![]() It is quite thick, so you’ll probably have to dilute it with a tiny bit of water (but just a tiny bit). If you don’t want to use it as a baking component, you can drizzle it on ice cream and cakes. But it would work wonderfully in icecream, pancakes, sponge cakes and pretty much every batter that has liquid in it. Right now I’m testing a flavoured latte recipe and a muffins recipe. Honestly, your imagination is the limit when it comes to how to use this pistachio paste. But I wanted it runnier – so it will be easier to incorporate in cakes (yes, pistachio recipes are on their way!). If you’d like it to have more of a butter consistency (picture 3 above), you can stop there. It might look like it won’t turn into a paste, but give it other 2-3 minutes, and it will look like above. The steps to this pistachio paste are quite easy:īelow you can see the many stages of the paste.Īt a certain point, the pistachio mixture will become really thick and will stay like that for a few minutes. In my case, my container was about 3/4 full. Quick tip: try to use a small container for blending (if you don’t have too many pistachios) in this way, the paste will form faster. Anyway, keep in mind that they might be more expensive like this, and pistachios are quite pricy nuts.Īdd the nuts (120 grams) in the food processor and start blending. If you can buy them without shells, the better. Start by removing the shells of the pistachios and any extra dries skin that peels of easily. But if you’d prefer the paste salty, use salted pistachios, or add a pinch of salt. I prefer unsalted pistachios because I use this paste for baking. a decent food processor (mine is really small – it has 350 W, but a powerful one will definitely be better).120 grams of unsalted pistachios (I was left with 120 grams from a bag of 250g, after removing the shells).To make pistachio paste at home, you’ll need: I never thought it would be so easy to make nut butter, but you only need two things: the nuts and a decent food processor. And since I’m so crazy about them, I wanted to make my own pistachio paste (or butter) so I can use it in different recipes. ![]() I’m such a sucker for everything pistachio-flavoured: cookies, coffee, butter, you name it. The dough can be frozen and made ahead, which is perfect for those of us who like to be super prepared and on top of their holiday cookie game and have all their presents wrapped and under the tree by December 15 (not me but.maybe you?).Do you like pistachios? If you don’t, I’m afraid we can’t be friends. The cardamom adds a floral brightness that makes these cookies stand out amongst all of the chocolate and spiced desserts that fill your holiday table. (To be fair, I made these at a friend’s house and crushed them with a wine bottle instead). The dough comes from the honey-vanilla sablè recipe, and makes you feel fancy AF when you break out the mortar and pestle to grind up cardamom pods. This cookie is a two-part situation, since I would 500% eat the dough on its own. When I bake, I stress myself out about not having one, but hey-you just get a little more arm workout in! Everything came out totally fine without one, so yes, you can have your cookie and eat it too. The thing is, as a 24-year-old living in a tiny New York apartment, I do not own a stand mixer. But I’m at that point in my adult life where I, too, need a signature cookie: Enter, the pistachio thumbprint. ![]() For as long as I can remember, my mom would turn her kitchen into a chocolate chip cookie factory in December. Some people call this time of year cuffing season, but I prefer cookie season instead.
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