Cooking-ez.com

1,080 easy and fully explained recipes, with 11,859 photos and 77 videos

Pistachio powder or paste

Pistachio paste has a similar texture to almond paste, but the similarity ends there, as its flavour and colour are quite characteristic.

233,688 133.9/5 for 16 ratings

Grade this recipe:

Last modified on: October 13^th 2010

For 400 g, you will need:

1 200 g pistachios
2 200 g caster sugar
3 4 tablespoons water
4 1 egg white (optional)
Total weight: 490 grams

Change those ingredients for: 200 g 400 g 800 g 1 kg 200 g

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
16 min.	15 min.	17 min.	48 min.

Keeping: A few days in the fridge, in a closed jar.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

Step by step recipe

Stage 1

Pistachio powder or paste : Photo of step #1

Preheat oven to 170°C (340°F).

You can buy pistachios already blanched with their skins removed (the green ones on the left in the photo), or still in their skins (usually cheaper).

Stage 2 - 2 min.

Pistachio powder or paste : Photo of step #2

For this recipe the pistachios need to have the skins removed, so if you need to do this, plunge them for 2 minutes into boiling water. Drain, then slip off the skins, which should now be quite easy.

Stage 3 - 5 min.

Pistachio powder or paste : Photo of step #3

Spread out on a baking sheet, and put in the oven to dry roast for about 5 minutes.

Stage 4 - 10 min.

Pistachio powder or paste : Photo of step #4

Meanwhile heat 200 g caster sugar and 4 tablespoons water together in a small pan over high heat, and bring up to 120°C (250°F), using an electronic thermometer if possible.

Stage 5 - 5 min.

Pistachio powder or paste : Photo of step #5

When this temperature has been reached, tip the pistachios all at once into the pan.

Stage 6 - 15 min.

Pistachio powder or paste : Photo of step #6

Then stir with a wooden spatula. After a few seconds the mixture should become grainy.

If this does not happen immediately it is because the sugar has not reached 120°C (250°F) yet. Don't worry, just keep stirring for a while longer until the change occurs.

When the mixture has turned grainy (like in the photo), stop stirring, remove from the heat and leave to cool.

Stage 7 - 1 min.

Pistachio powder or paste : Photo of step #7

Tip the cooled contents of the pan into a blender or food processor.

Stage 8 - 3 min.

Pistachio powder or paste : Photo of step #8

Blend until it becomes evenly ground and green: pistachio powder.

If you wish to use this powder for flavouring biscuits, a cake or a cream for example, use as it is. The powder is quite easy to incorporate.

Stage 9 - 2 min.

Pistachio powder or paste : Photo of step #9

If you want pistachio paste, to fill chocolates for example, it's useless to blend any longer as, unlike praline, it will not turn into a paste like this.

All that's needed is the addition of a little egg-white (as for marzipan) to bind the powder.

Stage 10 - 5 min.

Pistachio powder or paste : Photo of step #10

The paste is best kept refrigerated, preferably spread into sort of flat cake, and wrapped in plastic film. Keep the powder at room temperature in an airtight jar.

Remarks

You will note that this recipe, unlike many others, does not contain almonds, just pistachios and sugar.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,098 Kcal or 8,784 Kj	44 gr	238 gr	108 gr
105 %	17 %	22 %	16 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
428 Kcal or 1,792 Kj	9 gr	49 gr	22 gr
21 %	3 %	5 %	3 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 400 g : 2.41 €

Note : These prices are only approximate

Change currency:

Some recipes that use this recipe

Mini apricot and pistachio brioches

These mini brioches are made with dried apricots and have double pistachio flavour: in the dough itself, which is tinged green, and with dry-roasted pistachios added whole.
27,5304.1/5 for 20 ratings 18 min.

Pistachio custard tart

Similar in texture to a classic rich French custard tart, this version has the same sweetcrust pastry case, but the filling has a delicious pistachio flavour, rather than the normal vanilla.
51,129 24.3/5 for 15 ratings 1 hour

Pistachio shortbread biscuits

These melt-in-the-mouth biscuits are "double pistachio", as they contain both pistachio paste and toasted chopped pistachios.
88,6855/5 for 3 ratings 2 hours 58 min.

Pistachio ice cream

Rediscover the real, delicate taste of pistachio in this ice cream with its very definite flavour.
40,796 13.8/5 for 17 ratings 51 min.

Pistachio panna cotta with custard

In this dessert, the pistachio panna cotta is teamed with real vanilla custard and topped with a few caramelised pistachios.
11,993 25/5 for 1 ratings 3 hours 12 min.

See all recipes that use it

Source

Home made.

More recipes?

This recipe uses (among others)

	Pistachios: You can check-out other recipes which use it, like for example: Pistachio panna cotta with custard, Frozen Nougat, Moist cereal bars, Nougat, Chocolate cereal bars, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Crème brulée, Household cake (Gâteau de ménage), Rhubarb tart, French Family Cake, Plum tart, ... All
	Water: You can get more informations, or check-out other recipes which use it, for example: Fillet of beef in a rosemary crust, How to cook rice in rice-cooker, Chorba, Bacon rolls, Leavened bread, ... All

Other recipes you may also like

Passion fruit jellies

Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
86,4874/5 for 8 ratings 2 hours 30 min.

Tiramisu

Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
110,6805/5 for 1 ratings 49 min.

Herb olive oil

This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...
70,7043.8/5 for 12 ratings 21 min.

Sugar syrup

This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.
119,8385/5 for 1 ratings 8 min.

Tartiflette

A personal version of a classic recipe from Savoy.
97,442 14.6/5 for 11 ratings 1 hour 27 min.

News list of cooking-ez.com

Note: We'll never share your email with anyone else.

Post your comment or question

Your 13 comments or questions on this recipe

By the use of the food processor and his blade.
Posted by jh march 12^th 2015 at 09:23 (n° 13)
How did you get it that green from step 7 to 8
Posted by shafique march 11^th 2015 at 21:24 (n° 12)
Thanks very much very easy to understand
Posted by nata february 1^st 2015 at 13:36 (n° 11)
I think you can try using a blender, it's not gonna be easy, but with a container a little bit bigger than the blender head, it could be possible.
But perhaps if you could ask for a friend with a food processor, it will be much much easier...
Posted by jh december 20^th 2014 at 11:01 (n° 10)
SO, I really want to make this but i don't have a food processor and probably won't for a while so, can I do this in a blender or perhaps a magic bullet blender? (I just want to make powder, not the paste, for macarons) Please and thank you!
Posted by Sophia december 19^th 2014 at 21:02 (n° 9)
Read the recipe, step #10
Posted by jh january 21^th 2014 at 09:03 (n° 8)
How to store this and till how many days we can store in freezer??
Posted by Anonymous january 20^th 2014 at 17:28 (n° 7)
It will be light green with the powder in a cake, if you want a strong color you should use food coloring.
Posted by jh june 5^th 2011 at 09:20 (n° 6)
If you use the powder in a cake, will it make the cake green or do you need to add food coloring?
Posted by Anonymous june 4^th 2011 at 23:28 (n° 5)
Wait for about 15 minutes and it will be OK.
Posted by jh june 3^rd 2011 at 07:37 (n° 4)
Okay...heated sugar and pistachio and water to 250, how much should I cool before putting into food processor? Do you have an approximate temperature?
Posted by Stacy june 2^nd 2011 at 18:27 (n° 3)
Thank's Vicky, appreciate.
Posted by jh april 17^th 2011 at 10:58 (n° 2)
Merci Jean-Hugues! I've just created the most lovely pistachio paste (to use for warm pistachio cupcakes) thanks to your recipe... and I've tried many others before. Very much appreciated. Kind regards, Vicki (Melbourne, Australia)
Posted by Anonymous april 17^th 2011 at 05:18 (n° 1)

Follow this recipe (as 3 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your email with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.