Pistachio Crunch Recipes

PISTACHIO CRUNCH

Pistachio Crunch image

Yield makes about 330 g (2 cups)

Number Of Ingredients 5

Ingredients

75 g pistachios, raw, unsalted (1/2 cup)
155 g pistachio paste (1/2 cup)
60 g feuilletine (3/4 cup)
40 g confectioners' sugar (1/4 cup)
4 g kosher salt (1 teaspoon)

Steps:

Heat the oven to 325°F.
Put the pistachios on a sheet pan and toast in the oven for 15 minutes. Cool to room temperature.
Put the toasted pistachios in a clean kitchen towel and, with a sauté pan or a rolling pin, bash them into smaller pieces, ideally halving the pistachios, or breaking them down to no smaller than one-eighth their original size.
Combine the broken pistachios with the pistachio paste, feuilletine, confectioners' sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment and paddle on medium-low speed for about 1 minute, until homogenous. The crunch can be stored in an airtight container at room temperature for 5 days or in the fridge for up to 2 weeks.
If you want to make this nut crunch gluten-free, substitute 75 g (1/2 cup) additional toasted ground pistachios for the feuilletine; used as the replacement for the milk crumbs, this makes the amazing almond flour Pistachio Layer Cake (page 83) entirely gluten-free.
Pistachio crunch is used in the Chèvre Frozen Yogurt dessert (page 217).

PISTACHIO CRUNCH MUFFINS

Pistachio Crunch Muffins image

Make and share this Pistachio Crunch Muffins recipe from Food.com.

Provided by Brenda.

Categories Quick Breads

Time 33m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

2 cups whole wheat flour
3/4 cup light brown sugar (packed)
1/2 cup old fashioned oats
1/4 cup natural california pistachios, chopped
1/4 cup dark raisins or 1/4 cup golden raisin
1 tablespoon baking powder
1 tablespoon grated orange peel
1/2 teaspoon salt
3/4 cup milk
1/2 cup applesauce
1/2 cup vegetable oil
1 egg
1/4 cup chopped pistachios
2 tablespoons packed brown sugar

Steps:

Topping:.
Mix 1/4 cup chopped pistachios with 2 tablespoons (packed) brown sugar. Set Aside.
Preheat oven to 400 degrees F.
Mix flour, sugar, oats, pistachios, raisins, baking powder, orange peel and salt in bowl, stirring with spoon until well blended.
Add milk, applesauce, oil and egg all at once. Stir lightly just to mix. Don't over mix or texture will suffer.
Spoon into 12 greased or paper-lined muffin cups. Spoon on topping.
Bake for 18 to 22 minutes or until golden brown, turning pan around after 15 minutes for most even browning. Cool 5 minutes then remove from pan and cool on wire rack.

Nutrition Facts : Calories 284.2, Fat 12.9, SaturatedFat 2, Cholesterol 19.8, Sodium 211.7, Carbohydrate 39.5, Fiber 3.6, Sugar 17.8, Protein 5.5

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