This is an incredibly easy recipe of pistachio paste. The most difficult thing in it is to find almond extract. But to be honest, you can go without it and the result will still be quite good. One more thing is pistachio roasting. I don’t normally do it but you can (if you want)! We thoroughly review sugars and liquid sugars, i.e. syrups, in this lesson, so now we will cook the easiest of them, a simple syrup, with the help of which we will then make our pistachio paste.
This kind of paste can be stored in the fridge for no more than one week, So if you have made too much put it in the freezer and use in your next recipes whenever you want to do it!
- 85 g water
- 45 g sugar
- 25 g glucose
- 90 g ground (roasted) pistachio
- 30 g simple syrup
- 1–2 drops bitter almond extract
Preparation of simple syrup
Combine water, sugar and glucose in a sauce pan. If you don’t have glucose syrup you can just take 70g of ordinary sugar. Bring to boil. Cool down. Store in the fridge.
Preparation of pistachio paste
Shell pistachios and pound. The larger capacity your blender or food processor has the finer and more homogeneous the paste is. If after pounding you have small pieces if pistachios (like I have) you can leave them as they are. These pieces will make the texture of the final product more interesting.
Add simple syrup, almond extract and, if you want, olive colouring powder to ground pistachios. Mix everything up thoroughly. At this stage you can process everything in the blender bowl. I did it with the help of a coffee grinder so I decided against processing in order not to break it. 🙂
Spread the paste over cling film and roll it.
The paste can be stored in the fridge. This way it will be easier for you to break off a desired amount of the paste to use in desserts.