White Fruitcake – Almond & Pistachio

Fruitcake CCHD4 cups chopped dried fruits and nuts of  your choice – I like:

  • red and green cherries
  • pineapple
  • candied ginger
  • dates
  • golden raisins
  • pistachios
  • pecans

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Pistachio Wreaths

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  • 1 cup flour
  • 3/4 cup plus 1 tbsp cornstarch
  • 1 tsp baking powder
  • 1/2 tsp salt

Mix altogether and set aside.

In a mixer bowl, beat

  • 1 stick (4 oz) of soft butter
  • 1/2 cup sugar
  • 2 egg yolks
  • 2 tsp vanilla
  • 1/2 tsp almond extract

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Pistachio Thumbprints

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1 egg

1/4 tsp almond extract

1/4 tsp lemon extract

2 cups flour

1/3 cup pistachios

3/4 cups sugar

1/8 tsp salt

2 sticks softened butter

In a small bowl,  mix the egg and two extracts.  In bowl of food processor, put the flour, sugar and pistachios.  Pulse 8-10 times.  Add egg mixture and process until the dough comes together.  Remove and put on table and knead till smooth.

Take a generous teaspoon of dough and roll it into a ball.  Make a thumbprint in the center.  Bake at 350 degrees or about 12 minutes.  Remove and cool.

Melt 4 oz of good white chocolate in a microwave on 50% at 10-20 second intervals or until melted and smooth.  Put into a heavy duty plastic bag, snip the end and pipe into wells of cookies.  Put some chopped pistachios on top and let set. (You can add some dried cranberries if you wish).

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Pistachio Shortbread Cookies

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Click image to watch video.

1-3/4 cups flour
1 cup finely chopped pistachios
1/3 cup sugar

Combine the above and then add 1 cup (2 sticks) of cool butter and blend until a dough. Roll out on a lightly floured surface and cut out shapes of your choice. Put on a lined cookie sheet and bake for 15-18 minutes at 325 degrees or until just starting to brown on the edges.

If you wish, after the cookies are cool, you can dip one half in melted white chocolate and sprinkle more chopped pecans on the chocolate and then let set. These freeze well.

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