MobiRecipe

How To make Cappuccino Pistachio Shortbread

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1 envelope cappuccino coffee mix -- 0.77-ounce
--from a 2.65-ounce package 1 tablespoon water
3/4 cup butter or margarine -- softened
1/2 cup powdered sugar
2 cups all-purpose flour
1 cup pistachio nuts -- chopped
1 ounce semisweet chocolate
1 teaspoon shortening
Preheat oven to 350 degrees. Dissolve the coffee in water in a medium bowl. Stir in the margarine and powdered sugar. Stir in the flour and 1/2 cup pistachios, using your hands if necessary, until a stiff dough forms. Divide the dough in half. Shape each half into a ball. Pat each ball into a 6-inch round, about 1/2-inch thick, on a lightly floured surface. Cut each round into 16 wedges. Arrange the wedges on an ungreased cookie sheet about 1/2 inch apart with the pointed ends toward the center. Bake for about 15 minutes, or until golden brown. Immediately remove from the cookie sheet. Cool completely on wire racks. Place the remaining 1/2 cup pistachios in a small dish. Place the chocolate and shortening in a small microwavable bowl. Microwave uncovered on medium power for 3 to 4 minutes, stirring after 2 minutes, until the mixture can be stirred smooth and is drizzling consistency. Dip one edge of each cookie into the chocolate, then into the nuts. Place on waxed paper until the chocolate is firm. Penny Halsey (ATBN65B). Nutrition Analysis: 100 calories, 1g protein, 10g carbohydrate, 6g fat, 0mg cholesterol, 55mg sodium.

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Apricot-Pistachio Biscotti - Everyday Food with Sarah Carey

One of my favorite parts of the holiday season: baking cookies, of course! And as much as I love eating them, there's really nothing better than being able to spread the festive spirit by sharing the goods with friends. Today, I'm making a big batch of apricot-pistachio biscotti from the December issue of Everyday Food. This easy recipe makes plenty of cookies -- so there'll be more than enough to enjoy with my friends and family (that is, if they ever make it out of the kitchen!). Get your holiday on track with these elegant treats.

Sarah's Tip of the Day:
Biscotti translates to twice-baked, the process that allows these cookies to develop an intense crunch.

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PREP: 10 MINS TOTAL TIME: 45 MINS
YIELD:Makes about 5 1/2 dozen

INGREDIENTS
2 cups all-purpose flour (spooned and leveled)
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon fine salt
1/2 stick unsalted butter, room temperature
2 large eggs
1 cup dried apricots, finely chopped
1 cup shelled pistachios, chopped
1 1/2 teaspoons fennel seeds, chopped

COOK'S NOTE
Total Package
Box up biscotti with your favorite tea or coffee beans for a great gift.

DIRECTIONS
STEP 1
Preheat oven to 350 degrees. In the bowl of a stand mixer on low speed, using paddle attachment, combine flour, sugar, baking powder, and salt. Add butter and beat on medium until coarse crumbs form. With mixer on low, add eggs, one at a time, beating after each addition; mix in apricots, pistachios, and fennel seeds. Continue to mix until dough forms a ball, about 1 minute.
STEP 2
On a parchment-lined baking sheet, shape dough into two 2-by-12-inch logs. Bake until dry and set, about 25 minutes. Let cool completely on sheet on a wire rack. Transfer to a cutting board. With a serrated knife, cut logs on the diagonal into 1/4-inch slices. Bake on parchment-lined sheets until golden, 15 to 20 minutes, rotating sheets halfway through. Let cool completely on sheets on racks. (Store in airtight containers, up to 1 week.)

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.

Apricot-Pistachio Biscotti - Everyday Food with Sarah Carey

Cafe Life - auto make Cappuccino & Chocolate Pistachio

Cafe Life - auto make Cappuccino & Chocolate Pistachio

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Pistachio Nankhatai Recipe ( Simple Pistachio Cookies)| Holiday Baking

These Pistachio cookies will surely wow for your family and friends this holiday season. Simple to make, they taste great with a cup of cappuccino or Chai Latte (

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Ingredients/ Method

3/4 cup unsalted butter (If using salted butter, skip salt)
1 cup sugar
1/4 tsp salt
10-12 drops of Kewra (Essence of Pandan Leaves).. If you dont have this, feel free to use regular Vanilla essence
2 cups of flour (all purpose or Wholewheat or combination of the two)
1/2 cup or 1/3 cup chopped Pitachios. ( I used unsalted raw pistachios. Other kinds can be used as well)

Mix all the ingredients and bake at 350 F for 12-15 mins. Let the cookies cool down and then enjoy with Chai Latte.

Antica Torroneria Piemontese Truffles: Cappuccino, Amaretto, Pistachio, White, Dark, Gianduja, Dolce

This is a taste test/review of the Antica Torroneria Piemontese Truffles. Flavors include Cappuccino, Amaretto, Pistachio, White, Dark, Gianduja, and Dolce. These truffles were made in Italy.

Music Credit: “Fearless First Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0

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Not-Rock-Hard Cranberry Pistachio Biscotti {Dairy Free Biscuits}

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I am so excited with the approaching holiday seasons and this means lots of BAKING! I am a big fan of edible gift because it is usually very DOABLE and inexpensive way to share the holiday cheers. I hope you'll like this video! :)
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