BASIC PISTACHIO BUTTER RECIPE | COOKING LIGHT
Homemade pistachio butter is one of the healthiest types of nut butters you can make. Pistachios are pricier than other nuts, but their powerful nutrition and delicate flavor make them worth the investment. Low in calories and fat, and rich in protein, pistachios boast some of the best bang-for-your-buck nutrition you can get from a nut. Memorize our basic pistachio butter recipe, then spice it up with any combination of ingredients—try ground cinnamon, vanilla bean paste, ground cardamom, grated orange zest, or even melted dark chocolate. Spread this luscious nut butter over toast, swirl it into homemade oatmeal, or mix it into cookie batter (swap peanut butter for pistachio butter in this thumbprint cookie recipe). For best results, use a high-powered blender such as a Vitamix or a Ninja. (You can also use a food processor, but the nuts will take longer to break down.) Looking for more homemade nut butter recipes? Try this easy peanut butter recipe or our basic almond butter recipe.
Provided by Elizabeth Laseter
Total Time 5 minutes
Yield Makes about 2 cups (serving size: about 2 tbsp.)
Number Of Ingredients 3
- Place pistachios, salt, and honey (if using) into a blender. Starting on lowest speed, blend mixture until crumbly, about 30 seconds to 1 minute. Increase speed and blend about 3 to 4 minutes until smooth and creamy, scraping down sides with a rubber spatula as needed. Use the rubber spatula to scoop pistachio butter into an airtight container. Keep refrigerated.
Nutrition Facts : Calories 160, CarbohydrateContent 8.0 g, FatContent 13.0 g, FiberContent 3.0 g, ProteinContent 6.0 g, SaturatedFatContent 1.5 g, SodiumContent 120 mg, SugarContent 2.0 g
BROWN BUTTER PISTACHIO THINS RECIPE | LAND O’LAKES
Crisp, buttery wafer-like almond-flavored cookies dipped in vanilla coating and sprinkled with coarsely chopped pistachios. An attractive addition to any holiday cookie platter.
Provided by Land O'Lakes
Total Time 0 minutes
Prep Time 55 minutes
Yield 36 cookies
Number Of Ingredients 12
- Melt 1/2 cup butter in medium saucepan over medium-low heat. Cook, watching closely, 10-12 minutes or until butter foams and turns very deep golden brown, being careful not to burn butter. Immediately remove from heat. Pour butter into large bowl, scraping bottom of pan to get all the brown bits. Place in freezer; freeze, stirring occasionally, 25-30 minutes or until very firm but not frozen.
- Combine remaining 1/4 cup butter and powdered sugar in bowl; beat at medium speed until creamy. Add chilled brown butter; beat at medium speed until creamy. Add egg and almond extract; continue beating until well mixed. Add flour, 1/2 cup pistachios and salt; beat at low speed until well mixed. Cover bowl with plastic food wrap; refrigerate 1 hour or until firm.
- Heat oven to 350°F.
- Place sugar into small bowl. Shape dough into 1-inch balls; roll in sugar. Place, 2 inches apart, onto parchment-lined cookie sheets. Flatten each cookie to 1/4-inch thickness, using bottom of drinking glass. If cookies stick to glass, dip bottom of glass in sugar. Bake 10-12 minutes or until golden brown around edges. Cool completely.
- Place white baking chips into small microwave-safe bowl. Microwave on Medium (50% power), stirring every 15 seconds, 30-60 seconds or until melted. Dip edge of each cookie in melted chips, scraping and shaking off excess. Place onto parchment or waxed paper-linked cookie sheets. Sprinkle with about 1/4 teaspoon chopped pistachios. Let stand until coating is set.
Nutrition Facts : Calories 100 calories, FatContent 6 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 15 milligrams, SodiumContent 80 milligrams, CarbohydrateContent 10 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 1 grams
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