This is the pistachio version of almond paste. If you want your paste to not be green, soak the pistachios overnight, and then remove the skins with a tea towel. If you leave the skins on, you end up with a product whose color can best be termed “unfortunate”. On the other hand, if you are using pistachio paste in a recipe and want the end product to be green, you might want to leave the skins on.
- 1/3 cup pistachios
- 1/3 cup powdered sugar
- 2-4 Tablespoons water
Grind the pistachios in a food processor for 1-2 minutes, until it’s a near fine powder. Add the sugar and incorporate into the nuts.
This step is critical. Add water to mixture in the processor, one tablespoon at a time, until the paste has the consistency of marzipan. You want to err on the side of too little water rather than too much. The paste should not look liquidy, and should be easily held and shaped when in your hand.