Giadas Ceci Pistachio And Almond Mix Recipes

Steps:

• For the crust: Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch springform pan. Combine the biscotti, butter and sugar in a food processor. Blend until the mixture forms moist crumbs that stick together when pressed. Firmly press the crumbs into the bottom of the prepared pan. Bake until golden and feels firm to the touch, about 15 minutes. Cool to room temperature, about 20 minutes. Spread the cherry preserves over the cooled crust leaving a 1/2 to 1-inch border.
• For the filling: Place the chocolate chips in a medium bowl. Heat the cream in a medium saucepan over medium heat to just below a boil. Remove the pan from the heat and pour the cream over the chocolate chips. Stir until the chocolate is melted and the mixture is smooth. Add the dried cherries and 1/2 cup of the pistachios. Pour the chocolate filling over the cherry preserves and sprinkle the remaining 1/4 cup pistachios on top. Refrigerate for at least 5 hours or preferably overnight.
• Loosen the tart from the sides of the pan by running a thin metal spatula around the edge. Unmold the tart and transfer to a serving plate. Sprinkle with a pinch of salt flakes, if using. Cut into wedges and serve.

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).

Steps:

• Preheat the oven to 350 degrees. Line a baking sheet with parchment or waxed paper. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until combined, about 1 minute. Add the flour, baking powder, salt and lemon zest and beat just until combined. Add the eggs 1 at a time, beating well after each addition and scraping down the side of the bowl as necessary. Add the nuts and anise seeds and mix until combined. Transfer the dough to a lightly floured work surface and shape it into a 12-inch-long log. Transfer the log to the prepared baking sheet and bake for 10 minutes. Leave the oven on. Using a sharp serrated knife, cut the log on the diagonal into 1/2 -inch-thick slices. Place the biscotti cut side up on the lined baking sheet and bake for an additional 12 to 14 minutes, or until golden brown and crisp. Cool completely on a wire rack. Store the biscotti in an airtight container in a cool dry place for up to 2 weeks.

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.

Steps:

• Heat a large skillet over medium-high heat. Add 2 tablespoons of the oil to the skillet and heat for another 30 seconds. Add the mushrooms, garlic and 3/4 teaspoon salt to the skillet and stir. Cook undisturbed, until the bottom layer of mushrooms is golden brown, about 4 minutes. Stir and repeat until the mushrooms are evenly browned and cooked through, about 10 minutes. Add the remaining 1 tablespoon oil and the shallots and cook, stirring often, about 2 minutes. Deglaze with the wine and simmer until almost reduced, about 1 minute. Add the chicken broth and butter and simmer to emulsify and thicken slightly, about 3 minutes.
• Meanwhile, bring a large pot of water to a boil over high heat. Season generously with salt. Cook the pasta for 2 minutes less than the package instructions, until not quite al dente, about 10 minutes.
• Using a slotted spoon, spoon the pasta directly from the water into the sauce over medium heat. Add 1/3 cup pasta water to the skillet. Sprinkle the bare pasta with 1 cup of the Parmesan. Toss well to combine and coat in the sauce. Simmer, tossing often, to finish the pasta, about 2 minutes. Stir in the arugula until just wilted and add the remaining Parmesan. Sprinkle with the pistachios. Top with more Parmesan before serving, if desired.

Steps:

• Preheat the oven to 350 degrees F. Prepare 2 rimmed baking sheets with parchment paper.
• Using a hand-held mixer, beat together the egg whites and salt in a medium bowl on medium speed until soft peaks form, about 2 minutes. Sprinkle in the granulated sugar and continue to beat until very soft peaks form, another 2 minutes. Add the almond flour, slivered almonds, limoncello and lemon zest and use a rubber spatula to stir and fold until just combined. Scoop heaping 1 tablespoon mounds onto the prepared baking sheets.
• Bake, rotating the trays halfway through, until lightly brown on the edges, about 25 minutes. Remove and allow to cool for 10 minutes on the tray. Dust with the confectioners' sugar and serve with coffee.

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.

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.

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.