Giadas Ceci Pistachio And Almond Mix Recipes

GIADA'S CECI, PISTACHIO AND ALMOND MIX

Steps:

• Preheat oven to 375degrees F.
• Place garbanzo beans on a baking sheet.
• Drizzle with 1 T olive oil and toss to coat thoroughly.
• Spread the beans in a single layer.
• Bake until dark golden--about 40 minutes.
• In a small bowl, combine the seasoning ingredients (sugar, rosemary, thyme, sea salt and cayenne) with 3 T olive oil.
• Remove the beans from the oven and combine with the pistachios and almonds.
• Pour the seasoning mixture over the beans and nuts and toss to coat thoroughly.
• Return mixture to the baking sheet and spread into a single layer. Bake for 10 to 15 more minutes.
• Let cool and serve (or store).

FLORENTINES

Steps:

• Position the rack in the center of the oven and preheat the oven to 350 degrees F.
• Line a heavy large baking sheet with parchment paper. Stir the almonds, flour and zest in a medium bowl. Stir the sugar, butter, cream, and honey in a heavy medium saucepan over medium heat until the sugar dissolves. Bring the mixture to a boil. Remove the pan from the heat. Stir in the almond mixture. Cool the batter for 20 minutes, stirring occasionally. Using 2 teaspoons of batter for each cookie, spoon 8 mounds of the batter onto the prepared baking sheet, spacing evenly apart (the cookies will spread). Flatten the batter slightly with your finger.
• Bake the cookies until they are lacy and golden brown, about 10 minutes. Gently slide the parchment paper with the cookies onto a rack and cool completely. Transfer the cookies to paper towels. Repeat with the remaining batter, lining the baking sheets with clean parchment for each batch. (The cookies can be made up to this point 2 months ahead. Cool completely, then store airtight in the freezer. Defrost before continuing.)
• Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Spread the melted chocolate over the bottom of 1 cookie. Top with a second cookie, bottom side down, pressing lightly to adhere. Repeat with the remaining cookies and chocolate.

SPICED CITRUS TEA MIX

Steps:

• Place all ingredients in an airtight container or Ziploc bag and shake.
• If a more uniform mixture is desired, run through blender or food processor in batches.
• To serve, dissolve 2 tablespoons in 1 cup hot or cold water. Attach serving instructions if giving as a gift.

ROASTED CECI

Steps:

• Preheat oven to 375 degrees.
• Spread garbanzo beans on half sheet pan, dribble olive oil over them and use your (clean) hands to mix.
• Roast for 40 minutes, shaking the pan every 12 minutes or so, until quite brown and crisp.
• (May leave in oven for another hour or two at 250 to 275 for additional crisping.).
• Sprinkle with sea salt to taste.
• Cool. Serve.
• Can recrisp, if necessary, by heating for 5 minutes in a 375 degree oven.

TOASTED CECCHI, ALMONDS, AND PISTACHIOS

Steps:

• Preheat the oven to 400 degrees F.
• 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.

VEGAN CHAI MIX

Steps:

• Mix all the ingredients in a large bowl.
• Process mixture in blender or food processor 1 cup at a time.
• Store in airtight jars. If giving as a gift, attach serving instructions.
• To serve: put 2 tablespoons in a mug and fill with boiling water.

EASTER PISTACHIO ALMOND PUDDING PIE

Steps:

• Preheat oven to 350 degrees. Coat a spring-form pan or pie pan with cooking spray.
• In a medium bowl add graham cracker crumbs and melted butter. Mix together until the crumbs are coated. Set aside 2 tablespoons for the topping.
• Spread the remaining coated crumbs evenly in the prepared pan. Pat the crumbs down.
• Bake for 10 minutes. Remove from oven and place in refrigerator to quickly cool.
• In the meantime, in a large bowl, add milk, dry pudding mix, and almond extract. Beat with a wire whisk for about 2 minutes until thickened. Using a rubber spatula, gently fold in 1½ cups Cool Whip. Spoon into cooled pan. Spread evenly.
• To the pudding bowl add the remaining Cool Whip. Add one drop of each red and blue food coloring and gentle mix with a rubber spatula. This should create a light lavender colored batter. Spread this lavender batter evenly on top of the pistachio pudding batter.
• Sprinkle the top evenly with the remaining 2 tablespoons of crumbs and sliced almonds.
• Refrigerate for at least 3 hours to set. Easter Pistachio Almond Pudding Pie can be made several days in advance. Store in refrigerator. It also freezes great.

ALMOND FILO SNAKE

Steps:

• Preheat oven to 350°F Lightly grease an 8 inch round springform pan.
• Place all of the almonds in a bowl with the confectioners sugar. Put the egg white in a small bowl and lightly beat with a fork. Add to the almonds with the lemon zest, essence and rosewater. Mix to a paste.
• Divide the mixture in to thirds and roll each portion into a sausage shape about 18 inches long and 1/2 inch thick.
• If the paste is too sticky to roll, add some confectioners sugar to the work surface.
• Mix the two oils in a small bowl. Remove 1 sheet of filo and cover the rest with a damp towel to keep from drying out. Brush the sheet of filo with the oils, then cover with 2 more oiled sheets.
• Place 1 almond "snake" along the length of the oiled pastry and roll up to enclose the filling. Form into a coil and place the coil in the center of the oiled pan. Repeat and use oil to join the "snakes" and continue shaping to make a large coil.
• Add the cinnamon to the egg yolk and brush over the snake. Bake for 30 minutes, then remove the side of the pan and turn the snake over. Bake for another 10 minutes to crisp the base.
• Dust with confectioners sugar, cut into wedges and serve warm.
• NOTE: The snake will keep for up to 3 days, but should not be refrigerated.

HOLIDAY BISCOTTI

Steps:

• Preheat the oven to 350 degrees F.
• Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
• Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
• Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
• Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
• The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.