Pistachio Cookies Martha Stewart

Milk ChocolatePistachio Tart Recipe Martha Stewart

WEBSep 5, 2017 · Add oil, and pulse until smooth and pastelike. Spread evenly into bottom of cooled tart shell, pressing firmly with the bottom of a …

Rating: 5/5(61)
1. Coat a 9-inch fluted round tart pan with a removable bottom with cooking spray. Make the crust: Whisk together flour, cocoa powder, chopped pistachios, and 1/4 teaspoon salt. Beat butter on medium speed until fluffy, about 3 minutes. Add sugar, and beat until pale, about 2 minutes. Reduce speed to low, and add vanilla, then flour mixture; beat until just combined and dough holds together when pressed between 2 fingers. Press dough into a disk, and wrap in plastic. Refrigerate for 15 minutes.
2. Roll out dough to an 11-inch round, 1/4 inch thick on a lightly floured surface. Press dough into bottom and up sides of tart pan. Trim excess dough flush with edges of pan using a knife. Refrigerate until firm, at least 1 hour or overnight. Meanwhile, preheat oven to 325 degrees.
3. Bake until firm, about 30 minutes. Let cool completely; reduce oven temperature to 300 degrees.
4. Meanwhile, make the pistachio paste: Pulse pistachios, sugar, and 1/4 teaspoon salt in a food processor until mixture begins to clump together. Add oil, and pulse until smooth and pastelike. Spread evenly into bottom of cooled tart shell, pressing firmly with the bottom of a measuring cup until flat and smooth.

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Easy Keto Pistachio Shortbread Cookies I Breathe I'm …

WEBApr 21, 2019 · Instructions. Combine all of the cookie ingredients in a medium bowl and mix well. Form into a long roll and wrap tightly with …

Rating: 4.9/5(22)
1. Combine all of the cookie ingredients in a medium bowl and mix well.
2. Form into a long roll and wrap tightly with plastic wrap.
3. Chill for 30 minutes.
4. Unwrap and slice into 1/2 inch thick rounds.

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