Once you have this decadent paste on hand, the world of baking is your oyster.
ShareWhile almond paste is easy to find in supermarkets, and commonly called for in many European desserts, pistachio paste is a rarer beast. Which is a bummer, as anything one can make with almond paste would be equally tasty if incarnated with pistachios instead.
There's no question that Sicilian pistachios have the strongest pistachio flavor, but at sixty-five dollars a pound they can be a little cost prohibitive for the casual baker. More affordable, American-grown pistachios can still make an excellent paste so long as they're fresh, carefully blanched, and enhanced with a few"secret" ingredients—namely roasted pistachio oil for an extra boost of pistachio flavor, and a spoonful of orange flower water to open up the overall aroma.
Fresher, wetter, and/or Italian pistachios may only require 5 minutes of processing, while older, drier, and/or American pistachios may require 10 minutes or longer, particularly if toasted after blanching . For the best flavor and texture, use an organic powdered sugar made with tapioca rather than cornstarch .
When working with Sicilian pistachios, I vastly preferred their flavor while raw, but found that the flavor of American pistachios improved with a light toasting after blanching. That said, toasting dramatically dulls the color of the pistachio paste, taking it from a vibrant green to a muddy olive.
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