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Tempting pastry creations with salted organic pistachios

Pistachio macaroons

Pistachio macaroons are not only a visual eye-catcher, but also a culinary delight. They combine the sweet taste of macaroons with the savory character of pistachio. Preparation begins with choosing the right ingredients. Of course, the focus is on the pistachio. Organically grown and salted pistachios are the first choice because they have an intense taste and are free of harmful additives. The recipe is simple: you need 200g sugar, 125g ground almonds, 100g ground organic pistachios, two egg whites and a pinch of salt. First, sugar and almonds are mixed together. The egg whites are then whipped with a pinch of salt to form egg whites and folded into the sugar-almond mixture. Now comes the heart of the recipe: the pistachios. They are finely ground and then folded into the remaining mixture. The dough is divided into small portions and spread on a baking sheet. After about 10-15 minutes in the preheated oven at 180 degrees Celsius, the macarons are finished baking. Another advantage of this treat is its long shelf life - if you manage not to eat them all right away!

Pistachio chocolate cake

Start with the chocolate dough. For this you need 200g dark chocolate, 100g butter, 4 eggs, 150g sugar and 50g flour. Melt the chocolate together with the butter in a water bath and then let this mixture cool down a little. Beat the eggs with the sugar until foamy and then add the cooled chocolate-butter mixture. Sift the flour over it and mix everything into a smooth dough. Now the pistachios come into play. Take about 100g of salted organic pistachios and chop them roughly. Sprinkle two thirds of it into the dough and stir it well again. Place the dough in a greased springform pan (26 cm diameter) and sprinkle the remaining pistachios over it. Now bake the cake at 180°C (fan oven: 160°C) for about 25 minutes. The finished cake is crispy on the outside and juicy on the inside – a real taste experience! The slightly bitter taste of the dark chocolate harmonizes wonderfully with the salty accent of the pistachios. Add a cup of coffee or a glass of red wine and the enjoyment is perfect.

Pistachio cupcakes with sea salt

To prepare these little delicacies you need 125g flour, 1 teaspoon baking powder, 100g sugar, a pinch of salt and of course 50g salted organic pistachios. One egg and 60ml milk ensure the right texture of the dough. First, preheat the oven to 180 degrees. Meanwhile, mix the flour with the baking powder, sugar and a pinch of salt in a bowl. In a second bowl, crush the pistachios into a coarse paste and mix it into the egg and milk. Now comes the exciting part: Mix the dry ingredients with the wet mixture to form a homogeneous dough. Pour this into your prepared cupcake cases and bake for about 20 minutes. Once the pistachio cupcakes have cooled, you can sprinkle them with a little powdered sugar or enjoy them plain. The sea salt in the pistachios gives the cupcakes a surprising flavor and makes them an irresistible treat.

Pistachio biscotti with sea salt

To make these heavenly pastries you only need a few simple ingredients: organic pistachios, flour, sugar, eggs and of course the essential sea salt. The preparation is simple and straightforward. First, the pistachios are roasted in a dry pan until they start to smell fragrant. They are then roughly chopped. The chopped pistachios are then mixed with the remaining dough - a mixture of flour, sugar and eggs. The highlight of this recipe is the fine sea salt, which is added last. A pinch of it is enough to balance out the sweet batter and add a playful touch. The biscotti is then shaped and baked in the oven until golden brown. The result is incredibly delicious pastries with a crunchy outer layer and a soft interior full of nutty goodness. Although these biscotti are a treat on their own, they can also be wonderfully combined with other delicacies. They go well with a cup of hot coffee or tea and are the perfect pastry for a cozy afternoon.

Salted pistachio cheesecake

Start with the base: Finely crumble 200g butter biscuits and add 100g melted butter. The special thing here is 50g of coarsely chopped, salted pistachios that are added to the mixture. Mix everything well and press into a springform pan. Bake in a preheated oven at 180 degrees for about ten minutes. For the filling you need 500g quark or cream cheese, depending on your preference, plus 150g sugar and the pulp of a vanilla pod. Mix these ingredients well until a creamy mixture is formed. Then add two eggs and mix well again. Now the star of the recipe comes into play: the salted organic pistachios. You need about 100g of it. They can be chopped roughly because you want them to remain chunky in the cake. Fold the pistachios into the cream cheese mixture and place everything on the pre-baked base. Bake the cake in the oven at 160 degrees for about 45 minutes. Finally, sprinkle the cooled cake with a few more chopped, salted pistachios and, if necessary, top it off with a little powdered sugar. And voila! A wonderfully delicious, salted pistachio cheesecake! This cake is a real taste explosion and a real alternative to classic cheesecake variants.
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