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Pierre Hermé’s Pistachio Paste

2016-09-12
  • This Post
  • Chef : François
  • Category: Recipe
  • Posted on: Monday September 12, 2016
  • Comments : 73 Comments
  • Languages :  English  |   Français

   La version Française se trouve ICI
PIstachio pastes can be expensive and not too good, so why not make your own ? 








About this recipe

For those who either don't like buying their pistachio pastes or for those who find them too expensive, here's the perfect recipe !

Pistachio Paste of Pierre Hermé


 
Pistachio Paste of Pierre Hermé
An easy recipe from world pastry master Pierre Hermé

 
Pistachio Paste of Pierre Hermé

Source of the recipe

This is a recipe that I found in Pierre Hermé's book "Plaisirs sucrés".

Be aware that lots of blogs mention this recipe, but with mistakes. I am giving you the authentic one here!

To purchase online, see HERE

 
Pistachio Paste of Pierre Hermé
I am committing here to give you the original recipe, and whenever I am modifying it, I am letting you know !

 

Modifications to the original recipe

  • I divided the quantities by half
  • As my paste was too thick, I added some

    Almond liquor



 

Ingredients

Pistachio Paste of Pierre Hermé
 
2 ¼ Cups Pistachios (250 grams)

2 Tablespoons Water (35 grams)

½ Cup Sugar (125 grams)

⅔ Cup Almond Flour (62 grams)

A few drops of Almond Extract

 Optional

A few drops of Almond liquor

 

You will need...

Steps

Keep in mind, the quantity of the

Pistachios

(2 ¼ Cups or 250 g) assumes the pistachios are already shelled... 2 ¼ Cups or 250 g !

 

Otherwise, shell them and weigh them to get exactly

Pistachio Paste of Pierre Hermé

 

And of course, your pistachios must be unsalted !

Pistachio Paste of Pierre Hermé

 

Precook the Pistachios

Also, you must make sure the pistachio are thoroughly peeled, here's how to remove the peel.

 

Even if the pistachios you bought don't come with their peel, this step is needed to soften the pistachios.

Bring water to a boil

Pistachio Paste of Pierre Hermé

 

Add the pistachios in boiling water

Pistachio Paste of Pierre Hermé

 

Cook for

2 minutes



Pistachio Paste of Pierre Hermé

 

And strain them

Pistachio Paste of Pierre Hermé

 
Pistachio Paste of Pierre Hermé
Then rub them with a kitchen towel

 

Pistachio Paste of Pierre Hermé

 

Amazing ! The peels come out quite easily

Pistachio Paste of Pierre Hermé

 

Pistachio Paste of Pierre Hermé

 

Lots of bloggers recommend to toast the

Pistachios

, but it dries them, and so I am not recommending toasting them. Besides, Pierre Hermé does not mention it either

 NOTE (08/09/2017) :

  

In the initial version of the recipe, I mentioned to toast the pistachios : I now think it's not such a great idea

 

Pistachio Paste of Pierre Hermé

 

Transfer the

Pistachios

onto a large mixing bowl

Pistachio Paste of Pierre Hermé

 

Pistachio Paste of Pierre Hermé

 

The Hot Syrup

For the syrup, boil the

Water

(2 Tablespoons or 35 g) and

Sugar

(½ Cup or 125 g) together in a saucepan

Pistachio Paste of Pierre Hermé

 

Pistachio Paste of Pierre Hermé

 

Wash down the sides of the pan with a brush dipped in cold water to prevent crystallization

Pistachio Paste of Pierre Hermé

 

Boil until the temperature reaches 245 °F / 121 °C

Pistachio Paste of Pierre Hermé

 

Once the temperature reached 245 °F / 121 °C, pour the hot syrup onto the pistachio

Pistachio Paste of Pierre Hermé

 

Mix with a spatula

Pistachio Paste of Pierre Hermé

 

The syrup is still hot, keep on stirring

Pistachio Paste of Pierre Hermé

 

After mixing for a while, the syrup crystallizes and the pistachios become "sanded"

Pistachio Paste of Pierre Hermé

 

Pistachio Paste of Pierre Hermé

 

Pistachio Paste of Pierre Hermé

 

Mixing

Add the

Almond Flour

(⅔ Cup or 62 g) and the

Almond Extract

(A few drops)

Pistachio Paste of Pierre Hermé

 

Grinding the paste

You will need a good food processor with a powerful blade otherwise the result will be too grainy

Pistachio Paste of Pierre Hermé

 

Grind everything for

a few minutes



Pistachio Paste of Pierre Hermé

 

Pistachio Paste of Pierre Hermé

 

At the beginning, you get a grainy and moist powder

Pistachio Paste of Pierre Hermé

 

Keeping on grinding, we start seeing a thick paste

Pistachio Paste of Pierre Hermé

 

When the paste is too thick...

If the paste is too thick, the blade won't be able to do its job... That's when you want to add

Almond liquor

(not in the original recipe).

I use Amaretto...

Pistachio Paste of Pierre Hermé

 

Pour in the Amaretto while grinding...

Pistachio Paste of Pierre Hermé

 

You can adjust the thickness of the paste by pouring more or less Amaretto

Pistachio Paste of Pierre Hermé

 
Pistachio Paste of Pierre Hermé

When the paste is too thick...

If the paste is too thick, grind the paste using a immersion blender (sometimes called 'hand blender')

 

Pistachio Paste of Pierre Hermé

 

Pistachio Paste of Pierre Hermé

 

Pistachio Paste of Pierre Hermé

 

Result

You may keep this paste refrigerated or even store it in the freezer for a couple weeks

Pistachio Paste of Pierre Hermé


 

The other recipe of Pistachio Pastes

Frédéric Bau’s Pistachio Paste



 


Comments for This Recipe

73 Comments
  1. On Wednesday February 15, 2017
    farah wrote:
    can this paste be used as a tart filling? will it be sweet enough?
  2. On Thursday February 16, 2017
    François answered:
    Hi Farah. No ! Not as such.. The recipe you want to use for a filling would be a pistachio custard. I have the recipe, but unfortunately it is in French :

    >>>> CLICK HERE

    http://www.cuisinedaubery.com/recipe/creme-pistache/
  3. On Thursday March 2, 2017
    Julia wrote:
    Hi. Can it be stored, or must it be used immediately? If yes, what is best method and for how long is it good? Thanks ☺
  4. On Friday March 3, 2017
    François answered:
    I store it several days, about a week, covered with plastic wrap (that must touch the paste, no air between the bag and the paste), cooled down in the fridge
  5. On Tuesday March 28, 2017
    Stephanie wrote:
    Have you ever seen a recipe for Pistachio Croquettes? They are super soft in the center, light green pistachio favoring, then dipped in chocolate, rolled in spanish and blanched peanuts which are ground extra extra fine.
  6. On Friday April 21, 2017
    Azita wrote:
    Thanks for the recipe but roasting the pistachios will take their beautiful green color away. With Almond extract and almond flavor, it will taste like almond past and that is the problem with ready pasts.
  7. On Saturday April 22, 2017
    François answered:
    I see your point, that's why I specified only 10 minutes. That will not degrade the color if you keep it around 10 min, and it will unleash a savor that you wouldn't get without roasting. Pastry is also about finding the right balance between colors and taste !
  8. On Friday July 7, 2017
    Walt wrote:
    The "paste" turned out to be more of a coarse powder, granulated... ? Not enough liquid ?
    could I still use it ?
  9. On Friday July 7, 2017
    François answered:
    Hey Walt, the paste should definitely NOT be a "coarse powder". It should ressemble the same texture as shown on the picture.

    Looks like your pistachios are too dry (?). In any case, keep grinding and pouring in liquid (like Amaretto or even simple syrup), until the "powder" become a paste
  10. On Sunday October 1, 2017
    Jeanette wrote:
    Is this paste can be used as sauce over an ice cream or frozen youghurt?
  11. On Sunday October 1, 2017
    François answered:
    Hi Jeanette,

    This is a paste, and is too thick to be used as a sauce.

    However, if you need a pistachio sauce, here's what you can do:

    - Make a custard : recipe HERE (http://www.cuisinedaubery.com/recipe/vanilla-custard-creme-anglaise/)

    - Make this pistachio paste (or buy one)

    - And mix them together (add the pistachio paste graudually, one tablespoon at a time, until you reach the taste that you like)

    - The Pistachio Ice Cream is HERE
  12. On Monday January 22, 2018
    Nicole Perez wrote:
    Thank you for the English version of this recipe. Can this pasta be used to make pistacchio gelato?
  13. On Tuesday January 23, 2018
    François answered:
    Yes it definitely can ! And Pistachio Gelato is MY favorite ice cream. I have a fabulous recipe from a top French chef :

    The Pistachio Ice Cream is HERE
  14. On Tuesday February 13, 2018
    Eva wrote:
    My son is allergic to most nuts and peanuts but not pistachios. I cannot even use pistachios processed in a facility that processes other nuts! I wanted to make some petit fours with pistachio paste instead of almond paste. Could I replace the almond flour with rice flour? and something else for the Amaretto? Would this work in petit fours? Thank you.
  15. On Wednesday February 14, 2018
    François answered:
    Hi Eva,

    I would just forget the almond flour and follow the recipe without it, that should still work !
  16. On Wednesday April 4, 2018
    Laurent wrote:
    How would this be incorporated into a recipe to make Parisian flan?

    https://www.ricardocuisine.com/en/recipes/5933-parisian-flan-french-custard-pie-
  17. On Wednesday April 4, 2018
    François answered:
    I would say mixed in the boiling milk
  18. On Wednesday April 18, 2018
    Paul wrote:
    What is the purpose of adding almond flour?
  19. On Wednesday April 18, 2018
    François answered:
    That's a good question Paul.

    I guess Hermé adds the almond flour to thicken or give some texture to the paste ?
  20. On Saturday April 28, 2018
    Stacey wrote:
    Love this, thanks for sharing!!!

    How should it be stored and for how long?
  21. On Monday April 30, 2018
    François answered:
    I would say 2 weeks in the fridge for sure !
  22. On Monday June 4, 2018
    Rebecca wrote:
    Thank you for this posting. If I want to use it in ice cream would it work?
  23. On Monday June 4, 2018
    François answered:
    Yes, of course ! This would be great. I actually do have a pistachio ice cream recipe, from French master Pierre Hermé.

    I need to publish his recipe which to me is the best.

    And between you and me, pistachio ice ice cream is my favorite ice cream...

    The Pistachio Ice Cream is HERE
  24. On Friday August 3, 2018
    Jackie Neal (https://essay-zone.com/louis-armstrong-life-and-accomplishments/) wrote:
    If you re afraid your paste might be bitter, you can try peeling the pistachios by rubbing them with a towel right after toasting them. ??
  25. On Sunday August 5, 2018
    Kayte Goodin wrote:
    I am looking for a pistachio pastry cream recipe to use as a filling for a wedding cake. So far the best one I’ve come up with as this one. Do you happen to know of a better choice?
    https://recipegoldmine.com/desspastry/pistachio-pastry-cream.html
  26. On Tuesday August 7, 2018
    François answered:
    This one : http://www.cuisinedaubery.com/recipe/creme-pistache/ is mine, but is in French
  27. On Sunday October 7, 2018
    Slappy wrote:
    Thank you kind sir! I found your website searching how to make pistachio cappuccinos. I think your base with a touch of frothed milk then layered pistachio cream, espresso, then frothed milk will be just like Itay!

    Where is the pistachio gelato recipe please?
  28. On Monday October 8, 2018
    François answered:
    I will post the recipe "pistachio gelato" soon
  29. On Wednesday December 5, 2018
    Donnette Renee Kirk wrote:
    Hi .. I had the most delicious pastachio rice balls by Mt Eatna in Italy .. is this what they used to flavor them?? Thank you in advance
  30. On Wednesday December 5, 2018
    François answered:
    Don't know those balls, but it's possible
  31. On Wednesday January 2, 2019
    Julie wrote:
    Like Slappy, I was searching for a recipe for pistachio cream to make a pistachio cappuccino. The delicious concoction I had at Leopoldo in Naples, included coffee, pistachio cream and almond milk, and I’m still dreaming about it!
  32. On Wednesday January 2, 2019
    Julie wrote:
    Thanks for the recipe, can’t wait to try it!
  33. On Saturday January 12, 2019
    Isabelle wrote:
    Hi , est ce que vous pouvez poster la recette en français aussi s’il vous plais merci ? Please can you post the recipe in french also please and thank you ?
  34. On Saturday January 12, 2019
    François answered:
    Ah mais si !! Il y a un lien vers la recette en Francais :

    Chercher "La version Française se trouve ICI" en haut de la page
  35. On Saturday February 23, 2019
    Fran Holmstrom (http://www.fransfavs.com) wrote:
    I lost a recipe for a spiral butter cookie with a pistachio filling that was the thin spiral. Do you think this would work for the spiral?
  36. On Saturday February 23, 2019
    François answered:
    This would be too thick used straight.

    I would mix some of the cookie batter with this pistachio paste to make the spiral
  37. On Wednesday February 27, 2019
    May wrote:
    Would you recommend using this to flavor white chocolate ganache for macaron filling?
  38. On Wednesday February 27, 2019
    François answered:
    yes I would
  39. On Sunday March 3, 2019
    Francine wrote:
    What do you think of using a Vitamix instead of a food processor?
  40. On Sunday March 3, 2019
    François answered:
    Vitamix works well too !
  41. On Sunday March 10, 2019
    Tia wrote:
    Does anyone have a recipe using pistachio paste in shortbread cookies?
  42. On Monday March 11, 2019
    Bijal wrote:
    I want to make pistachio cake which I had at kargeen restaurant in Oman.

    Do you have that recipe or will this paste help ?
  43. On Monday March 11, 2019
    François answered:
    I have a few pistachio cakes recipes, which I will post in the future
  44. On Tuesday March 12, 2019
    Maulik wrote:
    Want to make pista ganach which goes on top of cake. Can we add little honey to this paste.?
  45. On Tuesday March 12, 2019
    François answered:
    To make a Pistachio Ganache, French chefs usually mix boiling Milk/Cream with the pistachio paste and White Chocolate
  46. On Thursday March 14, 2019
    Bijal wrote:
    Eagerly waiting for your pistachio fluffy n moist cake recipe. If you have any please share on my mail Id pls
  47. On Thursday March 14, 2019
    François answered:
    Will look into my books this weekend...
  48. On Saturday March 16, 2019
    François answered:
    Here is a French Cake using this pistachio paste : It's called "Moelleux Pistache" in France, a recipe from Chef Christophe Felder, producing a cake that is not too fluffy, with more texture and something moistier :

    - Melt 125 g (¼ lbs ) Butter, Set aside
    - Mix in a food processor 20 g (0.7 Oz ) Pistachio Paste, 125 g (¼ lbs ) Icing Sugar, 165 g ( 6 oz ) Almond Flour
    - Add in and mix 4 Eggs
    - Pour in and mix the melted butter
    - Pour this batter in small molds or one bigger mold
    - Sprinkle some hashed pistachios (non salted)
    - Bake at 360 °F / 180 °C for

    12 minutes



    Personally, I would use 40 g ( 1 oz ) Pistachio Paste instead of 20 g (0.7 Oz )

    This could be used in a recipe like French "Le moelleux framboise pistache" that I mentioned in this article : http://www.cuisinedaubery.com/weekend-culinaire-saint-jean-de-luz/
  49. On Saturday March 16, 2019
    François answered:
    Here's another recipe, from another French chef, Christophe Adam, producing a cake that is fluffy :

    In a double boiler (a bowl placed on a saucepan with a small quantity of simmering water, heated on a stove) :
    - Beat 2 Eggs, 1 egg yolk, sugar (45 g ( 1 oz )) and 1 orange zest in a bowl
    - Keep whisking, while watching the temperature (105 °F / 40 °C)
    - Transfer to another bowl
    - Whisk (beaters or kitchen aid) for a few minutes
    - In another bowl, soften the butter (15 g (0.52 Oz )) with the pistachio paste (18 g (0.63 Oz )) and mix together
    - Mix the 2 bowls and mix gently with a rubber spatula
    - Sift over this bowl the flour (20 g (0.7 Oz )) and corn starch (20 g (0.7 Oz )) and mix gently with a rubber spatula
    - Pour onto a frame or mold (7.87" (or 7 7/8" or 20 cm) x 7.87" (or 7 7/8" or 20 cm))
    - Bake at preheated 400 °F / 200 °C for

    15 minutes

  50. On Sunday March 17, 2019
    Bijal wrote:
    Thank you so much for reciepes

    Also which quality of pista you use ? Pishori ?

    Also I read u don’t suggest roasting pistachio but I observed roasting brings lots of flavour
  51. On Sunday March 17, 2019
    François answered:
    That's right, but I stopped doing this as it dries the pistachios and makes it difficult to grind smoothly
  52. On Wednesday April 3, 2019
    Marvin Cuartero wrote:
    Hi François,

    Thank you for being so attentive and responding to each of the previous blog posts.

    I am Marvin from Toronto and I have just started making decent Macarons with a Swiss Meringue Buttercream filling. I was wondering if you would recommend using this paste recipe to flavour buttercream. In the past I have made Raspberry and Blueberry curds which when combined with the buttercream has been oh so flavourful.

    Thanks!

    Marvin
  53. On Wednesday April 3, 2019
    François answered:
    yes, of course. You may want to do your buttercream, than take a bit, mix with it the paste to soften it, then add a bit more buttercream to soften even more, and finally fold the two bowls with a rubber spatula
  54. On Thursday April 4, 2019
    Samantha wrote:
    Would you recommend this recipe for a creme like filling for brownies?
  55. On Friday April 5, 2019
    François answered:
    Haven't tried. The paste might be too thick for this purpose.

    Give it a try - If the result is too thick, try mixing the paste with a bit of the batter.
  56. On Friday April 19, 2019
    Linda wrote:
    Thanks for sharing this. Now please please share the pistachio Ice Cream recipe! It is my favourite.
  57. On Friday April 19, 2019
    François answered:
    Bingo, it's my favorite too ! But only when it's well made


    The Pistachio Ice Cream is HERE
  58. On Friday May 10, 2019
    Viktorija wrote:
    Can I use this to make chocolate ganache for macarons?
  59. On Friday May 10, 2019
    François answered:
    No, this is too thick !

    For macarons ganache, look at my recipe, HERE
  60. On Monday May 13, 2019
    Bernadette Dousi wrote:
    Hi from Australia! I have been looking for the recipe for an amazing mousse-style pistachio and blackcurrant dessert that I had in France some years ago. I was told that it was a Pierre Herme recipe but can't find it anywhere. Can you help???
  61. On Tuesday May 14, 2019
    François answered:
    Hi Aussie ! You are lucky to live in such a great country ! I can't wait to go back.

    For the dessert, do you remember the type of dessert ? Layer cake, tartlet, etc.... ?
  62. On Tuesday May 14, 2019
    Bernadette Dousi wrote:
    Yes - it was served in a glass with the blackcurrant (compote?) on the bottom and a pistachio cream on top. You used your spoon to dig down to the blackcurrant and ate both layers together. Absolute heaven! I think I will try and make the pistachio paste first and then attempt to make the dessert but I would love to have the correct recipe! I have a copy of Plaisirs Sucres but the recipe is not there.
  63. On Tuesday May 14, 2019
    François answered:
    i have many other books from the chef. I will take a look...
  64. On Tuesday May 14, 2019
    François answered:
    I found a Pierre Hermés recipe called "Émotion Envie", a "verrine" (glass) with blackcurrant cream (cassis), vanilla creme brulee cream and violet mascarpone cream

    Was it this one ?
  65. On Tuesday May 14, 2019
    Bernadette Dousi wrote:
    No - it was just two deep layers - Pistachio and blackcurrant. Nothing else.
  66. On Tuesday May 14, 2019
    François answered:
    That makes it easier then. Were they more "mousse" like or more "crémeux" like ? (fluffy or creamy ?)
  67. On Wednesday May 15, 2019
    Bernadette Dousi wrote:
    The blackcurrant layer was on the base and it was similar to a fruit compote and the pistachio layer was more cremeux. Thanks for going to all this trouble for me!
  68. On Wednesday May 22, 2019
    Chef Denis wrote:
    A slight variation to your recipe: I used Frangelico instead of Amaretto with wonderful results! I make a pistachio cake for my wife and this will always now be a part of it!!!
  69. On Monday May 27, 2019
    Catherine Ross wrote:
    Is there a substitute I could use for the alcohol please.
  70. On Monday May 27, 2019
    François answered:
    Yes. I do not recommend substituting with almond extract as it would overpower the original taste.

    You can add instead a few teaspoons of grapeseed oil (which is known by pastry chefs for not changing the taste)
  71. On Wednesday June 26, 2019
    JB Moldovan wrote:
    I just made it. Carefully cleaning the skins took a bit of time, but it came out well. The amount is just about enough for two loaves of filled brioche--maybe with a few spoons of ganache. Thank you!
  72. On Wednesday June 26, 2019
    François answered:
  73. On Sunday July 14, 2019
    Arnould wrote:
    Hello,
    We sell pistachio cream with 80% of toasted iran pistachios for luxury restaurants.
    You can find this product on our web page: www.darnould.com

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Cooking with the same Chef ?

All recipes of Pierre Hermé

Recipes from the same Book!

All recipes from the book "Plaisirs sucrés"

To purchase the book online, see HERE

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What else to cook with Almond extract


What else to cook with Pistachios


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What to cook with...

5 spice powder

, Almond extract,

Almond paste

, Almond powder,

Almonds

, Avocado,

Basil

, Beef,

Beef stock

,

Bordelaise sauce

,

Brown sauce

,

Buttermilk

,

Candied orange

,

Cardamom

, Carrots,

Celery

, Chicken,

Chicken liver

,

Chicken stock

,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

, Cilantro, Cinnamon,

Cloves

,

Coca cola

,

Cocoa Powder

,

Coconut

,

Coconut mousse

,

Coffee

,

Cognac

,

Coriander powder

,

Crème fraiche

, Cumin, Diced bacon,

Dry yeast

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Genoa bread

,

Gianduja

, Ginger, Glucose,

Glucose powder

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Ham hock

,

Hazelnuts

,

Hoisin sauce

, Honey, Hot peppers,

Ice cream

,

Ice cream stabilizer

,

Icing fondant

,

Inverted sugar

,

Italian meringue

,

Ketchup

, Ladyfingers,

Lamb

,

Lard

, Laurel (bay) leaves,

Leeks

,

Lemon

,

Lemon zests

,

Lobster

,

Madeira

,

Mango

,

Masa

, Mascarpone,

Mascarpone cream

,

Milk chocolate

, Milk powder,

Mint

, Mushrooms,

Neutral gel

,

Nuoc mam fish stock

,

Nutmeg

,

Olive oil

,

Olives

, Onions,

Orange juice

, Orange zests, Oranges,

Palm sugar

, Paprika,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Pearl sugar

,

Peppers

, Pistachio paste, Pistachios,

Pork

,

Potatoes

,

Powdered anis

,

Puff dough

,

Rabbit

,

Raisins

,

Raspberries

,

Raspberry jam

, Red wine, Rhubarb,

Rice

,

Rice vinegar

,

Ricotta cheese

,

Rosemary

,

Rum

,

Rye flour

,

Sablée Dough

,

Saffron

,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

, Shallots, Soy sauce,

Spinach leaves

,

Split peas

,

Strawberries

, Sweet Tart Dough, Thyme, Tomato paste,

Tomatoes

,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla Custard

,

Vanilla sugar

,

Vegetable shortening (crisco)

, Whipping cream,

Whiskey

,

White chocolate

,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yeast

,

Yoghurt

,



2 ¼ Cups Pistachios (250 g)

2 Tablespoons Water (35 g)

½ Cup Sugar (125 g)

⅔ Cup Almond Flour (62 g)

A few drops of Almond Extract

A few drops of Almond liquor