Persian Pistachio Cardamom Thins Recipes

Steps:

• Preheat oven to 350 degrees F. Cream the butter until it is light and fluffy. And the powdered sugar and continue mixing, stopping to scrape the sides of the bowl as needed. Mix in the egg and vanilla extract. Sift together the flour, cocoa powder, and salt. Add the flour mixture by halves, beating to incorporate after each addition. Turn out the dough onto a clean surface and form it into a disk with your hands. Split the disk in half and place them in the fridge to firm up for 1 hour.
• Working on a floured surface (you'll need a decent amount, since the dough is sticky), roll out the dough to 1/8-inch thick. Shape the cookies using 1 1/2-inch round cutter and place them on a parchment-paper-lined baking sheet. Bake for 10 to 12 minutes, then let cool completely.
• Break up the chocolate into a bowl and set it over a small pot of simmering water (make sure the water doesn't touch the water). Add the butter and the peppermint flavor and stir the mixture steadily until it's fully melted and looks glossy and smooth. Remove the bowl and let the chocolate cool slightly.
• One by one, drop the cookies in the chocolate, then scoop them out with a fork to let the excess drip off. (Tap the cookies against the side of the bowl to help drain the extra chocolate.) Move them carefully to a wire rack or parchment-paper-lined baking sheet. When they're all coated, move the sheet to the refrigerator or freezer to set.

Steps:

• In a bowl combine the walnuts, sugar and cardamom. Butter a 9 by 9 by 1 3/4-inch baking dish. Cover phyllo with a very lightly dampened towel and keep covered at all times when it is not being used. Cut phyllo into 8 by 11-inch sheets. Place 1 sheet at a time on a work surface and lightly brush with butter. Place 2 tablespoons of the spiced sugar-nut mixture lengthwise down the center of each leaf of phyllo. Fold each sheet over several times lengthwise to form a 1-inch wide strip, enclosing the filling. Roll up each strip to make a coil and place flat (coil side up) in the prepared dish against the side to prevent it from uncoiling. Repeat the whole procedure with the rest of the phyllo sheets. Brush with butter and bake in a preheated 350 degrees F oven for 40 minutes.
• Combine all of the ingredients, except nuts, and bring to a boil. Simmer for 30 minutes, cool for 10 minutes, then strain. Pour over pastries once they have come out of the oven and let soak for 1 hour. Sprinkle with walnuts or pistachios.

Steps:

• For the cupcakes: Preheat the oven to 325 degrees F. Line a cupcake pan with 24 regular cupcake liners.
• Sift the flour, instant pistachio pudding, baking powder and cardamom into a bowl. Combine the buttermilk, sour cream and oil into another bowl and set aside. In the bowl of an electric stand mixer with the paddle attachment, cream the sugar and butter until the mixture is lighter in color and fluffy, about 7 minutes. Add the vanilla, almond and pistachio flavors. Add one egg at a time, scraping down the sides of the bowl after each addition. Turn the mixer to the lower speed, add the flour mixture and the buttermilk mixture, alternating between the two, beginning and ending with the flour. Lastly, fold in by hand, the salted chopped pistachios.
• Fill the prepared cupcake liners half full with batter and bake until golden and baked though, 25 minutes. Cool the cupcakes completely.
• For the date and honey filling: In a heavy-bottomed saucepan, combine the dates, honey, 1/4 cup water and cardamom together and cook until over medium-low heat until the mixtures becomes thicker, 10 to 15 minutes. Transfer the mixture to a dish and cool.
• For the orange cream cheese frosting: Whip the butter and cream cheese in the bowl of an electric mixer fitted with a paddle attachment at medium-high speed until the mixture is light and fluffy, about 5 minutes. Add the juice, orange extract, vanilla extract, salt and zest and beat until fully incorporated. Then lower the speed and add the powdered sugar incrementally and beat for 3 more minutes. Put the frosting into a pastry bag and cut 1/2 inch off the tip.
• To assemble: Using an apple corer, remove a piece of the cupcake from the center. Fill the cupcake with 1 teaspoon of the date and honey filling. Using a large round tip #809, pipe the orange cream cheese frosting and garnish with the toasted pistachios

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease cookie sheets.
• Melt butter in a small saucepan over low heat. Add pistachios and stir until butter is lightly browned and pistachios toasted. Pour into mixing bowl.
• Whisk in sugar and egg white. Mix in the flour, cardamom or ginger and whisk until smooth.
• Drop by teaspoonfuls about 2 inches apart on baking sheets. Bake 12 to 15 minutes or until golden brown. Immediately transfer cookies to rack to cool.