- Hide menu

Lemon-Pistachio Wreaths

FavoriteLoadingAdd to favorites

I love lemon, I love pistachios, I love cookies and I love wreaths!  I think it is safe to say that I love these  Lemon-Pistachio Wreath cookies.

For this recipe be sure to use raw pistachios.  If they are roasted and/or salted, it will affect the flavor.  To ensure freshness buy the ones that are still in their shells and while we are at it, lets crack open the nutritional benefits of pistachios!  A one ounce serving of pistachios contains approximately 49 kernels, 170 calories and a variety of different vitamins, minerals and beneficial phytonutrients.  Pistachios are also a great source of vitamin E which is a powerful fat-soluble antioxidant, essential for maintaining the integrity of cell membranes and often recommended for healthy and beautiful skin. Vitamin E also does an excellent job of protecting the skin from UV damage, providing daily defense against premature aging and skin cancer.  So just think,  after a few of these wonderful cookies, you are going to be well on your way to glowing with true beauty and long life!?  Did you know that Pistachio trees are wind-pollinated?  One male tree produces enough pollen for 25 nut-bearing females.  Female trees produce their first nuts at about age five and can bear fruit for up to 200 years. Fascinating!  These cookies are not too sweet and the lemon and  pistachio taste great together.

Taking in so much knowledge is making me feel weak, must eat cookies and restore my energy!  Enjoy!

Ingredients:

Dry Ingredients:

Wet Ingredients:

  • 1/3 cup raw vanilla infused agave nectar
  • 1/2  soaked vanilla bean, that was in the agave
  • 2 tsp vanilla extract
  • 1 tsp lemon extract
  • 2 Tbsp fresh lemon juice

Toppings:

  • 1/2 cup shelled unsalted pistachios, coarsely chopped
  • 1/4 – 1/2 cup dried cranberries, rough chopped
  • Lemon Buttercream Frosting

Preparation:

  1. In a food processor, fitted with the “S” blade, separately break down the cashews to a flour  and set aside.
  2. If your shredded coconut is not very fine add it to the food processor and process to a fine texture.  Don’t over process, which will release to much of its natural oil. See photo below for the texture of my cashew flour.
  3. Pulse together the cashew flour, coconut flour, shredded coconut, and salt.
  4. Add agave, vanilla bean pod, lemon juice and extracts.  Process until it starts sticking together and forms a ball.  The dough is very sticky.
  5. Wrap the dough in plastic wrap and place in the freezer for approximently 40 minutes or until chilled through.  This step is very important.  If you attempt to skip it you will find the dough to sticky to deal with.  You could also place the dough in the fridge overnight if you wanted to do this in phases.
  6. Once chilled, line your work surface with plastic wrap and place the chilled dough ball in the center.  Cover with another piece of plastic, then start to roll the dough out to about 1/4″ thick.  Remove the top plastic and using cookie cutters, cut out your shape(s) and transfer them to the mesh sheet that comes along with your dehydrator.
  7. Dry at 115 degrees in the dehydrator for approximately 10-16 hours or until desired dryness is reached.
  8. Frost, decorate and eat!

Suggested Sous Chef Substitutions:

  • Cashews ~ try macadamia nuts or almonds with their skins removed.
  • Lemon extract ~ use a few teaspoons of fresh lemon zest.  Taste test to your liking.
  • Raw coconut flour ~ I don’t recommend substituting.  This flour helps to absorb moisture.  It is unique in that way.
  • Dehydrating ~ I have not tested baking these in the oven.  So if you are interested in that method, you will need to experiment.

This is how fine I ground my cashews.  Remember, cashews don’t require soaking.

Cover your cutting board with plastic wrap, then place the dough in the center and cover
with a top piece of plastic.  Please, don’t skip this step.  If you do I am not to be held
responsible if your dough sticks to the board, rolling-pin, floor, fingers,
or your neighbors dog.  :) Been there and done that
and my wish to save you from that hair pulling experience.

Roll out to about 1/4″ thickness.  Be sure to roll the dough out evenly.  Remove top layer
of plastic when you are ready to use your cookie cutters.  Don’t toss the plastic just yet
because you will repeat this process over and over, until the dough is used up.

Having the bottom layer of plastic not only prevents your dough from sticking to the
surface, it also helps when it comes to removing the cookie shape from the surface.  The
least amount of times you have to handle the dough the better.

Take a look at the center row.  I recommend using a piping bag to put the frosting on with
so you have better control.  Sprinkle the pistachio bits on the frosting and hand select where you
place the cranberries.  You want to disperse the red around the cookie evenly.

Facebook Pinterest Twitter Plusone Stumbleupon

m4s0n501

13 thoughts on “Lemon-Pistachio Wreaths

  1. Blanka says:

    Oh you are such a creative Goddess! I am Czech and we are all about making and baking Christmas cookies, everyone is traditionally supposed to have at least 12 kinds – and it has not been easy in the raw world… But with all your recipes and some extra inspiration, I think I may just have the most beautiful Christmas cookie tray ever and not a sugar grain in sight!
    XXX, Blanka

    • amie-sue says:

      Oh Blanka… you made my morning. :) Thank you. I have some more recipes for the holidays to release. This week I will be releasing a recipe a day to further help you out. hehe I have so much to share, I just worry about overloading everyone. Merry Christmas! amie sue

  2. Sathya says:

    These look beautiful! But I could not get the link for the Lemon Buttercream Frosting to work. Thanks.

  3. Hi – I clicked on the lemon frosting recipe and it goes to a list of recipes, none of which are the frosting. Can you please let me know the ingredients of your frosting?

    Thanks so much – I love your recipes!!

  4. Kathleen says:

    Dear Amie,
    Thank you so very much for your gorgeous site and scrumptious-looking photos! I want to make everything!! I am really looking forward to making some of your cookie recipes. Thank you, thank you, thank you for creating some traditional-looking Christmas cookies! I have not been able to make Christmas cookies with my children for the last few years, due to food allergies. We will be very excited to try your spritz and these wreaths, among the other delectable looking options that are tempting us :)
    Is the lemon buttercream frosting recipe available? It appears as if there is a link; however, I cannot locate the recipe on your site.
    Thank you!!

    • amie-sue says:

      Good morning Kathleen,

      Your welcome and thank you! Your kind words are so encouraging. This year I have been really working on making traditional “looking” Christmas cookies like you mentioned. I have so many wonderful memories tied to them. When I go to the grocery store I pass the stands of pre-made and decorated Christmas cookies and I yearn for their festive looks… the little colored balls and bright colors. hehe I hope you make some of the recipe and create wonderful new memories with your children. Merry Christmas, amie sue

  5. Annie Summer says:

    Wow! These really look lovely! I will be using an oven to “cook” these as I am away from home and my dehydrator. I’m thinking just taste testing for doneness using the lowest setting, 200 degrees, maybe cracking the oven door a smidge to slow it down. I’ll let you know how they turn out. Love how you’ve decorated these.

  6. Gayle says:

    will be trying these for Christmas! Beautiful!

    • amie-sue says:

      Wonderful Gayle… enjoy and let me know how they turn out for you. They are so festive with the green pistachios and the red in the dried cranberries. Visually exciting. Have a wonderful Christmas. amie sue

  7. [...] cute are these raw lemon-pistachio wreaths from the Nouveau Raw blog? SO cute, right? What a wonderful holiday treat idea! And free of [...]

Leave a Reply

Your email address will not be published. Required fields are marked *

4 − three =

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>