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
Step 2: Boil 'Em
Step 3: Skin 'Em
Step 4: Grind 'Em
Pistachios have less oil than other nuts, so the texture of the ground pistachio alone will be a bit crumbly, especially if you don't grind them while they're still damp from boiling. That's totally fine. Your paste, at least at this point, should look a little something like the last picture.
Step 5: Sweeten Up
Step 6: Finish It
Now ball up the pistachio paste, and you can just store it in the fridge for a week or two in a plastic bag or container.