Melting Pistachio Paste

Ingredients

• seven oz. of pistachios
• two oz. of almonds
• two tablespoonfuls of syrup
• eight oz. of sugar

Method

1. 1

   Put seven oz. of pistachios and two oz. of almonds through the crusher; both should have been just skinned.

2. 2

   Put the paste into the mortar; add to it two tablespoonfuls of syrup, strongly flavoured with vanilla, followed by eight oz. of sugar, cooked to the small-crack stage, and added to the paste little by little.

3. 3

   Transfer the paste to a marble slab, and finish it by combining three tablespoonfuls of icing sugar with it.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 403. The excerpt below is the record exactly as published.

MELTING PISTACHIO PASTE Put seven oz. of pistachios and two oz. of almonds through ~ the crusher; both should have been just skinned. Put the paste into the mortar; add to it two tablespoonfuls of syrup, strongly flavoured with vanilla, followed by eight oz. of sugar

Cook this with the app: pantry check, scaling, and the assistant.