Tag Archives: Pistachio

FROM OUR RECIPE BOX- Pistachio Cheesecake

For our professional users, cheesecake is one of the more popular uses for Pistachio or Hazelnut Paste.

Pistachio Cheesecake

Here’s a great creamy cheesecake with delectable pools of pistachio paste. Serve it with fresh strawberries for a lovely spring dessert. Or garnish it with a dusting of shaved chocolate or gobs of fudge sauce for something more decadent.

Here’s the recipe for Pistachio Cheesecake.

Saint Patrick’s Day Cookie? Why not?

With Saint Patrick’s Day on the horizon, we got to thinking about all things green.  Pistachio Paste came to mind and our favorite Pistachio Harlequin Cookies.  (These are made with the same dough used to make the Pistachio Schoolboy Cookies.)  If piping cookies seems like too much fuss, here’s a closer look at how we made them.  First, here is the dough after mixing.  It is firm but softy enough to pipe.

We use a cookie press because it can be easier to handle than a pastry bag fitted with the star tip.

The dough has just the right consistency to retain its shape after baking.  You can still see the crisp impressions and a little browning on the ridges of the dough.

Once you dip the end of each cookie in the melted chocolate and butter mixture, place them on a silicone mat if you have one.  Or use parchment paper.  Let them sit at room temperature and they will set up and pop easily from the mat.

Here’s the finished result.  If you prefer a cookie with a richer green color, add a few drops of food coloring to the batter.

(Here is some useful information on how to stir the oil back into pistachio paste when you open the can.)

FROM OUR RECIPE BOX – Pistachio Schoolboy Cookies

Pistachio Schoolbor Cookies

We’re addicted to a wonderful cookie called Petit Écolier, (Little Schoolboy) made a company called LU. It’s a thick rectangle of milk or bittersweet chocolate sitting atop a not-too-sweet butter cookie.

Our version of this cookie is no after-school snack but a sophisticated treat that happens to be easy to make. We’re using a buttery pistachio cookie dough, which is rolled into a log then chilled. The dough is then sliced and baked. As soon as the warm cookies come from the oven, they are topped with thin pieces of chocolate. As the cookies cool the chocolate will melt into a shiny layer.

(Here is some useful information on how to stir the oil back into pistachio paste when you open the can.)

 Here is the Pistachio Harlequin Cookie Recipe.

OUR THANKS – O Magazine’s Chocolate Pistachio Pie

Chocolate Pistachio Pie photo by Anna Williams

Recently, we received a flurry of emails and calls looking for Pistachio Paste.  Why now we wondered.  Because of Oprah of course.  A yummy-sounding chocolate pie recipe in the November issue contains a secret ingredient, a few tablespoons of pistachio paste.  It looks sinfully good and a great use of a smaller amount of the paste. 

O Magazine’s Chocolate Pistachio Pie

Late Summer

The baskets at the local farmers markets are overflowing with ripe blackberries, peaches and sugar plums.  It is time to put up jam and have fruit and ice cream for supper.  (We know a Grandma that does just that when peaches or strawberries are in season.)

This month, we’ve paired a meltingly moist Almond Sponge Cupcake with ice cream and peaches for our version of Peach Melba. And we have a recipe for luscious Pistachio Ice Cream.  Eat it plain, pair it with sweet cherries or douse it in shavings of bittersweet chocolate.

FROM OUR RECIPE BOX – Peach Melba with Almond Sponge Cupcakes

Peach Melba, Almond Sponge

Here is a moist, rich cupcake with a subtle almond flavor and melting texture.  This versatile cake can be a star on its own when frosted with rich chocolate ganache.  Or it performs a supporting role in a summery dessert like Peach Melba.

Much has been written about Dame Nellie Melba the Victorian-era international opera diva. (Born Helen Porter Mitchell, she changed her name to Melba in homage to her birthplace Melbourne, Australia.)  Time was when chefs honored such stars with culinary creations, many that outlasted the fame of their namesake. Chef Auguste Escoffier bestowed that honor on her several times; Peach Melba, a peach coated in raspberry sauce over ice cream and Melba Toast, exquisitely thin toasted bread,  are two that remain on menus to this day.

Peaches and raspberries share the same season and compliment each other in color and flavor. Our little almond scented cupcake absorbs the melting ice cream, sauce and fruit juices allowing you to savor every last mouthful.

Peach Melba with Almond Sponge Cupcakes Recipe

FROM OUR RECIPE BOX – Pistachio Ice Cream

Pistachio Ice Cream

Smooth and creamy with the rich taste of pistachio nuts.  That about says it all.  We like to serve our ice cream freshly churned and somewhat soft.  Pistachio ice cream is delicious with chocolate sauce or chocolate shavings.

Pistachio Ice Cream Recipe

Festive Fall Baking Favorites

logo (2)When the days shorten, the weather cools and we start thinking of the holidays, there’s no better time to get back to baking. Perhaps that’s why professional bakers the world over celebrate their craft on October 16, the World Day of Bread. And why November 17 marks Home Made Bread day in the United States. We think it’s the ideal time to try something new to share with family and friends. 

For those who would like to get a jump on Holiday baking, we’re featuring three easy and popular cookies and confections. Orange Marzipan Truffles, Chocolate Rugelach and Pistachio Harlequin Cookies. 

FROM OUR RECIPE BOX– Pumpkin Apple Muffins, Cinnamon Streusel  

Pumpkin Apple Muffins with Cinnamon Streusel

Pumpkin Apple Muffins with Cinnamon Streusel


Many of us will have pumpkin purée on our shopping list for a Thanksgiving pie. But pumpkin purée is a versatile ingredient that gives color, flavor and moistness to muffins and cakes.  In this simple recipe, we blended the purée with a little bit of spice, tart apples and cranberries to make a tender muffin batter.  The topping incorporates Cinnamon Schmear to add an aromatic crunch to the muffins.  Not too sweet, these muffins would be delicious at a brunch.  Or when made up into mini loaves and served with ice cream, this batter makes a colorful seasonal dessert. 

For the Pumpkin Apple Muffins Recipe, click HERE.  

FROM OUR RECIPE BOX – Orange Marzipan Truffles  

Orange Marzipan Truffles

Orange Marzipan Truffles


This simple recipe will make a confectioner out of any home cook.  Gently knead our Love’n Bake Marzipan with orange rind, which gives the paste a hint of citrus flavor.  Divide it into small morsels, roll them into balls then dip them in melted chocolate and chopped almonds.  You can add a teaspoon or two of your favorite flavoring; vanilla, rose water or orange liqueur would be delicious.  Use lemon or lime zest to change the flavor profile slightly. These keep well and are lovely as home made gifts. 

For the Orange Marzipan Almond Truffles Recipe, click HERE

FROM OUR RECIPE BOX – Chocolate Rugelach  

Chocolate Rugelach

Chocolate Rugelach

You know how some cookies on the platter always get eaten first?  These rugelach are just such a cookie.  The crust is flaky and buttery, a perfect foil for the intense cocoa flavor of the Chocolate Schmear Filling.  This cream cheese and butter crust is foolproof and easy to make.  And is works as well with our Almond and Cinnamon Schmear Fillings. Sprinkle some chopped walnuts over the Schmear before rolling the pastries if you want to add more crunch. 

For the Chocolate Rugelach Recipe, click HERE



FROM OUR RECIPE BOX – Pistachio Harlequin Cookies  

Pistachio Harlequin Cookies

Pistachio Harlequin Cookies

This butter cookie is for those who love the delicate taste of pistachios.  Our Pistachio Paste is blended along with the butter to make a firm but pipeable dough. We like to make these into fat fingers piped using a pastry bag fitted with the star tip. The ridges in the cookies help hold a light dusting of powdered sugar or chocolate.  But the dough works well for thumbprint cookies. Use a scoop to make round balls of dough then indent the center and fill with raspberry jam before baking. 

For the Pistachio Harlequin Cookie Recipe, click HERE.