Best Toasted Cecchi Almonds And Pistachio Recipes

ALMOND AND PEACH TOASTS

Steps:

• Put the almond butter and butter in a medium bowl and beat with a hand mixer on medium speed until light and fluffy, about 1 minute. Top each toast with some of the butter mixture, peach or nectarine slices, 1/2 teaspoon honey and some basil. Garnish the tartines with a sprinkle of Maldon salt, if desired, and serve.

ROASTED SQUASH WITH CHERRIES AND PISTACHIOS

Steps:

• Preheat the oven to 400 degrees F.
• In a medium bowl, whisk together 3 tablespoons of the olive oil, the vinegar and 1/2 teaspoon of the salt. Set aside.
• Place the squash wedges on a rimmed baking sheet. Drizzle with the remaining 2 tablespoons olive oil and 1 teaspoon salt. Add the rosemary and garlic. Cover the tray tightly with a sheet of foil. Bake until the tip of a knife goes into the squash easily, 35 to 40 minutes.
• Drizzle three-quarters of the vinaigrette over the squash and allow it to cool and absorb the dressing for about 10 minutes.
• Add the arugula, pistachios and cherries to the remaining vinaigrette. Toss gently to coat. Place the marinated squash wedges on a platter and top with the dressed greens. Sprinkle with the gorgonzola and serve.

TOASTED CECCHI, ALMONDS, AND PISTACHIOS

Steps:

• Preheat the oven to 400ºF.
• Place the garbanzo beans on a foil-lined baking sheet. Toss with 1 tablespoon of olive oil and spread the beans in a single layer. Place in the oven and bake until golden, about 30 minutes.
• Remove the garbanzo beans from the oven. Add the remaining ingredients to the garbanzo beans and carefully stir to coat all the beans and nuts. Spread the mixture out to a single layer. Bake for 10 more minutes. Let cool slightly and place in serving bowls.

TANGERINE SORBET WITH VANILLA CREAM AND CANDIED PISTACHIOS

Steps:

• For the sorbet: Combine the tangerine juice, sugar and Campari if using in a medium saucepan. Bring to a simmer, stirring over low heat until the sugar is dissolved. Chill the mixture in the refrigerator for about 20 minutes then process the sorbet in an ice cream maker according to the manufacturer's instructions. Transfer to a bowl, cover tightly and freeze until firm, at least 2 hours and up to 3 days.
• For the pistachios: Place a rack in the middle of the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Stir the sugar, 1 tablespoon water and the salt together in a medium bowl. Add the pistachios and stir to coat. Spread the pistachios on the prepared baking sheet and bake until the nuts are golden and crisp, about 8 minutes. Allow the nuts to cool, then coarsely chop and set aside.
• For the vanilla cream: Place the cream in a small bowl. Use a paring knife to scrape the beans from the pod into the cream. Add the empty pod and refrigerate until ready to use.
• To serve, pour 2 tablespoons of the vanilla cream into a martini glass. Add a scoop of sorbet and garnish with pistachios.