Essential in pastry to color and flavor your creams, tarts, macarons, etc. made from Iranian pistachios, here is a 100% natural recipe for an unequaled result!
Finely blend the pistachios and almond powder. Sift them together into the bowl of a mixer or into a container.
Bring the sugar and water to a boil in a small saucepan until about 110°C. For those without a thermometer, about 2 minutes after the first bubbles.
Then pour the sugar syrup over the pistachio/almond powder mixture, mixing vigorously with a hand whisk or mixer.
Once the mixture is homogenized, you should achieve a texture similar to almond paste but very crumbly.
Put this mixture in the blender. Add 3 tablespoons of grapeseed oil and 3 drops of bitter almond extract.
Blend the mixture for about 2 minutes. Typically, the dough becomes a little more uniform.
Blend again in two-minute increments (to avoid overheating the blender) until you achieve a smooth, even liquid consistency. Blending for a long time allows the nuts to release their oils and gives the mixture a creamy texture.
Depending on the type of pistachios you use, the paste will be more or less liquid. As you can see in the photos, mine was soft but not at all liquid. I was therefore able to handle it easily and shape it into a ball for storage.
I’ll let you judge for yourself the difference in color and texture between natural pistachio paste and the industrial one, which is liquid and dark green.
To finish, pistachio paste can be easily stored in an airtight container for several weeks at room temperature.
0 servings
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