Dastony Organic Pistachio Butter Description
At Dastony great nut butter is the name, and simplicity is the game. Our butters are single-ingredient, meaning the true flavors of the nuts and seeds aren't overshadowed by added salt, sugars, or oils. Our signature low temperature stone grinding process minimizes heat, friction, and oxidation, preserving vital heat-sensitive nutrients. This ancient method also produces the absolute silkiest, most decadent texture imaginable. Highly versatile, our butters are a pantry essential, lending added creaminess, flavor, and nutritional goodness to a variety of recipes.
Free Of
Peanut and GMOs.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 2 Tbsp. (28 g)
Servings per Container: 8
| Amount Per Serving | % Daily Value |
|
| Calories | 160 | |
|
| Total Fat | 13 g | 17% |
|
| Saturated Fat | 1.5 g | 8% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 8 g | 3% |
|
| Dietary Fiber | 3 g | 11% |
|
| Total Sugars | 2 g | |
|
| Includes 0g Added Sugars | | 0% |
|
| Protein | 6 g | |
|
| Vitamin D | 0 mcg | 0% |
|
| Calcium | 30 mg | 2% |
|
| Iron | 1.1 mg | 6% |
|
| Potassium | 290 mg | 6% |
|
Other Ingredients: Organic raw pistachios.
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Chocolate Thumbprint Cookies With Pistachio Cream
Thumbprints are high on the list of favorites for many cookie lovers. It’s the slightly gooey dollop in the center of buttery shortbread that makes knees buckle and hearts go pitter-patter. In this recipe, rich chocolate shortbread (made with coconut sugar!) is paired with a velvety pistachio cream, taking an established winner into new blue-ribbon territory.
Chocolate Thumbprint Cookies With Pistachio Cream
- 4 Tbsp. unsalted butter
- ? cup coconut sugar
- 1 large egg (yolk only)
- 1 tsp. vanilla extract
- ¼ tsp. pistachio extract
- 1-¼ cups flour
- ? cup cocoa powder
- 6 Tbsp. white chocolate
- 3 Tbsp. pistachio butter (or pumpkin butter)
- ½ tsp. sea salt
- ½ cup coarsely chopped pistachios
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
- In bowl of stand mixer, beat together butter and sugar until light and fluffy, about 3 minutes.
- Add egg yolk, pistachio extract and vanilla extract and blend until combined.
- Slowly add flour and cacao powder and blend on low until stiff dough forms. (Note: Add small bit of milk of choice if crumbly.)
- Roll dough into silver dollar-sized balls and arrange on prepared baking sheet.
- Using thumb or measuring spoon, press balls in center to flatten slightly and form indentation.
- Bake for 8-10 minutes, until edges are puffed and slightly darkened.
- In microwave-safe bowl, warm white chocolate in 30-second increments until melted.
- Stir pistachio butter into white chocolate until smooth.
- Fill cookie indents with mixture, sprinkle on pistachios and sea salt and cool cookies on wire rack until centers are set.
Note: Feel free to add fewer nuts to some, or leave off entirely, for added variety.
Get the sweet ingredients you’ll need!
