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.
242,587 134/5 for 17 ratings
Grade this recipe: Last modified on: October 13th 2010
For 400 g, you will need:
- 0
7.0 oz pistachios - 1
7.0 oz caster sugar - 2
4 tablespoons water - 3
1 egg white (optional)
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 16 min. | 15 min. | 17 min. | 48 min. |
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?
Keeping:
A few days in the fridge, in a closed jar.Step by step recipe
Stage 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).
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.
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.
Spread out on a baking sheet, and put in the oven to dry roast for about 5 minutes.
Stage 4 - 10 min.
Meanwhile heat 7.0 oz 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.
When this temperature has been reached, tip the pistachios all at once into the pan.
Stage 6 - 15 min.
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.
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.
Tip the cooled contents of the pan into a blender or food processor.
Stage 8 - 3 min.
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.
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.
Stage 10 - 5 min.
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 % |
How much will it cost?
- For 400 g : 2.41 €
Note : These prices are only approximate.
Some recipes that use this recipe
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.
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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.
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Very similar to almond cream, pistachio cream is ideal for filling or topping all kinds of cakes and tarts. Just like almond cream, it swells during cooking.
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Rediscover the real, delicate taste of pistachio in this ice cream with its very definite flavour.
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A sweetcrust pastry case filled with pistachio cream, topped with pear and grapefruit slices.
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Source
Home made.More recipes?
This recipe uses (among others) | Pistachios: You can check-out other recipes which use it, like for example: Pistachio shortbread biscuits, Frozen Nougat, Chocolate mendiants, Mini apricot and pistachio brioches, Rice pudding with fruit and nuts, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Panna cotta, Chocolate eclairs, Warm apple feuillantines, "Psychedelic" sandwich bread, Crème caramel, ... All |
| Water: You can get more informations, or check-out other recipes which use it, for example: Valay-Brest, Vegetable stock, Turban of sole with langoustines, How to cook rice in rice-cooker, Chicken pie, ... All |
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Post your comment or question
Your 13 comments or questions on this recipe
But perhaps if you could ask for a friend with a food processor, it will be much much easier...