Pistachio Paste Recipe

Origin: Turkey      Period: Traditional

Although colloquially termed 'nuts' pistachios are actually peas. They originate in Western Asia and came to Italy via Asia Minor. The best pistachios (and the best pistachio pastes) are still to be found in Turkey.

Pistachio paste itself is the basic ingredient for pistachio ice cram or gelato and can also be used to flavour custards and creams or as an additive to cakes.

Ingredients:

500g shelled, unsalted, pistachios
125g ground almonds
250g caster sugar
70ml water
a few drops of bitter almond extract
water to combine

Pistachio Paste Preparation:

Method:

Traditionally this is made by pounding the pistachios in a pestle and mortar. These days I tend to add the pistachios a few tablespoons at a time to a coffee grinder and grinding to as fine a paste as possible. This, however, may not be a total panacea as the pistachio paste tends to clump together and may not be fine enough at the end of processing. But not to worry, grind as fine as you can then complete the process in a pestle and mortar.

Once you have the pistachios as fine as possible add the ground almonds and mix them in then add one or two drops of the bitter almond extract (this is very potent, so be careful not to overwhelm the pistachio flavour).

Meanwhile, combine the sugar and water in a pan, bring to a boil then, stirring constantly, heat until it reaches the Hard-Ball Stage (121°C as measured on a confectioner's thermometer). Immediately pour the sugar mix onto the pistachio mix and stir quickly to combine and to prevent the sugar from crystallizing.

Now carefully add water to the mix one tablespoon at a time. Mix with your hands and keep adding water until to have a marzipan-like texture make certain that you don't add too much water). Turn onto a cold work surface and knead with your hands until smooth then store in plastic bags and freeze until needed.

Read: Recipe Articles and Reviews

More European recipes...

More recipes for sauces and jams...

More Traditional recipes...

More recipes for Nuts...

More recipes for Jams and Preserves...

More recipes for Sauces...

Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you.

Need to convert any units on this site?

As a guide 1 US cup of flour = 4 1/2 oz = 140g (this applies to breadcrumbs, ground almonds etc
1 US cup of butter/margarine or sugar = 7 oz = 200g

For temperature conversions (Celsius, gas mark, Farenheit) go to the Temperature conversion page.
For mass conversions (grammes, cups, spoons, ounces etc) go to the Mass/Weight conversion page.
For temperature conversions (litres, cups, spoons, fluid ounces etc) go to the Volume conversion page.
You can also see more cookery terms and meanings as well as ingredient descriptions at the Cooks' glossary