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Pistachio-Raisin Crisps
Credit:
Aaron Dyer
Recipe Summary
Yield: Makes 4 dozen
Ingredients
Ingredient Checklist
Unsalted butter, softened, for pan
1 cup all-purpose flour
1 cup unsalted shelled pistachios
3/4 cup golden raisins
1/4 cup sunflower seeds
1/4 cup packed light-brown sugar
1/2 teaspoon coarse salt
1/4 teaspoon baking soda
1 cup whole milk
Gallery
Pistachio-Raisin Crisps
Credit:
Aaron Dyer
Recipe Summary
Yield: Makes 4 dozen
Gallery
Pistachio-Raisin Crisps
Credit:
Aaron Dyer
Pistachio-Raisin Crisps
Credit:
Aaron Dyer
Pistachio-Raisin Crisps
Recipe Summary
Yield: Makes 4 dozen
Recipe Summary
Yield: Makes 4 dozen
Yield: Makes 4 dozen
Makes 4 dozen
Ingredients
Ingredients
- Unsalted butter, softened, for pan
- 1 cup all-purpose flour
- 1 cup unsalted shelled pistachios
- 3/4 cup golden raisins
- 1/4 cup sunflower seeds
- 1/4 cup packed light-brown sugar
- 1/2 teaspoon coarse salt
- 1/4 teaspoon baking soda
- 1 cup whole milk
Directions
Preheat oven to 350 degrees. Lightly butter a 9-by-5-inch loaf pan. In a bowl, combine flour, pistachios, raisins, seeds, brown sugar, salt, and baking soda. Stir in milk. Pour batter into prepared pan.
Bake until golden brown, about 50 minutes. Let cool completely in pan on a wire rack. Freeze at least 1 hour and up to 3 hours.
Preheat oven to 400 degrees. Remove loaf from pan. Using a serrated knife, cut into 1/8-inch slices; place in a single layer on rimmed baking sheets. Bake, flipping halfway through, until golden, about 15 minutes. Let cool completely on rack.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Pistachio-Raisin Crisps
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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Newest
All Reviews for Pistachio-Raisin Crisps
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
