Pistachio Paste, The Easy Recipe
Homemade pistachio paste, without additives, with a great pistachio flavor! Perfect for preparing your next desserts.
Ingredients
- 190 g raw, unsalted, shelled pistachios
- 40 g almond meal
- 60 g granulated sugar
- 20 g water
- 2 cs neutral oil (or more if needed) type grape seed oil
- 2 drops bitter almond extract
Prepare in advance
- Preheat the oven to 150 ° traditional heat.
- Line a baking sheet with parchment paper and spread the shelled pistachios on top. Bake for 7 minutes to maximize their flavor (they should not brown). Let them cool slightly on the baking sheet outside the oven.
- Heat the water and sugar in a small saucepan, bringing the mixture to 121°C (check with a cooking thermometer). Over low heat, add the pistachios and stir with a wooden spoon until they become coated in sugar.
- Pour the pistachios into the blender bowl, along with the almond flour and bitter almond extract.
- Blend, then stop to scrape down the sides and add the oil. Blend again, pausing occasionally to scrape down the sides.
- (If needed, depending on the variety of pistachios and their fat content, you can add a little oil to help with liquefaction)
- Pour the resulting pistachio paste into an airtight glass jar.