List of recipes using Pistachios: 9 recipes (lactose free)
List of recipes using Pistachios
- Desserts : 5 recipes
- Baking : 1 recipe
- Basic recipes : 2 recipes
- Tips and tricks : 1 recipe
Chocolate mendiants
Mendiants are made with a thin layer of chocolate, stuck with toasted nuts, dried and candied fruit.May 27th 202044K 1 hour 2 min.
Chocolate thins with toasted nuts
A very thin disc of chocolate, topped with toasted nuts and candied grapefruit peel.February 21th 2011253K4 2 hours 22 min.
Granola
Granola is a tasty, crunchy cereal mix with nuts and seeds. Often thought of as an American version of muesli, it is bound with a little maple syrup and toasted in the oven. This is simple to prepare and goes well with lots of other things (dairy, fresh or stewed fruit, etc.) for a delicious...November 10th 201952K 1 hour 5 min.
Nougat
Nougat is a sweet made with honey and almonds that has changed very little since ancient times. The nougat we know today is the Montelimar variety, in which egg whites are added to the basic recipe for a lighter texture. Here is a simplified version.June 19th 2013117K 15 1 hour 41 min.
Pistachio cake
Here's a loaf-style cake made with a classic batter, flavoured with pistachio (of course), and with a crunchy "macaronade" topping.March 3rd 202132K 1 hour 54 min.
Saucipain
Saucipain (or sausage bread) is a kind of savoury baguette. The dough contains small dice of dry-cured sausage or salami and is mixed with red wine instead of water. Served sliced in rounds, it makes a typically French aperitif snack.October 24th 201762K3.8 4 hours 26 min.
Pistachio and spinach pesto
You are no doubt familiar with classic pesto, made with basil and pine nuts. Here's a winter version with spinach and pistachios that's just as delicious.January 16th 202222K 34 min.
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.October 13th 2010365K 154 48 min.
How to peel pistachios
If you buy pistachios shelled but still in their skins (cheaper than ready peeled), you shouldn't use them like this. They need to be "skinned", removing the skin which is pretty unpleasant to eat. Here's a fairly easy way to do it.May 20th 2020118K3.3 28 min.