you are using ready-cut).
- Mix the flour, pistachios, orange peel and sugar in a large bowl. Put the melted butter, egg yolk and orange blossom water in a separate bowl and mix together with a fork.
- Whisk the 2 egg whites in a clean bowl until they form soft peaks. Fold the butter mixture into the dry ingredients, then fold in the egg whites using the whisk blades.
- Carefully spoon the mixture into the prepared moulds and bake for 12-15 mins until golden and firm to the touch. Cool for a few mins in the tin, then turn out onto a wire rack and leave to cool completely. Dust with icing sugar to serve. Best eaten on the day.
Nutrition Facts : Calories 116 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
PISTACHIO ORANGE DROPS
Yield 72 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. In a large bowl, beat butter, sugar, and orange peel with electric mixer until fluffy. Stir in flour until well blended. Reserve 3 tablespoons pistachio nuts. Stir remainder into dough. Shape rounded teaspoonfuls into 1-inch balls. Arrange 1 1/2 inches apart on cookie sheets. Bake 8-10 minutes until lightly browned. Remove to rack to cool. Melt chocolate and shortening in a small heavy saucepan over low heat; stir until smooth. Dip tops of cookies into chocolate mixture. Place cookies on rack; sprinkle with reserved nuts. Let stand until chocolate is set. Store in a cool place.
Nutrition Facts : Nutritional Facts Serves
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