هذه الفستق الحلبي اللذيذ ، لا تختلف عن الهش ، يمكن أن تقطع إلى أي حجم. يتم حزمها بشكل فردي أو في مجموعات ، انهم فقط على حق لزملاء العمل خارجا أو تحديد موعد لسانتا.
المصدر: مارثا ستيوارت ليفينغ ، كانون الأول / ديسمبر 2007
يخضع أو يستسلم
مكونات
الاتجاهات
ملاحظات كوك
يمكن تخزين القضبان في حاوية محكمة الإغلاق في درجة حرارة الغرفة لمدة تصل إلى أسبوعين.
This is a delicious Aleppo pistachio that is no different from the brittle, it can be cut into any size. It is packaged individually or in sets, they are just right for colleagues outside or setting a date for Santa. Source: Martha Stewart Living, December 2007. It makes thirty 1 1/2-inch squares. Ingredients: vegetable oil, 2 cups granulated sugar, 1/4 cup water, 10 ounces shelled raw pistachios, finely chopped (2 cups), 1/2 teaspoon coarse salt. Directions: 1. Grease a 13-inch by 9-inch baking sheet with oil. Line with parchment, allowing 2 inches to hang over the long sides. Bring the sugar and water to a boil in a small saucepan over medium-high heat, swirling the pan to wash down the sides and brushing with a wet pastry brush to prevent crystals from forming. Boil the mixture without stirring until it turns medium amber, 10 to 12 minutes. 2. Remove from the heat and stir in the pistachios and salt. Pour the mixture onto the prepared baking sheet, spreading quickly and evenly with an offset spatula. Let cool just until set but still pliable, about 2 minutes. Using the parchment as handles, transfer the almond candy to a cutting board. Cut the praline directly into bars of the desired size using a lightly oiled serrated knife. Let cool completely. Notes Cook: The bars can be stored in an airtight container at room temperature for up to two weeks.
27.04.2023 @ 17:11
This is a delicious Aleppo pistachio that is no different from the brittle, it can be cut into any size. It is packaged individually or in sets, they are just right for colleagues outside or setting a date for Santa. Source: Martha Stewart Living, December 2007. It makes thirty 1 1/2-inch squares. Ingredients: vegetable oil, 2 cups granulated sugar, 1/4 cup water, 10 ounces shelled raw pistachios, finely chopped (2 cups), 1/2 teaspoon coarse salt. Directions: 1. Grease a 13-inch by 9-inch baking sheet with oil. Line with parchment, allowing 2 inches to hang over the long sides. Bring the sugar and water to a boil in a small saucepan over medium-high heat, swirling the pan to wash down the sides and brushing with a wet pastry brush to prevent crystals from forming. Boil the mixture without stirring until it turns medium amber, 10 to 12 minutes. 2. Remove from the heat and stir in the pistachios and salt. Pour the mixture onto the prepared baking sheet, spreading quickly and evenly with an offset spatula. Let cool just until set but still pliable, about 2 minutes. Using the parchment as handles, transfer the almond candy to a cutting board. Cut the praline directly into bars of the desired size using a lightly oiled serrated knife. Let cool completely. Notes Cook: The bars can be stored in an airtight container at room temperature for up to two weeks.