pistachio Archives - Liberation Nuts
Pistachio Cake with Lemon, Cardamom & Rose Water

Pistachio Cake with Lemon, Cardamom & Rose Water

This recipe was taken from Sarah Jampel on Food52 who adapted it slightly from Julie Powell, who adapted it from Nigel Slater, who published it in his book “The Kitchen Diaries.”

Emiko Davies – Watermelon Pudding

Emiko Davies – Watermelon Pudding

Made with a simple preparation, this pudding [Gelo d’Anguria] relies only on three main ingredients: fresh watermelon juice, cornstarch, and sugar. The result is a slightly wobbly but set pudding to eat by the spoonful. It’s quite similar to lemon curd or panna cotta in consistency but tastes fresh and delicate.

Claire Saffitz – Chocolate-Nut Rugelach

Claire Saffitz – Chocolate-Nut Rugelach

This recipe was originally created by Claire Saffitz for Bon Appetit Magazine. “Our slice-and-bake technique is easier to manage than shaping a crescent version—a touch of sanity during holiday baking madness.”   Servings: makes about 24   Ingredients   ½ cup unsweetened cocoa powder ¼ cup (packed) light brown sugar ½ teaspoon kosher salt ¼ teaspoon baking powder 2½ cups all-purpose flour, plus more ¾ cup (1½ sticks) chilled unsalted butter, cut into pieces 2 large egg yolks ⅓ cup sour cream 1 teaspoon vanilla extract 1 13-ounce jar Nutella, divided 1½ cups finely chopped pistachios, pecans, and/or walnuts, divided 2 tablespoons demerara sugar, divided 1 teaspoon flaky sea salt, divided, plus more 1 large egg, beaten to blend   Method   Pulse cocoa, brown sugar, kosher salt, baking powder, and 2½ cups flour in a food processor to combine. Add butter and pulse until largest pieces are pea-size. Beat egg yolks, sour cream, and vanilla extract in a small bowl until smooth. With the motor running, stream sour cream mixture into food processor and process until dough forms a ball around the blade. Turn out dough onto a surface and knead several times until smooth and homogenous. Divide in half and form into ¾”-thick disks. Wrap in plastic and chill until firm, about 2 hours. Place racks in upper and lower thirds of oven and preheat to 350°. Let 1 disk of dough sit at room temperature until slightly softened, about 5 minutes. Roll out dough on a lightly floured sheet of parchment paper, shifting often on sheet and dusting with more flour as needed to keep from sticking, to...
Split Pea “Meatballs” with Pistachio Yogurt

Split Pea “Meatballs” with Pistachio Yogurt

The flavour and texture of these vegetarian split pea “meatballs” are so enjoyable that even traditional meatball enthusiasts will be won over. This recipe was inspired by Persian lamb meatballs, which often have cooked split peas or basmati rice as part of the meatball mixture.