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Orange blossom pistachio paste. Roast the pistachios in a small skillet on medium heat for a few minutes, until very aromatic. Don't let them burn! Add 1 cup of roasted pistachios to the food processor (save the rest for garnish) and blitz until it resembles wet (green) sand. Add the honey, orange blossom water and salt and blitz again until it.
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Add the eggs, 1 at a time, waiting until the egg is fully incorporated into the batter before adding the next one. Add the honey and mix to combine. With the mixer running at low speed, alternate between adding the flour mixture and the buttermilk in 4 increments until combined. Stir in the vanilla extract, orange blossom water, and orange zest.
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Let cool to room temperature, about 1 hr. Beat butter, using an electric mixer on high, in a large bowl until fluffy, 1 min. Beat in cooled sugar mixture, 1 tbsp at a time, until each addition is.
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Add the flour and pistachios and mix until a uniform dough forms. Shape the dough into a disk, cover with plastic wrap and refrigerate for at least 3 hours or overnight. Preheat the oven to 325°F convection bake (350°F regular bake). Place the dough onto a work surface dusted with flour and roll it out to quarter inch thick round.
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Using a spatula, fold in the melted butter and crushed pistachios. Pour batter into the loaf pan. Top with thin orange slices & extra pistachios. Bake cake for 35-40 minutes, or until a cake tester or toothpick comes out clean all the way through. Immediately out of oven, pour simple syrup all over top of cake and let cool.
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Preparation. Step 1. Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, orange-blossom water and salt and pepper. Step 2. In a large bowl, place watercress and herbs. Set aside until you are ready to serve the salad; you can leave greens in refrigerator in an airtight container for a few hours.
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Remove from heat and stir in the saffron and honey. Whisk in the orange blossom water. Set syrup aside. Place the walnuts, pistachios, and cinnamon in a food processor. Pulse the mixture until the nuts resemble coarse crumbs. Place mixture in a bowl and set aside. Trim thawed phyllo sheets to fit your baking pan.
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Bowl #1: Sift flour and salt together. Bowl #2: Mix sugar with egg yolks until well combined. Bowl #3: Mix vanilla, orange zest, orange blossom water and butter. Combine bowl #2 and #3 and mix well. Then add the flour/salt bowl and mix until everything is incorporated. Divide dough into two halves, wrap in plastic wrap and refrigerate for 1.
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For the brownies: Preheat the oven to 350° F convection (177° C). Butter an 8×8-inch pan (20×20 cm), and line with parchment ( all the way around if you'd like, or just the bottom). Sift together the flour and cocoa powder. Set aside. Mix together the butter, canola oil, and orange blossom water. Set aside.
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To make the cookie dough. In a food processor, place the toasted pistachios and pulse until finely ground. Add the flour and sugar and pulse for about 15 seconds. Cut the cold butter into 1/3" cubes then add to the flour mixture. Pulse about 5 times (3 seconds each pulse) or just until the butter has incorporated.
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Place the sugar, ½ cup water, and corn syrup in a saucepan. Stir gently once or twice to moisten the sugar with the water/corn syrup. 420 g white sugar, 100 g corn syrup, ½ cup water. Bring the sugar-water mix to a boil over medium high heat, while swirling the pan a couple of times to help heat the sugar syrup evenly.
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Preheat the oven to 350° F. Butter a 8×4″ loaf pan. ****. In a medium mixing bowl, whisk the mashed bananas together with the melted butter and olive oil until very well combined. Add the eggs, orange blossom water, sugar, and salt, and whisk together until the whole thing is completely incorporated. In a large mixing bowl, combine the.
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How to layer pistachio baklava. Add the first set of phyllo sheets to the prepared back pan. Add the pistachio mixture, spreading it evenly across the phyllo dough. Lay out the remaining phyllo sheets over the nuts. Pour melted ghee over the baklava and cut the baklava into diamonds. Bake baklava until golden brown.
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Directions. In a medium saucepan, combine 150 milliliters of the water with the sugar and heat until the mixture reaches 240° F (115° C). Next, mix 75 grams of the cornstarch with the baking powder in a separate large saucepan, then whisk in the remaining 350 milliliters of water. Briefly bring the cornstarch mixture to a boil -- just long.
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Set aside. In processor, at moderate speed, beat together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition, then add orange rind, sour cream & vanilla, mixing in. Scrape down. Add the rest of the dry ingredients and nuts & mix until well combined. Spread batter evenly in pan and bake until wooden.
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Turn the pistachio marzipan out onto a work surface and knead it a few times. Form it into a log, wrap it up in plastic wrap and refrigerate. Will keep for at least a month in the refrigerator or up to 6 months in the freezer. Bring to room temperature before using in any recipe. Makes 13-14 ounces of pistachio marzipan.
