Food recipes
Pistachio Shortbread with Chocolate Ganache
Pistachio Shortbread with Chocolate Ganache Ingredients: oats nuts, pistachio nuts, raw wheat flour, white, all-purpose, unenriched cornstarch sugars, granulated salt, table butter, without salt spartan, real semi-swe...
Pistachio Shortbread with Chocolate Ganache
Ingredients:
oats
nuts, pistachio nuts, raw
wheat flour, white, all-purpose, unenriched
cornstarch
sugars, granulated
salt, table
butter, without salt
spartan, real semi-sweet chocolate baking chips,
cream, fluid, heavy whipping
butter, without salt
Directions:
Preheat oven to 450 degrees F. Place oats in food processor and pulse until they become a fine powder, about 5 pulses.
Set aside.
Place 3/4 cup of pistachios into food processor and pulse until they become almost powdery as well.
Set aside in a small bowl.
Repeat with last remaining 1/4 cup but only pulse until they are small pieces.
These will be the used as the pistachio coating on top of the chocolate ganache.
In a stand mixer, place all dry ingredients, including the 3/4 cup fine ground pistachios.
Turn mixer on low to combine.
Add in butter and mix on low until dough forms and pulls away from the sides of the bowl, about 5 minutes.
Line a baking sheet with parchment paper.
Place a closed springform pan on top.
Spread dough into springform pan, evenly.
Unlock spring form pan but leave it in place on baking sheet.
This will ensure the dough doesnt spread too far.
Using a round cookie cutter, remove a circle of the center of the shortbread dough.
Set disk of dough outside the spring form pan and bake as directed.
Bake shortbread for 5 minutes at 450 degrees F. Reduce temperature to 250 degrees F and continue to bake for an additional 10-15 minutes until golden brown.
Remove baking sheet from oven and remove springform pan from baking sheet.
Using a sharp knife, score the shortbread into 16 wedges.
Place baking sheet with shortbread back into the oven.
Turn OFF the oven, leaving shortbread in there to cool.
Make sure the oven is propped slightly open to allow to cool, about 1 hour.
Place shortbread on cooling rack after one hour and allow to finish cooling to room temperature.
Break shortbread along the scored lines you created previously.
To make ganache, create a mock double-boiler with a small saucepan and heat-resistant bowl.
Place about 1 cup of water into the saucepan and cover with bowl.
Heat water until it is just simmering.
Add chocolate, heavy cream and butter to the bowl, and stir to combine as the chocolate and butter melt.
Once the chocolate has just melted, remove immediately from the heat.
Dip each wedge of the shortbread into the chocolate and sprinkle remaining roughly chopped pistachios on top.
Set on a baking sheet lined with parchment paper to cool and harden.
Repeat with remaining shortbread.
Devour.
Ingredients:
oats
nuts, pistachio nuts, raw
wheat flour, white, all-purpose, unenriched
cornstarch
sugars, granulated
salt, table
butter, without salt
spartan, real semi-sweet chocolate baking chips,
cream, fluid, heavy whipping
butter, without salt
Directions:
Preheat oven to 450 degrees F. Place oats in food processor and pulse until they become a fine powder, about 5 pulses.
Set aside.
Place 3/4 cup of pistachios into food processor and pulse until they become almost powdery as well.
Set aside in a small bowl.
Repeat with last remaining 1/4 cup but only pulse until they are small pieces.
These will be the used as the pistachio coating on top of the chocolate ganache.
In a stand mixer, place all dry ingredients, including the 3/4 cup fine ground pistachios.
Turn mixer on low to combine.
Add in butter and mix on low until dough forms and pulls away from the sides of the bowl, about 5 minutes.
Line a baking sheet with parchment paper.
Place a closed springform pan on top.
Spread dough into springform pan, evenly.
Unlock spring form pan but leave it in place on baking sheet.
This will ensure the dough doesnt spread too far.
Using a round cookie cutter, remove a circle of the center of the shortbread dough.
Set disk of dough outside the spring form pan and bake as directed.
Bake shortbread for 5 minutes at 450 degrees F. Reduce temperature to 250 degrees F and continue to bake for an additional 10-15 minutes until golden brown.
Remove baking sheet from oven and remove springform pan from baking sheet.
Using a sharp knife, score the shortbread into 16 wedges.
Place baking sheet with shortbread back into the oven.
Turn OFF the oven, leaving shortbread in there to cool.
Make sure the oven is propped slightly open to allow to cool, about 1 hour.
Place shortbread on cooling rack after one hour and allow to finish cooling to room temperature.
Break shortbread along the scored lines you created previously.
To make ganache, create a mock double-boiler with a small saucepan and heat-resistant bowl.
Place about 1 cup of water into the saucepan and cover with bowl.
Heat water until it is just simmering.
Add chocolate, heavy cream and butter to the bowl, and stir to combine as the chocolate and butter melt.
Once the chocolate has just melted, remove immediately from the heat.
Dip each wedge of the shortbread into the chocolate and sprinkle remaining roughly chopped pistachios on top.
Set on a baking sheet lined with parchment paper to cool and harden.
Repeat with remaining shortbread.
Devour.