Making Pistache Paste

The combination with some almonds gives great depth of taste.

We love almond paste and us Dutch bakers use it in a lot of favorite bakes, like stollen and ‘vulkoeken’ and ‘rondo’s. Pistachios are very popular at the moment and I mean, who does not like their taste and lovely green color. So for Easter and spring and festive baking especially, it is very nice to use them, both for color and taste. The combination with part almonds works very well, also for extra depth of taste. Just use any ratio you like, or use 100% pistachios for this recipe if you feel like splashing out.

Enjoy your baking and paste making!

Our wonderful sturdy coffee grinder with metal housing was made in 1964! And we still use it today, our brave little machine.

The paste can be made in advance because it keeps for a long time in the fridge or freezer. We recommend storing it in the fridge for up to one month and in the freezer for three months (provided you have not yet enriched the paste with egg). Make sure no air can get to the paste. We find the ‘sweet spot’ for the use of this paste is after one to two weeks.

Making the Pistache Paste
Put the pistachios, almonds and sugar in a grinding device or a mill (for instance an old coffee grinder, like ours in the picture) and grind the nuts to a very fine powder consistency. Now add the lemon zest, optional pinch of salt and some water and first stir with a spoon until combined. Then get your hands in, until you have a smooth but very firm paste, not too wet and not too dry.

Store in a container or wrap in clingfilm.

Adding 50 grams of water may seem very little, but the paste will need no more than a small amount of liquid. Just squeeze an amount under the back of a spoon or in your hand to judge how it comes together.

We recommend to not use the paste immediately after making but to store it in the fridge for a week or at least a few days. It will only get better as the ingredients blend together.

Before using it in your bakes, knead some beaten egg or egg yolk through the paste so it becomes even smoother and easier to work with. Add the egg in stages, until you reach the consistency you want. We add between 1/4 and 1/2 of a small egg or one egg yolk for every 150 g of paste, depending on the dryness and firmness of the paste. Adding the egg at this later stage is for obvious reasons of freshness, because it would not be good to store the paste for weeks with the raw egg in it. You can also add some butter to the paste to make it even richer and smoother.