Recipe information
Yield
makes about 330 g (2 cups)
Ingredients
Preparation
Step 1
Heat the oven to 325°F.
Step 2
Put the pistachios on a sheet pan and toast in the oven for 15 minutes. Cool to room temperature.
Step 3
Put the toasted pistachios in a clean kitchen towel and, with a sauté pan or a rolling pin, bash them into smaller pieces, ideally halving the pistachios, or breaking them down to no smaller than one-eighth their original size.
Step 4
Combine the broken pistachios with the pistachio paste, feuilletine, confectioners’ sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment and paddle on medium-low speed for about 1 minute, until homogenous. The crunch can be stored in an airtight container at room temperature for 5 days or in the fridge for up to 2 weeks.
notes
Step 5
If you want to make this nut crunch gluten-free, substitute 75 g (1/2 cup) additional toasted ground pistachios for the feuilletine; used as the replacement for the milk crumbs, this makes the amazing almond flour Pistachio Layer Cake (page 83) entirely gluten-free.
Elsewhere in this book
Step 6
Pistachio crunch is used in the Chèvre Frozen Yogurt dessert (page 217).
