Type what you have

Ingredients

• ✓ pistachio
• ✓ pistachio
• all-purpose flour
• baking soda
• salt
• butter
• brown sugar
• white sugar
• egg
• vanilla extract
• dark chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper or silicone baking mats (such as Silpat®).
2. 2 Place 1/4 cup crushed pistachios in a food processor and process to a powder.
3. 3 Transfer pistachio powder to a bowl and stir in flour, baking soda, and salt.
4. 4 Combine butter and both sugars in a large bowl; beat with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Gradually stir in flour mixture until just combined. Fold in remaining 1 cup crushed pistachios and dark chocolate chips.
5. 5 Drop tablespoonfuls of dough 3/4 inch apart onto the prepared baking sheets.
6. 6 Bake in the preheated oven until edges begin to crisp, 10 to 12 minutes. Cool on the baking sheet for 2 to 3 minutes before removing to a wire rack to cool completely, 8 to 10 minutes more.

By Vincent Warnock

Ingredients

• ✓ pistachio
• butter
• white sugar
• almond extract
• all-purpose flour
• salt
• egg
• water
• caramel baking chip

Instructions

1. 1 Place the pistachios in the bowl of a food processor and grind until finely ground, stopping before it turns into butter. Set aside.
2. 2 Combine butter and sugar in a bowl and beat with an electric mixer until creamy. Add almond extract and mix in well. Add 3 tablespoons ground pistachios, flour, and salt; mix until the dough comes together.
3. 3 Place dough on a piece of plastic wrap that has been sprinkled with flour. Wrap up and place in the refrigerator for 1 hour.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
5. 5 Combine egg and water in a bowl and beat with a fork. Place remaining ground pistachios in a separate bowl. Shape the dough into 12 equal balls. Roll in the beaten egg and then in the ground pistachios. Set balls 2 inches apart onto the prepared baking sheet.
6. 6 Make an indentation in the middle of each ball with your thumb or the handle of a wooden spoon. Place 5 to 6 baking chips in each indentation.
7. 7 Bake in the preheated oven until lightly browned, about 20 minutes. Allow the cookies to cool on the baking sheet before removing.

By Kim's Cooking Now

Ingredients

• ✓ pistachio
• butter
• brown sugar
• pear
• sour cream
• nut

Instructions

1. 1 Adjust the oven rack to the center position and heat the oven to 400 degrees F (200 degrees C). Place butter in a baking pan large enough to hold pears in a single layer; set in the heating oven until it melts.
2. 2 Sprinkle sugar over melted butter, then place pears, cut-side down, on top. Bake until tender, about 30 minutes.
3. 3 Remove pan from oven, turn pears over and baste with pan sauce. Return to oven; bake until golden and glossy, about 10 minutes longer.
4. 4 Let cool briefly. Transfer pears to dessert plates or bowls. Top each with a dollop of sour cream, drizzle with caramel pan sauce, sprinkle with nuts, and serve.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ pistachio
• almond
• confectioners' sugar
• orange blossom water
• water

Instructions

1. 1 Combine almonds and pistachios in a food processor; pulse until finely ground. Add confectioners' sugar and orange blossom water and just enough water to form a smooth paste. Wrap marzipan in aluminum foil and refrigerate until chilled before using.

By Nadia

Ingredients

• ✓ pistachio
• green apple
• water
• white sugar
• lemon juice
• green apple
• confectioners' sugar

Instructions

1. 1 Combine 2 chopped apples, water, white sugar, and lemon juice in a food processor; blend until smooth.
2. 2 Pour blended apple mixture into an ice cream maker and freeze according to manufacturer's instructions for sorbet, 10 to 15 minutes.
3. 3 Top with sliced green apple, pistachios, and confectioners' sugar before serving.

By ilikeit

Ingredients

• ✓ pistachio
• milk
• egg
• white sugar
• orange blossom water
• heavy cream

Instructions

1. 1 Bring a large pot of water to a boil and boil pistachios for 2 to 3 minutes. Drain and remove the skin from the pistachios by rubbing them inside a clean and dry cloth. Spread out on another clean cloth and let them dry completely, about 1 hour. Grind pistachios in a blender or using a mortar and pestle until they form a paste. Set aside.
2. 2 Pour milk into a saucepan over medium heat and bring to a simmer. Remove from heat and set aside to cool slightly.
3. 3 Combine eggs and sugar in a bowl and beat using an electric mixer until pale and fluffy, about 5 minutes. Pour into the saucepan with the milk and stir well. Return the pan to low heat and cook until just simmering. Remove from heat and transfer to a bowl to stop the cooking process. Stir in orange blossom water.
4. 4 Transfer ground pistachios to a bowl, add egg-milk mixture, and stir well to combine. Set aside.
5. 5 Beat cream in a chilled glass or metal bowl using an electric mixer until soft peaks form. Gently fold pistachio mixture into the bowl with the cream.
6. 6 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

By Squisitosofia

Ingredients

• ✓ pistachio
• water
• rice flour
• white sugar
• milk
• rose water
• saffron
• cardamom

Instructions

1. 1 Combine water, rice flour, and sugar in a saucepan over medium heat. Cook, stirring constantly, until the mixture thickens, about 5 minutes.
2. 2 Mix milk, rose water. saffron, and cardamom together in a bowl; add to rice mixture. Bring to a boil and stir until there are no clumps, about 5 minutes.
3. 3 Carefully ladle hot mixture into 6 cups; garnish each with 3 pistachios. Refrigerate for at least 1 hour.

By moza

Ingredients

• ✓ pistachio
• vegetable oil
• vegetable oil
• all-purpose flour
• water
• sugar
• rose water
• saffron
• almond

Instructions

1. 1 Heat 3/4 cup plus 2 tablespoons oil in a saucepan over medium heat. Add flour; reduce heat to medium-low. Cook, stirring frequently, until golden and thickened, 10 to 15 minutes. Let cool briefly.
2. 2 Combine water and sugar in a separate saucepan over medium-high heat. Bring to a boil. Stir in rose water and saffron. Add the flour mixture. Cook and stir until thickened, 1 to 2 minutes at most. Serve halva with crushed pistachios and almonds sprinkled on top.

By Noahsmommy

Ingredients

• ✓ pistachio
• almond flour
• powdered sugar
• cardamom
• rose water
• white sugar

Instructions

1. 1 Combine almond flour, powdered sugar, and cardamom in a medium bowl. Drizzle in rose water, 1 tablespoon at a time, and gently knead until a soft dough forms that doesn't stick to your hands. Taste and add more powdered sugar to reach desired sweetness. Adjust rose water if needed.
2. 2 Pinch off about 1/2 teaspoon of dough. Form into a ball and shape like a cone, to resemble a mulberry, or any shape that you like. Roll in white sugar. Repeat with remaining dough.
3. 3 Chop pistachios into slivers, resembling stems. Place a pistachio sliver over each piece of "tut."

By Naz Deravian

Ingredients

• ✓ pistachio
• ✓ pistachio
• water
• agar-agar
• vegan butter
• coconut oil
• powdered sugar
• brown rice flour
• vanilla extract
• salt
• aquafaba
• powdered sugar
• rose water

Instructions

1. 1 Bring water and agar-agar powder to a boil over medium heat. Reduce heat and simmer until thickened, about 5 minutes. Remove from the heat and refrigerate until set, 20 to 30 minutes.
2. 2 Cream vegan butter and coconut oil with an electric mixer on medium speed for about 2 minutes. Sift in powdered sugar, 1 tablespoon at a time, mixing after each addition to combine. Sift in flour and ground pistachios; stir to combine. Stir in vanilla and salt until incorporated, scraping the bowl as necessary. Stir in the prepared agar-agar; your dough will become wet but don't worry, it will harden in the refrigerator. Cover the bowl with plastic wrap and refrigerate, 8 hours to overnight.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line a work surface with parchment paper. Line a baking sheet with parchment paper.
4. 4 Remove dough from the refrigerator and divide in half. Cover one half with plastic wrap and return to the refrigerator. Cover the remaining half with plastic wrap and roll on the prepared surface until it's 1/4-inch thick, working it into your hands to warm it up if it's too thick.
5. 5 Cut out cookies with cookie cutter shape of choice. Rinsing off the cookie cutters with hot water between cuts will help remove any stuck-on cookie dough. Place cookies on the prepared baking sheet.
6. 6 Bake in the preheated oven until the edges turn golden brown, 10 to 20 minutes, depending on the size. Cool on the baking sheet briefly before removing to a wire rack to cool, about 10 minutes.
7. 7 Whisk aquafaba with an electric mixer until foamy. Whisk in powdered sugar, 1 tablespoon at a time, until fully incorporated and thick. Stir in rose water.
8. 8 Dip cooled cookies into the icing and place back on the baking sheet. Sprinkle with chopped pistachios.

By Happy as a Yam

Ingredients

• ✓ pistachio
• all-purpose flour
• white sugar
• cornstarch
• baking powder
• salt
• coconut oil
• milk
• sour cream
• vanilla extract
• coconut
• sugar
• cinnamon

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
2. 2 Mix flour, 1/4 cup sugar, cornstarch, baking powder, and salt together in a bowl. Rub coconut oil into flour mixture using your hands until mixture is crumbly. Add milk, sour cream, and vanilla extract and mix just until dough is combined; fold in pistachios and coconut.
3. 3 Scoop dough, about 1 teaspoon per cookie, and form into balls; arrange on the prepared baking sheet about 1-inch apart. Mix 1 teaspoon sugar and cinnamon together in a bowl; sprinkle over dough.
4. 4 Bake in the preheated oven until edges turn light brown, 10 to 12 minutes. Cool cookies on a wire rack.

By Kristina S

Ingredients

• ✓ pistachio
• milk
• cornstarch
• white sugar
• cardamom extract
• water
• sugar
• vanilla bean
• rose petal

Instructions

1. 1 Combine 3/4 cup of the milk and cornstarch in a bowl and stir until smooth.
2. 2 Pour remaining milk into a pot and stir in sugar and cardamom extract. Heat over low heat, stirring until sugar is fully dissolved. Whisk in cornstarch mixture and simmer until thickened, 5 to 10 minutes.
3. 3 Pour milk mixture into 5 ramekins, cover, and cool to room temperature. Chill in the refrigerator for at least 3 hours.
4. 4 Combine water, sugar, and vanilla seeds in a pot and bring to a boil over low heat. Stir until sugar is dissolved. Allow syrup to cool. Sprinkle each serving with pistachios and rose petals. Drizzle with 1 tablespoon syrup.

By DeuxDilettantes

Ingredients

• ✓ pistachio
• white sugar
• all-purpose flour
• ginger
• kosher salt
• butter
• ricotta cheese
• cream cheese
• meyer lemon zest
• lemon juice
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch loose-bottom cake pan or springform pan with a round of parchment paper and grease.
2. 2 Add pistachios, 1/4 cup sugar, flour, ginger, and 1/4 teaspoon salt to the bowl of a 14-cup food processor and pulse until finely ground. Add butter and pulse until mixture resembles moist sand. Press firmly into the bottom of the prepared pan.
3. 3 Bake in the preheated oven until crust is golden brown and firm, about 12 minutes. Remove from the oven and let cool while you prepare the filling. Reduce oven temperature to 300 degrees F (150 degrees C).
4. 4 Wipe out food processor. Add ricotta, cream cheese, lemon zest and juice, remaining 1 cup sugar, and remaining 1/2 teaspoon salt to food processor and process until smooth, 30 seconds to 1 minute. Add the eggs, one at a time, and pulse until just combined; do not overmix. Pour mixture over crust in prepared pan and smooth top with spatula. Wrap bottom and sides of pan with aluminum foil to insulate.
5. 5 Bake in the preheated oven until cheesecake is golden and set but the center is still jiggly, about 1 hour and 45 minutes. Allow to cool for 1 hour inside the oven with the heat turned off and the oven door cracked open. Remove from oven and let cool on a wire rack at room temperature, about 1 hour. Cover with plastic wrap and chill at least 12 hours and up to 48 hours.
6. 6 Run a knife around the perimeter of the cheesecake to loosen from pan. If using a loose-bottom pan, place the pan on a large can or cup and pull downward to drop the pan away from the cheesecake. If using a springform pan, remove the rim by pulling the latch.
7. 7 Slice the cheesecake using a sharp knife. Wipe the knife clean and dip in warm water between slices for clean edges when cutting. Recipe developed by Liv Dansky

By Diana Moutsopoulos

Ingredients

• ✓ pistachio
• wafer paper
• almond
• honey
• sugar
• sugar
• egg white
• salt
• lemon zest
• vanilla extract

Instructions

1. 1 Line an 8x11-inch baking dish with plastic wrap, allowing ends to hang over the sides. Place 1 sheet wafer paper in the bottom of the lined dish. Place almonds and pistachios in a warm place to make them easier to mix in at the end.
2. 2 Pour honey into a heavy-bottomed pot. Add 1 cup plus 3 tablespoons sugar; cook over low heat with a spatula, stirring constantly, until mixture turns from grainy to silky and smooth, about 30 minutes. Remove the pot from heat.
3. 3 Place egg whites and salt in a mixing bowl. Whisk until whites form soft peaks, 3 to 4 minutes. Place the pot with honey mixture back on low heat. Gradually whisk 1/4 of the whipped egg whites into honey mixture; whisk in remaining egg whites in 3 more batches.
4. 4 Continue cooking over low heat, stirring constantly with a spatula, until mixture turns a brighter white and a ribbon of mixture sits on the surface for 4 or 5 seconds before it disappears, about 40 minutes. You can add a few drops of mixture to a small bowl of ice cold water to test the consistency; ideally it should feel like firm clay.
5. 5 Whisk in lemon zest and vanilla. Add warm almonds and pistachios; stir to incorporate evenly. Transfer nougat mixture to the prepared baking dish; smooth the top with a clean, oiled spatula. Top nougat with remaining sheet wafer paper, shiny-side up. Lay plastic wrap over the top and press down evenly, tamping mixture down gently but firmly. Remove top plastic wrap.
6. 6 Allow nougat to sit at room temperature until cool, firm, and ready to cut, 1 or 2 hours.
7. 7 Lift the edges of overhanging plastic wrap to release nougat from the baking dish. Invert and remove plastic wrap from the bottom. Trim off the edges if plastic wrap is hard to remove. Cut torrone into 1-inch squares using a sharp serrated knife.

By John Mitzewich

Ingredients

• ✓ pistachio
• walnut
• cinnamon
• butter
• phyllo dough
• sugar
• water
• honey
• clove
• vanilla extract
• orange flower water

Instructions

1. 1 Place walnuts, pistachios, and cinnamon in bowl of a food processor. Pulse on and off until mixture is chopped but not too fine.
2. 2 Brush bottom of 9-inch round baking pan with melted butter. Place one round of phyllo dough in the pan; add a second round of dough. Drip about 1 tablespoon of melted butter over the top. Add 2 more sheets and drizzle with butter. Add 2 more sheets and drip with butter creating 6 layers for the bottom. (While you work keep the phyllo sheets covered with a damp, nearly dry, cotton towel to keep dough from drying out.)
3. 3 Sprinkle with 1/3 of the nut mixture. Top with a sheet of phyllo and drip with melted butter; repeat with 1 more sheet of filo. Add another 1/3 of the nut mixture.
4. 4 Place another sheet of phyllo on the nuts; drip with butter. Top with another sheet and drip with butter. Add the remaining nut mixture.
5. 5 Top with 2 sheets of phyllo; drip with butter. Add 2 more sheets; drip with butter. Top with the last 2 sheets and drizzle generously with the remaining butter. Cover pan with plastic and refrigerate until completely chilled, about 1 hour.
6. 6 Preheat oven to 350 degrees F (175 degrees C).
7. 7 Cut baklava into about 12 diamond-shaped pieces approximately the same size.
8. 8 Bake in preheated oven until browned and crisp, about an hour.
9. 9 Place sugar, honey, and cloves in a saucepan. Pour in water. Place pan over medium-high heat and whisk to combine. Bring to a boil; remove from heat. Whisk in vanilla and orange blossom water.
10. 10 After baklava has rested 5 minutes, ladle syrup over the top. Cool down to room temperature before serving.

By John Mitzewich

Ingredients

• ✓ pistachio
• cooking spray
• sugar
• sugar
• butter
• water
• salt
• golden syrup
• baking soda
• cayenne pepper

Instructions

1. 1 Line a rimmed baking sheet with parchment paper and lightly coat with cooking spray.
2. 2 Combine 3/4 cup plus 2 tablespoons sugar, butter, water, and salt in a saucepan over medium heat. Cook and stir until butter has melted, 3 to 5 minutes. Add syrup and stir until the sugar is completely dissolved and melted, about 5 minutes.
3. 3 Allow mixture to come to a boil, stirring constantly. Once mixture reaches 310 degrees F (155 degrees C), remove saucepan from heat. Stir in pistachios, baking soda, and cayenne (mixture will foam).
4. 4 Stir until mixture is no longer bubbling and caramel is smooth, about 1 minute. Transfer to the prepared baking sheet and spread out with a lightly greased spatula. Let cool until firm, about 15 minutes. Break into pieces.

By thedailygourmet

Ingredients

• ✓ pistachio
• butter
• almond flour
• almond flour
• all-purpose flour
• confectioners' sugar
• confectioners' sugar
• demerara sugar
• cocoa powder
• baking powder
• egg white

Instructions

1. 1 Preheat the oven to 320 degrees F (160 degrees C). Grease 12 small cake moulds well with butter.
2. 2 Melt 10 tablespoons butter in a saucepan until it becomes golden over medium-low heat. Remove from heat and let cool.
3. 3 Combine almond flour, all-purpose flour, confectioners' sugar, demerara sugar, cocoa powder, and baking powder in a bowl; stir together until well combined. Add unwhipped egg whites and mix until well combined. Add melted butter and pistachios. Pour batter into the prepared moulds.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of the friands comes out clean, 30 to 35 minutes. Bon appetit!

By kitchenmemories

Ingredients

• ✓ pistachio
• all-purpose flour
• baking soda
• butter
• brown sugar
• white sugar
• pistachio pudding mix
• egg
• vanilla extract
• semi-sweet chocolate chip
• maraschino cherry

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Sift flour and baking soda together; set aside.
3. 3 Beat butter, brown sugar, and white sugar together in a large bowl until smooth.
4. 4 Stir in pudding mix until well combined. Beat in eggs, one at a time, then stir in vanilla.
5. 5 Stir in flour mixture, then fold in chocolate chips, cherries, and pistachios.
6. 6 Drop large spoonfuls of dough onto ungreased baking sheets.
7. 7 Bake in the preheated oven until light brown, about 10 minutes.

By Serafina

Ingredients

• ✓ pistachio
• cooking spray
• flour
• white cake mix
• water
• vegetable oil
• egg
• green gel food coloring
• milk
• pistachio pudding mix
• whipped topping

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch glass baking dish with floured cooking spray.
2. 2 Place cake mix in a large mixing bowl. Add water, vegetable oil, eggs, and food coloring; whisk until smooth. Pour batter into the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 23 to 28 minutes. Remove from the oven and let cool, about 30 minutes.
4. 4 When the cake is almost finished cooling, whisk together cold milk and pudding mix in a bowl for 2 minutes. Let sit until soft and thickened, about 5 minutes.
5. 5 Poke holes all over the top of the cooled cake using the handle of a clean wooden spoon. Pour pudding over the cake, spreading evenly to the edges. Spread whipped topping over the pudding layer. Sprinkle pistachios over top.

By ChristyCakes

Ingredients

• ✓ pistachio
• butter
• brown sugar
• white sugar
• egg
• vanilla extract
• all-purpose flour
• baking soda
• salt
• white chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
2. 2 Beat butter, brown sugar, and white sugar together in a large bowl using an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition; stir in vanilla extract.
3. 3 Mix flour, baking soda, and salt together in a separate bowl; gradually stir into the creamed butter mixture until dough is just mixed. Fold pistachios and white chocolate chips into the dough.
4. 4 Drop spoonfuls of dough onto the prepared baking sheet.
5. 5 Bake in the preheated oven until edges begin to crisp, 10 to 12 minutes. Cool cookies on the baking sheet for 2 to 3 minutes; transfer to a wire rack to cool completely.

By Debbie S

Ingredients

• ✓ pistachio
• butter
• white sugar
• egg yolk
• vanilla extract
• all-purpose flour
• salt
• pistachio pudding mix
• white chocolate chip
• milk
• orange zest

Instructions

1. 1 Gather all ingredients.
2. 2 Combine butter, sugar, egg yolks, and vanilla extract in large bowl. Beat using an electric mixer until well mixed.
3. 3 Add flour, salt, and pudding mix; beat well. Chill dough in the refrigerator for 30 minutes.
4. 4 Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper. Shape dough into 1-inch balls and place on the prepared baking sheets. Make an indentation in the center of each cookie with your thumb.
5. 5 Bake in the preheated oven until lightly golden around the edges, 10 to 12 minutes. Remove from baking sheet and allow to cool on a wire rack, about 30 minutes.
6. 6 Combine white chocolate chips, milk, and orange zest in a microwave-safe bowl. Heat in the microwave for 1 1/2 minutes, stirring every 30 seconds, until chocolate is melted and smooth.
7. 7 Pour white chocolate mixture into a piping bag and pipe into the thumbprint of the cooled cookies. Sprinkle with chopped pistachios.

By SunnyDaysNora

Ingredients

• ✓ pistachio
• ✓ pistachio
• cooking spray
• all-purpose flour
• yellow cake mix
• pistachio pudding mix
• water
• egg
• vegetable oil
• green food coloring
• pistachio extract
• confectioners' sugar
• heavy cream
• vanilla extract

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt or tube pan.
2. 2 Process pistachios in a food processor until nuts become smooth and creamy, 7 to 10 minutes, stopping to scrape down sides of bowl as needed. Set aside.
3. 3 Whisk cake mix and pudding mix together in a large bowl, create a well in the center.
4. 4 Add water, eggs, oil, processed pistachios, green food coloring, and pistachio extract into center of well. Whisk together until fully combined.
5. 5 Pour batter into prepared pan.
6. 6 Bake in the preheated oven until cake springs back when lightly pressed, or a toothpick inserted in the center comes out clean, 50 to 55 minutes.
7. 7 Cool in the pan for 15 minutes. Turn out onto a wire rack and cool completely.
8. 8 To make the glaze: Whisk together powdered sugar, heavy cream, and vanilla extract in a small bowl until fully combined.
9. 9 Spoon glaze evenly over cooled cake, garnish with chopped pistachios, slice and serve.

By Marcia

Ingredients

• ✓ pistachio
• white sugar
• brown sugar
• shortening
• butter
• egg
• vanilla extract
• almond extract
• all-purpose flour
• baking soda
• salt
• coconut flake

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Beat white sugar, brown sugar, shortening, butter, egg, vanilla extract, and almond extract in a large bowl with an electric mixer until smooth.
3. 3 Sift flour, baking soda, and salt together in a separate large bowl; slowly beat into shortening mixture until thoroughly combined. Stir in pistachios and coconut flakes using a large spoon or your hands until evenly distributed.
4. 4 Drop heaping spoonfuls of dough 2 inches apart onto 2 baking sheets.
5. 5 Bake in the preheated oven until bottoms are light golden brown, 8 to 10 minutes.

By Ashley Bohacz

Ingredients

• ✓ pistachio
• chocolate wafer cookie
• granulated sugar
• butter
• cream cheese
• avocado
• plain greek-style yogurt
• cornstarch
• granulated sugar
• egg white
• almond extract
• salt
• whipping cream
• powdered sugar
• vanilla extract
• nondairy whipped topping

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Coat a 9-inch springform pan with cooking spray.
2. 2 In a food processor, pulse cookies, 1/4 cup pistachios, and 2 tablespoons sugar until mostly finely ground. (It's OK to leave some texture.) Add melted butter; pulse to combine. Spread mixture evenly in the prepared pan and press firmly into bottom of pan.
3. 3 For pistachio butter, blend remaining 1/2 cup pistachios in a small food processor until very smooth and slightly loose consistency, about 5 minutes. Transfer pistachio butter to a large bowl; add cream cheese, avocado, 1 cup yogurt, cornstarch, and 3/4 cup white sugar. Beat with an electric mixer at medium speed just until mixture is nearly smooth. Add egg whites, almond extract, and a pinch of salt; beat until just combined. Spread over prepared crust.
4. 4 Bake until surface near edges appears set when gently wiggled, about 40 minutes. Turn off oven. Let cheesecake stand in oven 30 minutes. Cool in pan on wire rack 15 minutes. Using a thin metal spatula, loosen cheesecake from sides of pan. Cool completely.
5. 5 For mousse, beat whipping cream, powdered sugar, vanilla, remaining 1 cup yogurt and a pinch salt in a bowl with an electric mixer at medium-low speed until fluffy, about 4 minutes. Spread over cheesecake.
6. 6 Spread whipped topping over mousse. Chill, covered, at least 4 hours or up to 5 days. To serve, remove from pan, slice, and garnish with additional whipped topping and pistachios.

By lkb

Ingredients

• ✓ pistachio
• almond
• white sugar
• sugar
• cinnamon
• egg
• orange blossom water
• all-purpose flour
• butter
• butter
• salt
• egg
• vegetable oil
• orange blossom water
• honey
• orange blossom water

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Spread almonds over the baking sheet.
2. 2 Bake in the preheated oven until almonds are fragrant and roasted, 20 to 25 minutes.
3. 3 Prepare pastry dough while almonds are roasting. Combine flour, 1/2 cup plus 1 tablespoon butter, and salt in a bowl and rub together until the mixture resembles breadcrumbs. Add egg, oil, and 1 1/2 tablespoons orange blossom water; knead everything into a smooth pastry dough. Add a little water, 1 teaspoon at a time, if dough is too dry. Shape pastry dough into a ball, wrap in plastic wrap, and set aside for 30 minutes.
4. 4 Remove almonds from oven and cool slightly, about 5 minutes. Place almonds in the bowl of a food processor; process until finely and evenly ground. Add 3/4 cup plus 1 tablespoon sugar, cinnamon, egg, and 1 tablespoon orange blossom water in that order to the food processor, pulsing after each addition until mixture is evenly combined and resembles a paste.
5. 5 Remove small walnut-sized portions of filling with greased hands. Roll them into small logs with thin ends. Set aside.
6. 6 Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
7. 7 Roll out half of the pastry dough on a lightly floured surface until very thin. Place one of the almond paste logs on the edge of the pastry, fold pastry over the filling, covering it completely, and seal the edges. Mold with your fingers into a crescent shape. Using a pastry cutter, cut around the crescent, and transfer to the prepared baking sheet. Repeat with remaining dough and filling.
8. 8 Bake in the preheated oven until gazelle horns are lightly golden and baked through, about 20 minutes. They should not get too dark. Let cool slightly, about 3 minutes.
9. 9 Heat honey in a small saucepan over low-medium heat. Remove from heat and stir in 1 tablespoon orange blossom water. Dip gazelle horns into the honey and place on a serving plate. Sprinkle with crushed pistachios.

By babou72

Ingredients

• ✓ pistachio
• green food coloring
• vanilla extract
• powdered sugar
• butter
• cream cheese
• green gel food coloring
• milk
• almond extract
• vanilla extract
• sour cream
• egg white
• white sugar
• butter
• baking soda
• salt
• baking powder
• all-purpose flour
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray three 8-inch round cake pans with cooking spray. Line each pan with a round piece of parchment paper, and spray with cooking spray.
2. 2 Prepare the cake: pulse pistachios in a food processor until finely ground, 10 to 15 pulses. Transfer 1 1/2 cups ground pistachios to a bowl with flour, baking powder, salt, and baking soda; whisk until well combined and set aside. Place remaining ground pistachios, about 1 1/3 cups, in a bowl and reserve for finishing the cake.
3. 3 Beat butter and white sugar for cake in a stand mixer fitted with a paddle attachment on medium-high speed, scraping down the sides as needed, until light and fluffy, about 3 minutes. Add egg whites and beat on high speed until combined, about 2 minutes.
4. 4 Mix in sour cream, vanilla extract, and almond extract until combined, about 1 minute. Add flour mixture in batches on low speed until completely incorporated, about 2 minutes. Mix in milk and food coloring until just combined, about 1 minute.
5. 5 Divide batter evenly among the prepared cake pans. Gently tap each pan on the countertop to spread and flatten batter.
6. 6 Bake in the preheated oven until a toothpick inserted into the center of each pan removes cleanly, 22 to 24 minutes. Cool cakes in the pans for about 10 minutes. Run a table knife around the edges to loosen cakes, then invert carefully onto a serving plate or cooling rack. Let cool completely, about 30 minutes.
7. 7 While the cakes are cooling, prepare buttercream: beat cream cheese and butter in a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 3 minutes. Mix in powdered sugar in 1/2-cup increments on medium-low speed, allowing sugar to be completely incorporated before adding more, until combined, about 4 minutes. Mix in vanilla and food coloring on medium-high speed until light and fluffy, about 2 minutes.
8. 8 Place one cake layer on a serving plate or cake stand. Top with 1 cup buttercream and 1 tablespoon ground pistachios, and spread evenly over the surface using a spatula. Place second cake layer on top; top with 1 cup buttercream and 1 tablespoon ground pistachios, and spread evenly over the surface. Place third cake layer on top, and spread 1 cup buttercream evenly over the surface. Spread 2 cups buttercream evenly around sides of assembled cake and smooth with a spatula. Transfer cake to the refrigerator and chill for 30 minutes.
9. 9 Remove cake from the refrigerator and spread remaining buttercream over top and sides of cake until sides are smooth and top is billowy. Using a small offset spatula, make a spiral pattern on top of the cake. Press remaining ground pistachios into sides of the cake.
10. 10 Slice and serve immediately or chill in an airtight container until ready to serve. If chilled, allow cake to come to room temperature before serving.

By John Somerall

Ingredients

• ✓ pistachio
• almond
• coconut milk
• ice
• avocado
• honey
• saffron

Instructions

1. 1 Blend pistachios and almonds in a blender until ground; add coconut milk, ice cubes, avocado, honey, and saffron. Blend until smooth.

By France Cevallos

Ingredients

• ✓ pistachio
• milk
• banana
• honey

Instructions

1. 1 Combine milk, bananas, pistachios, and honey in a blender; blend until smooth and frothy, about 2 minutes.

By Autumn Leaves

Ingredients

• ✓ pistachio
• maple syrup
• brown sugar
• mustard
• salt
• cayenne pepper
• smoked sausage

Instructions

1. 1 Combine maple syrup, brown sugar, mustard, salt and cayenne in a non-stick skillet over medium-high heat. Add Lit'l Smokies smoked sausages and bring to a simmer. Heat, stirring occasionally, until sauce is reduced and almost gone, about 15 minutes. Sauce will be thick.
2. 2 Remove smoked sausages on to a parchment-lined baking sheet and when cool enough to handle, dip in pistachios. Serve warm.

By Hillshire FarmR Brand

Ingredients

• ✓ pistachio
• cranberry
• apricot
• crystallized ginger
• granulated sugar
• evaporated milk
• salt
• white chocolate
• miniature marshmallow

Instructions

1. 1 Like fruitcake batter, there's just enough fudge to hold the fruit and nuts together.
2. 2 Spray an 8-inch square pan with cooking spray. Fit an 8-by-16-inch sheet of foil in the pan so that you can use the foil overhang as a handle to pull fudge from the pan.
3. 3 Place cranberries, apricots, pistachios and ginger in a medium bowl. Then bring sugar, milk and salt to a full rolling boil in a medium heavy-bottomed saucepan over medium heat. Simmer, stirring constantly, until mixture thickens and starts to turn a pale caramel, about 5 minutes. Remove from heat, quickly stir in marshmallows, then chocolate, and stir vigorously until the marshmallows start to melt.
4. 4 Pour mixture into bowl with fruit and nuts; continue to mix vigorously (hands work well once mixture has cooled to warm) until fruit and nuts are evenly distributed. Press fudge into prepared pan. Refrigerate until cool and hard, about 1 1/2 hours.

By USA WEEKEND columnist Pam Anderson