Best Apricot Pistachio Triangles Recipes

ICEBOX SHORTBREAD

Steps:

• With an electric mixer, beat butter, sugar, vanilla, and salt until smooth. With mixer on low speed, add flour, mixing just until a dough forms. Stir in desired mix-ins.
• Divide dough in half; place each half on a piece of floured waxed or parchment paper. With floured hands, gently roll each into a 1 1/2-inch-diameter log. Dividing evenly, sprinkle logs with desired coating if using, rolling log (to help coating adhere) and pressing in gently. Wrap logs tightly in the paper, and refrigerate until firm, 1 to 1 1/2 hours. (To store longer, wrap log and paper tightly with plastic wrap.)
• Preheat oven to 350 degrees. Unwrap logs; with a serrated knife, slice dough 3/8 inch thick (if dough crumbles, leave at room temperature 5 to 10 minutes). Arrange slices, about 1 inch apart, on baking sheets.
• Bake until lightly golden around the edges, 15 to 20 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.

SHAPED ICEBOX COOKIES

Steps:

• Once the flour is incorporated according to dough recipe, beat in the desired mix-in. Divide dough into 2 pieces. Shape each into a 10-inch log (or a 10-inch-long triangular, rectangular, or square-shaped log). Coat each in ground nuts or sanding sugar, if using. 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 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 CHAROSET

Steps:

• In large bowl, combine all ingredients and mix well. Wait approximately 20 minutes before serving to allow apricots to absorb liquid.

APRICOT-PISTACHIO TART

Steps:

• In the bowl of a food processor, pulse to combine 1 cup pistachios and the granulated sugar. Add butter; process until paste forms. Add whole egg, the vanilla, and salt; process to combine.
• On a lightly floured surface, roll out and trim dough to 17-by-9-inch rectangle. (If necessary, overlap edges of 2 smaller pieces to form a rectangle; brush overlap with water to seal, then roll out.) Transfer to a parchment-lined rimmed baking sheet. Using an offset spatula, spread pistachio mixture evenly over dough, leaving a 3/4-inch border.
• Position short end of rectangle nearest you. Arrange apricots in 4 vertical rows atop pistachio mixture, alternating direction in which apricots face. Fold in edges of dough; use your index finger to make a scalloped border. Refrigerate or freeze until firm, about 30 minutes.
• Preheat oven to 400°F. Whisk together egg yolk and cream; brush over edges of tart shell. Chop remaining 1 tablespoon pistachios; sprinkle pistachios and turbinado sugar over apricots. Bake until crust is deep golden brown and fruit is juicy, about 35 minutes. Let cool on a wire rack.
• Meanwhile, combine jam with the water in a small saucepan. Cook over low heat, stirring, until loose, 2 minutes. Pass through a fine sieve into a bowl. Brush glaze over apricots. Serve tart warm or at room temperature.

APRICOT, DATE, AND PISTACHIO HAROSETH

Steps:

• Pulse nuts in a food processor until coarsely chopped. Add dried fruit and pulse until chopped. Add Sherry, zest, and spices and pulse until incorporated.

APRICOT-PISTACHIO SHORTBREAD

Steps:

• In large bowl, beat butter and powdered sugar with electric mixer on medium speed about 30 seconds or until smooth. On low speed, beat in almond extract, flour and salt until soft dough forms. Stir in apricots and nuts. Shape dough into a ball. Wrap in plastic wrap; refrigerate 45 minutes.
• Heat oven to 350°F. On lightly floured surface, roll dough to about 1/4-inch thickness. With floured 2 1/2-inch square or round cookie cutter, cut dough into 25 squares or rounds. On ungreased cookie sheet, place squares about 1 inch apart.
• Bake 13 to 15 minutes or until light golden brown. Remove from cookie sheet to cooling rack.

APRICOT-FILLED TRIANGLES

Steps:

• In a small saucepan, cook apricots and water over low heat for 45 minutes or until the water is absorbed and apricots are soft. Cool slightly; transfer to a blender. Cover and process until smooth. Add sugar; cover and process until blended. Set aside., In a large saucepan over low heat, melt shortening with milk. Remove from the heat; stir in sugar. Add 1 egg at a time, whisking well after each addition. Stir in extract. Combine the flour, baking powder and salt; gradually add to the saucepan and mix well. Cover and refrigerate for 4 hours or until easy to handle. , On a lightly floured surface, roll out to 1/8-in. thickness. Cut with a floured 3-in. round cookie cutter. Place 1 teaspoon apricot filling in the center of each. Bring 3 edges together over filling, overlapping slightly (a small portion of filling will show in the center); pinch edges gently. Place 1 in. apart on ungreased baking sheets. , Bake at 400° for 8-10 minutes or until golden brown. Remove to wire racks to cool. Dust with confectioners' sugar if desired.

APRICOT TART WITH PISTACHIOS

Steps:

• Heat oven to 375 degrees. Lay 1 sheet phyllo on a parchment-lined 12-by-18-inch rimmed baking sheet. Drizzle with 1 tablespoon butter and brush to coat the entire phyllo sheet.
• Top with another sheet and butter as above. Repeat with 7 more sheets, for a total of 9, buttering as you go. The final, top layer should also be buttered. (The rest of the phyllo can be wrapped and frozen for future use.)
• Dot the top sheet with jam by the teaspoon, then, using a spatula, spread the jam to cover the entire sheet, leaving a 2-inch border.
• Sprinkle a layer of half the chopped pistachios over the jam. Place the apricot wedges, skin-side down, in even rows across the surface, then sprinkle again with remaining pistachios.
• Carefully fold over the edges on all sides of the tart to make a 10-by-16-inch rectangle. Brush folded sides with butter. Sprinkle sugar generously over apricots and folded edges.
• Bake until pastry is golden and apricots begin to color, about 1 hour. Cool for 15 minutes, then cut into squares. Serve warm or at room temperature.