all things food
These thin and delicately crispy Florentine cookies are made with pistachios for a unique nutty flavor, and finished with a thin layer of white or dark chocolate (or a mix of both) and a sprinkle of dried rose petals (fancy!) Florentines, also called lace cookies, are ultra thin and crispy cookies with flavors of nutty […]
The post Pistachio Florentine Cookies first appeared on Love and Olive Oil.
These thin and delicately crispy Florentine cookies are made with pistachios for a unique nutty flavor, and finished with a thin layer of white or dark chocolate (or a mix of both) and a sprinkle of dried rose petals (fancy!)
Florentines, also called lace cookies, are ultra thin and crispy cookies with flavors of nutty toffee and caramel and a hint of orange zest. This green-tinted pistachio version also features a drizzle of chocolate and pink rose petals for a gorgeous finish.
Lemon lovers, this one’s for you! These bright and sunny entrement cakes feature a core of Meyer lemon curd nestled inside a fluffy lemon and vanilla mousse, with a base of crisp and nutty pistachio dacquoise, all enrobed in a beautifully shiny yellow mirror glaze. Lemon and pistachio is a match made for springtime. With […]
The post Pistachio & Meyer Lemon Mousse Cakes with Mirror Glaze first appeared on Love and Olive Oil.
Lemon lovers, this one’s for you! These bright and sunny entrement cakes feature a core of Meyer lemon curd nestled inside a fluffy lemon and vanilla mousse, with a base of crisp and nutty pistachio dacquoise, all enrobed in a beautifully shiny yellow mirror glaze.
Lemon and pistachio is a match made for springtime. With a tangy lemon curd center and a light and airy lemon mousse, these gorgeous Meyer lemon and pistachio mini mousse cakes are dressed to impress with a shiny yellow mirror glaze and bright green pistachio accents.
Spring means lemons, and while I’m not usually one for lemon desserts, these gorgeous little mousse cakes are most definitely an exception.
I mean, just look at them! What’s not to love? A joyful combination of lemon, vanilla, and pistachio flavors, they’re like little pops of sunshine… for your tastebuds.
I was the lucky recipient of a box of Meyer lemons from my aunt’s tree in California. Such a delivery always makes me very, very happy, moreso than shoes or clothes or books even. I dedicated about half the lemons for more homemade limoncello (I hope to update the post with more info later this year), but the rest were just sitting in the box, begging me to use them in something unique and delicious.
These lemon and pistachio entremet cakes are certainly that!
With crispy edges and soft, chewy centers, and studded with chunks of crunchy pistachios, pools of molten chocolate, and a sprinkle of flaky sea salt on top, these pistachio and chocolate chunk cookies are a step above the rest. Pistachio flour and pistachio extract amp up the pistachio flavor even more and give the cookies […]
The post Salted Pistachio & Dark Chocolate Chunk Cookies first appeared on Love and Olive Oil.
With crispy edges and soft, chewy centers, and studded with chunks of crunchy pistachios, pools of molten chocolate, and a sprinkle of flaky sea salt on top, these pistachio and chocolate chunk cookies are a step above the rest.
Pistachio flour and pistachio extract amp up the pistachio flavor even more and give the cookies a slightly green hue. They’re not your grandma’s chocolate chip cookies, that’s for sure, but I have a feeling grandma would be totally on board with fancied-up chocolate chip cookies like these.
Pistachio and chocolate is a flavor combination I’ve explored before. More than once, actually.
I still had some pistachio flour left from my most recent pistachio experiments (to say I went through a bit of a pistachio phase would be an understatement, and honestly? Can you really call if a phase if it never really ended?) I figured I’d use it to step up my chocolate chip cookie game, upgrading your standard CCC into something truly grand.
Doubling down on all things green with these matcha and pistachio shortbread cookie bars. A buttery, melt-in-your-mouth texture and a crunchy granulated sugar topping will have you clamoring for more. This flavorful twist on a classic butter shortbread is a matcha made in heaven, combining two green ingredients in one brightly colored cookie that has […]
The post Matcha Pistachio Shortbread first appeared on Love and Olive Oil.
Doubling down on all things green with these matcha and pistachio shortbread cookie bars. A buttery, melt-in-your-mouth texture and a crunchy granulated sugar topping will have you clamoring for more.
This flavorful twist on a classic butter shortbread is a matcha made in heaven, combining two green ingredients in one brightly colored cookie that has a unique flavor that’s all its own.
So you know those sound illusions where you can trick your brain into hearing a completely different word depending on what you’re focusing on? (Yanny/Laurel is the one example that went viral not too long ago).
Well, this recipe is sort of like that, with a combination of matcha and pistachio (what would you call that… Mastachio? Pistacha?)
Take a bite and think matcha, and you’ll taste bright and grassy matcha.
Think about pistachio and you’ll definitely taste the nuttiness.
Think about nothing specific and you’ll just taste pure deliciousness, sweet and salty and just plain lovely.
This is a more traditional shortbread than my previous shortbread recipes: the most notable difference being the lack of egg here. While the egg adds stability for sure, it’s definitely not a traditional shortbread and results in a texture more like a sugar cookie. This eggless shortbread has a ‘shorter’ texture, short being the moniker used to describe that crumbly, melt-in-your-mouth characteristic that’s so unique to shortbread.
Chewy amaretti cookies made with pistachio flour for a buttery, nutty flavor and gorgeous natural hue. My favorite soft amaretti cookies with a perfect pistachio twist! Dare I say that pistachios are quickly surpassing almonds as my favorite nuts? The pistachio obsession continues. Swapping pistachio flour for almond in my soft amaretti cookie recipe brings […]
Chewy amaretti cookies made with pistachio flour for a buttery, nutty flavor and gorgeous natural hue.
My favorite soft amaretti cookies with a perfect pistachio twist! Dare I say that pistachios are quickly surpassing almonds as my favorite nuts?
The pistachio obsession continues.
Swapping pistachio flour for almond in my soft amaretti cookie recipe brings an incredible rich and buttery depth of flavor that simply can’t be beat.
The richness of the pistachio tempers the saccharine sweetness that almond tends to intensify; and so, despite the fact that these cookies use the exact same amount of sugar, they don’t taste nearly as sweet as the original.
After a few test batches experimenting with various ratios, I ended up settling on a 50/50 ratio of pistachio flour to almond flour.
Why not use all pistachio flour, you ask?
Well, pistachio flour is crazy expensive, for one thing, but I found that it doesn’t hold its shape quite as well as the almond flour does. Instead, using half and half created a good balance of pistachio flavor to almond structure, resulting in a noticeably pistachio-flavored cookie but still preserved the same shape and chewy character as the original cookies.