Space Needle Apricot And Pistachio Butter Recipes

APRICOT AND PISTACHIO SHORTBREAD COOKIES

Steps:

• Measure your flour into a bowl and whisk to aerate the flour and remove any lumps.
• In a large mixing bowl of the bowl of a stand mixer combine the butter, brown sugar, salt, almond extract and vanilla extract. Mix on low until ingredients are roughly combined then increase mixer speed to medium and beat until mixture is lighter in color and fluffy, about 2 minutes.
• Add the flour all at once and mix on low speed until the flour is well combined and the dough has started to come together about 3 minutes. The cookie dough will have a crumbly texture in the beginning and then it will come together into a smooth dough. Add the chopped pistachios and dried apricots and mix on low speed until well combined, about 30 seconds.
• Turn the cookie dough out onto a lightly floured surface. You can turn it out onto a large piece of parchment paper or Silpat. Use your hands to shape the dough into a large ball and then divide it in half. Each half should weigh about 350 grams. Shape each half into a log about 6 inches long and 2 inches thick. Wrap each log in plastic wrap and refrigerate for at least 2 hours.
• Preheat the oven to 300 degrees F. Line a cookie sheet with parchment paper or Silpat.
• Using a sharp knife to slice the ends of the cookie logs to even out the ends. Slice each log into 1/4-inch rounds and place each slice on a cookie sheet about 1-inch apart. These cookies don't spread much. Bake for 22-25 minutes. Remove the cookies and allow to cool.
• Store the cookies in an airtight container.

APRICOT-PISTACHIO BISCOTTI

Steps:

• Preheat oven to 350 degrees. In the bowl of a stand mixer on low speed, using paddle attachment, combine flour, sugar, baking powder, and salt. Add butter and beat on medium until coarse crumbs form. With mixer on low, add eggs, one at a time, beating after each addition; mix in apricots, pistachios, and fennel seeds. Continue to mix until dough forms a ball, about 1 minute.
• On a parchment-lined baking sheet, shape dough into two 2-by-12-inch logs. Bake until dry and set, about 25 minutes. Let cool completely on sheet on a wire rack. Transfer to a cutting board. With a serrated knife, cut logs on the diagonal into 1/4-inch slices. Bake on parchment-lined sheets until golden, 15 to 20 minutes, rotating sheets halfway through. Let cool completely on sheets on racks. (Store in airtight containers, up to 1 week.)

APRICOT-PISTACHIO TRIANGLES

Steps:

• Once the flour is incorporated according to dough recipe, beat in dried apricots and pistachios. Divide dough into 2 pieces. Shape each into a 10-inch-long triangular log. Wrap in parchment. Refrigerate until very firm, about 2 hours.
• Slice dough crosswise slightly thicker than 1/8 inch. Reshape if needed. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.

APRICOT PISTACHIO TART

Steps:

• Process 1 cup nuts and the granulated sugar in a food processor to combine. Add butter; process until a paste forms. Add egg, vanilla, and salt; process to combine. Set aside.
• On a lightly floured surface, press edges of both pastry sheets together to form one large sheet. Roll out to a 9-by-17-inch rectangle; transfer to a baking sheet. Spread reserved pistachio mixture over dough, leaving a 3/4-inch border.
• Position rectangle so that a short end is nearest you. Arrange apricots on top in 4 vertical rows, alternating direction in which apricots face from row to row. Fold in edges of dough; use your index finger to make a scalloped border. Refrigerate until cold, about 30 minutes.
• Preheat oven to 400 degrees. Whisk together yolk and cream; brush egg wash over edges of tart shell. Chop remaining tablespoon nuts; sprinkle nuts and turbinado sugar over apricots. Bake, rotating sheet halfway through, until crust is deep golden brown and fruit is juicy, about 35 minutes. Let cool on a wire rack.
• Meanwhile, heat jam with 1 1/2 tablespoons water in a small saucepan over low heat, stirring, until thinned, about 2 minutes. Pass through a fine sieve into a small bowl. Brush glaze over fruit.

PISTACHIO BUTTER

Steps:

• Place all ingredients in food processor.
• Blend, periodically scraping down the sides of the bowl, for 10-20 minutes until a creamy, smooth nut butter forms.