Pistachio Crunch Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the flour, walnuts, and butter and mix well. Press the mixture into the bottom of a 9 x 13 inch pan. Bake in the preheated oven until the nuts are fragrant and the crust is lightly browned, 20 to 30 minutes. Cool.
• Mix together the cream cheese, vanilla, confectioners' sugar, and 1 cup whipped topping. Beat well, and spread the filling over the cooled crust. Refrigerate for 1 hour.
• Mix the instant pudding with milk until thick. Spread the pudding over the cream cheese layer. Top with remaining whipped topping, sprinkle with nuts, and decorate with maraschino cherries.

Steps:

• Preheat oven to 300 degrees. Toss together pistachios, coconut, oil, honey, lemon zest, cayenne, and 1/2 teaspoon salt. Spread on a parchment-lined rimmed baking sheet and bake, stirring once, until golden brown, about 15 minutes. Let cool completely. Crunch can be stored in an airtight container at room temperature up to 3 days.
• Arrange fruits on a serving platter. Sprinkle with lemon juice and a pinch of salt. Serve, with crunch on the side.

Steps:

• Spray a quarter-sheet tray with cooking spray.
• Combine the baking soda and vanilla paste in a small bowl and reserve.
• In a medium heavy-bottomed saucepan, combine the sugar, syrup, butter and 1 tablespoon water with a wooden spoon. Bring the mixture to 280 degrees F slowly over medium heat. Add the pistachios and cook, stirring constantly, until the mixture reaches 300 degrees F, or hard-crack. Remove from the heat and carefully add the baking soda and vanilla paste mixture, continuing to stir.
• Carefully turn out onto the greased sheet tray and spread thinly and evenly with a spoon. Sprinkle sea salt flakes over the top. Let cool at room temperature until hardened, 20 to 30 minutes.
• Break into pieces. Eat as-is or with vanilla ice cream. Store any remaining in an airtight container.

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).

Steps:

• Heat oven to 180C/160C fan/gas 4. Mix breadcrumbs, porridge oats, sugar and pistachios together and spread out in an even layer on a baking parchment-lined baking tray. Bake for 8 mins, stirring half way, until crisp and golden brown. Cool.
• Gradually beat the custard into the yogurt in a mixing bowl. Sweeten with the syrup or honey. Using dessert glasses or pots, layer up the pistachio crumbs, the nectarines and the custard mix.