Pistachio Short Bread Cookies

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These cookies are not just beautiful, they taste amazing! Dusting the chocolate with chopped pistachios after dipping give a hint of what they are made of.

Using a spring form baking pan ring give you a perfect circle of cookies. Just score the dough as soon as your baking time is up then cut them after cooling completely.

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This is what I call a lineup…

PISTACHIO SHORTBREAD

Yield: 16 wedges

Use the collar of a springform pan to form the shortbread into an even round. Mold the shortbread with the collar in the closed position. After pressing the dough into place leave the collar open, but leave it in place. This allows the shortbread to expand slightly but keeps it from spreading too far. The extracted round of dough is baked alongside the rest of the shortbread.

  • 1/2 cup old-fashioned rolled oats or quick oat
  • 1/2 cup finely chopped toasted pistachios + 1/4 cup for topping chocolate
  • 1 1/2 cups  all-purpose flour
  • 1/4 cup cornstarch
  • 2/3 cup confectioner’s sugar
  • 1/2 teaspoon salt
  • 1/2 pound or 2 sticks unsalted butter, chilled and cut into 1/8-inch-thick slices
  • 10 ounces finely chopped bittersweet chocolate, divided

INSTRUCTIONS

Adjust oven rack to middle position and heat oven to 420 degrees. Pulse the oats in a blender to make a flour, about 10 pulses (this will make about 1/4 to 1/3 cup oat flour).  After removing the flour throw the pistachios in the blender pulse about10 times until the nuts are ground medium to fine but not made into butter. Using a stand mixer fitted with the paddle, mix oat /pistachios flour, all-purpose flour, cornstarch, sugar, and salt on low speed until combined, about 5 seconds. Add butter to dry ingredients and continue to mix until the dough just forms and pulls away from sides of the bowl, 5-10 minutes. The dough will still be crumbly and will just start to form a dough when it is ready.

Place upside-down (grooved edge should be at the top) collar of a 9 springform pan (without the bottom) on parchment paper-lined baking sheet. Using the bottom of a measuring cup press the dough into the collar in an even 1/2-inch-thick layer, smoothing top of dough. (I used a 1/2 cup measuring cup. Molding the shortbread with the collar in the closed position, then open the collar, but leave it in place. Place a 2-inch biscuit cutter in center of dough and cut out the center. Place round cut from the center alongside springform collar on a baking sheet and replace cutter in center of dough. Open springform collar and leave it in place.

Bake shortbread for 5 minutes, then reduce oven temperature to 250 degrees. Continue to bake until edges turn pale golden, 10 to 15 minutes longer. Remove baking sheet from oven; turn oven off. Remove springform pan collar; use chef’s knife to score the surface of shortbread into 16 even wedges, cutting halfway through shortbread. Using a wooden skewer, poke about 10 holes in each wedge. Return shortbread to oven and prop door open with handle of wooden spoon, leaving the top of the door slightly ajar. Turned-off oven and allow shortbread to dry until about 1 hour. Shortbreads will be firm to touch and slightly browned.

Transfer sheet to wire rack; let shortbread cool completely. Cut shortbread at scored marks to separate.

Melt 8 ounces good quality chocolate chip or finely chopped bittersweet chocolate in the microwave at 50 percent power for 2 minutes. Stir chocolate and continue heating until melted, stirring once every additional minute. Stir in additional 2 ounces finely chopped bittersweet chocolate until smooth. Carefully dip the base of each wedge in chocolate, allowing chocolate to come halfway up cookie. Scrape off excess with your finger and place on parchment paper-lined rimmed baking sheet. Refrigerate until chocolate sets, about 15 minutes.

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Grab a cup of tea or coffee maybe milk is your go to and enjoy. The shortbread will keep for up to one week in an airtight container or cookie tin stored at room temperature.

Lury

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Banana Bread with Ginger Streusel Topping

This is the ultimate in banana bread. What makes it so great? You can really taste the banana and it’s not overly sweet. using more bananas and less sugar knocks down the overly sweet factor but, also makes the bread moist. I reworked a recipe I posted a few years back and I’m loving the results.

For the bananas you don’t want nice yellow bananas they’re just not sweet enough. You’ll need ripe bananas to take advantage of the sugar in them. It will take 3 to 6 bananas depending on the size I used medium ones. You want the ones that are covered in brown spots or completely brown will work too.

 

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Pre-heat oven to 350°F

Blend the topping before the bread batted then set aside. The reason for this is you want to use the batter as soon as it is mixed so it stays tender.

For the topping:

  • 1/2 cup brown sugar packed
  • 1 cup all-purpose flour
  • 1 tablespoon ground ginger if you like spicy or 1 teaspoon for a milder taste
  • 1/2 teaspoon baking powder
  • 6 tablespoons unsalted butter

In a medium bowl using a pastry blender or fork cut the butter into the flour, baking soda, sugar, and ginger until it resembles coarse crumbs.  Sprinkle over the top of the loaves and bake.

 

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Ingredients:

  • 2 cups whole wheat flour (I used King Arther)
  • 2 cups all-purpose flour (I used King Arther)
  • 1 Tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon
  • 3 cups mashed bananas 4 to 5 depending on size well spotted and soft
  • 1/2 cup canola oil  (avocado, grapeseed or olive oil)
  • 1/2 cup room temp unsalted butter
  • 1/2 cup plain Greek yogurt or sour cream
  • 4 eggs
  • 1 cup chopped walnuts or pecan (these can be omitted if you’re not a nut person)

Method:

Prepare your loaf pans by placing the parchment paper in and spraying with cooking oil and set aside. Make up the crumb topping and set aside, then mix your batter and bake.

In the bowl of a stand mixer (or large mixing bowl using a hand mixer or wooden spoon). Mash 3 to 5 medium bananas this can be done right in the mixing bowl of your mixer. add the butter, yogurt or sour cream, oil and eggs mix just until blended. now add the flour, baking soda, baking powder, salt, spices, and sugar.  Mix just until the flour is wet this should only be about 1 to 2  minutes.  It’s important not to over mix the batter to achieve a light crumb and not develop the gluten. Divide the batter between 3 bread pans for medium loaves or 2 for very large loaves.

Cut parchment paper to fit lengthwise in bread pan leaving sides to hang over to use as handles for removing from pan after baking.

 

Bake for 60 to 70 minutes for medium loaves or 1 hour and 15 to 20 minutes for large loaves.  The crumb will be golden brown and a toothpick or skewer, when plunged into the center, comes out clean.

After removing from the oven using the side of parchment paper lift the loaves out of the pans to rest on a cooling rack.  Let the bread rest for 30 minutes before slicing.  Store in a container after cooled completely with the lid slightly ajar. or wrapped in foil loosely. This bread will keep for about 4 to 5 days.

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This makes 3 medium loaves or 2 very large loaves

Pre-heat oven to 350°F

3 loaf pans lined with parchment paper with long ends hanging over the sides then sprayed with cooking spray

Blend the topping before the bread batted then set aside

For the topping:

  • 1/2 cup brown sugar packed
  • 1 cup all-purpose flour
  • 1 teaspoon ground ginger
  • 1/2 teaspoon baking powder
  • 6 tablespoons unsalted butter

In a medium bowl using a pastry blender or fork cut the butter into the flour, baking soda, sugar, and ginger until it resembles coarse crumbs.  Sprinkle over the top of the loaves and bake.

Ingredients:

  • 2 cups whole wheat flour (I used King Arther)
  • 2 cups all-purpose flour (I used King Arther
  • 1 Tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon
  • 3 cups mashed bananas 4 to 5 depending on size well spotted and soft
  • 1/2 cup canola oil  (avocado, grapeseed or olive oil) I’ve tried all of these and they all work great.
  • 1/2 cup room temp unsalted butter
  • 1/2 cup plain Greek yogurt or sour cream
  • 4 eggs
  • 1 cup chopped walnuts or pecan (these can be omitted if you’re not a nut person)

Method:

In the bowl of a stand mixer (or large mixing bowl using a hand mixer or wooden spoon). Mash 3 to 5 medium bananas this can be done right in the mixing bowl of your mixer. add the butter, yogurt or sour cream, oil and eggs mix just until blended. now add the flour, baking soda, baking powder, salt, spices, and sugar.  Mix just until the flour is wet this should only be about 1 to 2  minutes.  It’s important not to over mix the batter to achieve a light crumb and not develop the gluten. Using a rubber spatula fold in the nuts if using. Divide the batter between 3 bread pans for medium loaves or 2 for very large loaves.

Bake for 60 to 70 minutes for medium loaves or 1 hour and 15 to 20 minutes for large loaves.  The crumb will be golden brown and a toothpick or skewer, when plunged into the center, comes out clean.

After removing from the oven using the side of parchment paper lift the loaves out of the pans to rest on a cooling rack.  Let the bread rest for 30 minutes before slicing.  Store in a container after cooled completely with the lid slightly ajar. or wrapped in foil loosely. This bread will keep for about 4 to 5 days. You can also freeze the loaves in a plastic container and thaw overnight. loaves that have been frozen need to be used 2 to 3 days and only keep in the freezer for 2 months.

Enjoy,

Lury