I decided that pistachio paste was the only way to get the recipe just right, and pistachio paste is either a bit too expensive of an ingredient (at least for a spur of the moment killer-delicious recipe) or kind of a you-know-what to make. And still expensive. Plus, it's way more impressive - and creative - when you make things like pistachio paste all by yourself.
This recipe is nowhere in the neighborhood of "authentic." It would make Pierre Hermé, the "Picasso of Pastry," cringe. It is, however, perfectly wonderful for making in your own kitchen with a normal pantry full of ingredients.
If you want to know just what pistachio paste is typically used for, find out here.
Step 1: Ingredients
- .5 cup shelled raw pistachios
- granulated sugar and water or corn syrup
- almond butter