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Pistachio paste
Makes 250g Cakes, Bread and Pastries
Ingredients
- 200g whole shelled pistachios
- 15g kirsch eau de vie
- 40g caster sugar
- 3 drops almond extract (optional)
Method
Preheat the oven to 165C/145C F/Gas 3. In a small bowl, using a spoon, coat the pistachios with the kirsch eau de vie, then roll in the sugar to coat each nut. Transfer to a clean baking tray and bake for around 8 minutes. Remove and leave to cool completely.
Add the nuts to a blender along with the almond extract, if using. Crush and blend on full speed for around 3-4 minutes to make a smooth paste. Keep it in an airtight container in the fridge for up to 2 weeks.
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