So in preparation for my Halloween cake, I need pistachio paste, and it turns out pistachio paste is quite a difficult thing to get your hands on when you’ve had the bright idea of “I must bake a pistachio cake and nothing else!”, after all, its Halloween and I need something green, and nothing else will do! So after searching about, and realising the best I could do would be to order in from amazon, I figured, lets just make it, it’s a cheaper alternative and works perfectly too.
Now, before you make the same mistake I did, buy pistachios without their shells, having never bought pistachio nuts before or baked with them, I didn’t realise that shelled pistachio nuts meant, to have the shells off, so here’s me in the Supermarket buying 500g of pistachio nuts WITH the shells ON! It did cross my mind that this was slightly strange, but went with it, only to return home, with 500g of shelled pistachio nuts and the bright light in my head went off saying “you should have bought the other ones, without the shells”, so for and hour and rather painful fingers later, I deshelled far too many pistachios. So, lesson of the day, don’t be silly like myself and get yourself pistachio nuts without their shells on!
Making your own pistachio paste is an inexpensive alternative to shop bought pastes, and it takes no time!
- 300 g pistachios no shells
- 75 g almond flour
- 125 g sugar
- 30 ml water
Grind the pistachios until smooth – you can do this in a blender, pestle and mortar or spice grinder
Place the ground up pistachios into a large bowl and add the almond flour, mixing the two together well
Add the almond extract to the mixture
Now, in a small saucepan combine the water and sugar together and heat these until a temperature of 120°C is reached, once you’re there, add the mixture into the nut mixture straight away
Mix the mixture to form a paste – you may want to use a fork first whilst the mixture is very hot, once this cools down after a minute or so, knead the mixture to form your paste,
It may help adding a dash of water if the mixture seems a little dry and doesn't hold together. This will help bind it.
You can also freeze the mixture for the longest shelf life if not all the paste is required. This recipe made a jam jar full, scale up or down as required.
Why not try your expertly created pistachio paste in this Chocolate Pistachio Cake