Makes a small amount (around 40g)
- 40g/a quarter cup unsalted pistachio nuts – blanch by covering in just-boiled water for 1 minute then rubbing in a teatowel to remove the skin. I didn’t do that this time but will in future to get that nicer colour!
- three-quarters of a teaspoon xylitol or caster/superfine sugar
- Spread the blanched pistachios out on a baking tray or dish and bake at 180°C (static oven) or 160°C (fan oven) 10 to 12 minutes till the nuts are toasted but not black.
- Grind the pistachios and xylitol or sugar with a coffee grinder or pestle and mortar. Keep going 5 to 10 minutes till they stick together in a paste. Keep in a jar or tupperware container till needed. But not forever.
If you want a more sophisticated pistachio paste Hermé has a nice recipe apparently.
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