Best Pistachio Cardamom Butter Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PISTACHIO CARDAMOM BUTTER COOKIES



Pistachio Cardamom Butter Cookies image

Creamy white chocolate makes a rich, milky finish for these deliciously spiced cookies. For the best flavor, buy the highest quality white chocolate you can find. High-quality milk or dark chocolate can be substituted, if white chocolate isn't your thing.

Provided by Samantha Seneviratne

Categories     Pistachio     Bake     Cookies     Kid-Friendly     Christmas     Cardamom     Dessert     Christmas Eve     Picnic     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes about 3 1/2 dozen cookies

Number Of Ingredients 13

For the cookies:
10 tablespoons unsalted butter
2 tablespoons whole cardamom pods, crushed
1 cup all-purpose flour
1 teaspoon kosher salt
1/4 teaspoon baking powder
1/2 cup sugar
1 large egg
1/2 cup chopped unsalted, shelled raw pistachios (about 2 1/4 ounces)
For the chocolate glaze:
8 ounces white chocolate, coarsely chopped
1 1/2 teaspoons vegetable oil
1/2 cup finely chopped unsalted, shelled raw pistachios (about 2 1/4 ounces)

Steps:

  • Make the cookies:
  • Cook butter and cardamom in a small saucepan over medium heat, stirring occasionally, until butter is golden brown and fragrant, 6-8 minutes. Let stand 15 minutes, then strain butter through a fine-mesh sieve into a small bowl. Freeze until just firm, about 15 minutes.
  • Meanwhile, whisk flour, salt, and baking powder in a small bowl.
  • Transfer butter to the bowl of a stand mixer fitted with the paddle attachment; add sugar. Beat on medium-high speed until pale and well combined, about 2 minutes. Add egg and beat until combined, scraping down sides of bowl as needed. Add dry ingredients and pistachios and beat on low speed just until combined.
  • Turn out dough onto a clean work surface. Divide in half. Place each half on a 9x13" sheet of parchment paper with the long end facing you. Roll dough into 2 logs about 1 1/2" in diameter. Wrap each in parchment paper, making sure to cover ends completely. Chill until firm, at least 1 hour or up to overnight.
  • Position racks in upper and lower thirds of oven; preheat to 350°F. Let dough stand at room temperature until soft enough to slice, about 15 minutes. Slice logs into 1/4"-thick rounds. Arrange rounds on 2 parchment-lined rimmed baking sheets about 1" apart. Bake cookies, rotating sheets halfway through, until bottoms are lightly golden, 12-15 minutes. Transfer sheets to wire racks and let cool.
  • Make the glaze and assemble the cookies:
  • Combine chocolate and oil in a small heatproof bowl. Heat in 10-second intervals in microwave, stirring, until melted and combined, 30-40 seconds total.
  • Dip cookies halfway into melted chocolate and transfer to parchment-lined baking sheets. Sprinkle chocolate with pistachios. Chill until chocolate is set, about 10 minutes.
  • Do ahead
  • Dough can be made up to 2 weeks ahead; keep frozen. Let stand at room temperature until soft enough to slice, about 30 minutes.

PISTACHIO & CARDAMOM BUTTER



Pistachio & cardamom butter image

A storecupboard twist on traditional nut butters, with moreish pistachios and cardamom pods

Provided by Cassie Best

Categories     Treat

Time 25m

Yield makes 1 jar

Number Of Ingredients 5

10 cardamom pods
400g pistachio nut kernals
1 tbsp maple syrup
½ tsp sea salt flakes
2-3 tsp groundnut oil

Steps:

  • Remove the seeds from the cardamom pods and finely crush them in a pestle and mortar.
  • Tip the nuts into a food processor, add the crushed cardamom, maple syrup and salt. Blend for 7-8 mins, until you're left with a smooth nut butter, to loosen the consistency, add a drizzle of oil and blend again.

Nutrition Facts : Calories 87 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium

Related Topics