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Lemon Pistachio Wreaths

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raw vegan gluten free Lemon Pistachio Wreaths served with almond milk~ raw, vegan, gluten-free ~

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, I used unsalted roasted pistachios.  If you have salted ones, that’s ok, just hold off on adding the Himalayan salt. Give the dough a taste test to see if it is needed before adding. Finding genuinely raw pistachios is next to impossible to find because they don’t last long in their raw state. They are therefore dried and roasted after harvesting and before shipping.

I had a very kind reader send me a package of raw fresh pistachios from their orchard and much to my shock… they didn’t even taste like any pistachio that I have ever encountered. Unprocessed, the fresh pistachio nuts inside are sweet and moist.

When it comes to roasted pistachios, we look for fresh ones that are still in their shells and have to crack ourselves. How do we find fresh ones? First off, we don’t purchase nuts from the bulk section of the grocery store. If you have to, taste test a few before bagging them up. Nuts go rancid if not properly stored.

While we are at it, let’s 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 combination of lemon and pistachio taste amazing together. Taking in so much knowledge is making me feel weak, must eat cookies, and restore my energy!  Enjoy!

delicious raw vegan gluten free Lemon Pistachio Wreaths served with almond milkIngredients:

Dry Ingredients:

Wet Ingredients:

Toppings:

Preparation:

  1. In a food processor, fitted with the “S” blade, separately break down the cashews to flour and set them aside.
    • Try macadamia nuts or almonds with their skins removed if you can’t eat cashews.
  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 too much of its natural oil.
    • Do not use coconut flour in place of the shredded coconut. Coconut flour is very absorbent and will make the cookies too dry. There is a reason that I used 2 forms of coconut in the recipes.
  3. Pulse together the cashew flour, coconut flour, shredded coconut, and salt.
    • Raw coconut flour ~ I don’t recommend substituting.  This flour helps to absorb moisture.  It is unique in that way.
  4. Add the sweetener, vanilla bean pod, lemon juice, and extracts.  Process until it starts sticking together and forms a ball.  The dough is very sticky.
    • Instead of lemon extract ~ use a few teaspoons of fresh lemon zest.  Taste test to your liking.
    • If you don’t have the vanilla-infused agave already made up, add 1 tsp vanilla bean powder. We want the vanilla flavor to be rich but not overwhelming.
  5. Wrap the dough in plastic wrap and place in the freezer for approximately 40 minutes or until chilled through.
    • This step is very important.  If you attempt to skip it, you will find the dough too 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.
    • Repeat the process until all the dough is used up.
  7. Dry at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) in the dehydrator for approximately 10-16 hours or until desired dryness is reached.
  8. Frost, decorate, and eat! If you make the frosting recipe that I link above, it will make more than what is needed. BUT you can freeze the excess.

Culinary Explanations:

  • Why do I start the dehydrator at 145 degrees (F)?  Click (here) to learn the reason behind this.
  • When working with fresh ingredients, it is important to taste test as you build a recipe.  Learn why (here).
  • Don’t own a dehydrator? Learn how to use your oven (here). I do however truly believe that it is a worthwhile investment. Click (here) to learn what I use.

 

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 neighbor’s 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 the 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.

 

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.

 

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12 thoughts on “Lemon Pistachio Wreaths”

  1. Blanka says:
    December 17, 2012 at 2:23 am

    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

    Reply
    • amie-sue says:
      December 17, 2012 at 11:13 am

      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

      Reply
  2. Sathya says:
    December 17, 2012 at 6:09 am

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

    Reply
  3. Carolyn Guercio-Wisler says:
    December 17, 2012 at 6:30 am

    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!!

    Reply
  4. Kathleen says:
    December 17, 2012 at 6:40 am

    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!!

    Reply
    • amie-sue says:
      December 17, 2012 at 11:11 am

      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

      Reply
  5. Annie Summer says:
    December 17, 2012 at 8:36 am

    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.

    Reply
  6. Gayle says:
    December 17, 2012 at 9:13 am

    will be trying these for Christmas! Beautiful!

    Reply
    • amie-sue says:
      December 17, 2012 at 10:53 am

      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

      Reply

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