Pistachio paste recipes are very popular everywhere thanks to the rich nutrient content of pistachio. Most of these pistachio paste recipes are so simple that you can easily make them at home. All you need is to prepare the main ingredients and follow the directions for each one. You can buy pistachio products and make your pistachio paste at home if you like.
This post promises lots of pistachio paste recipe ideas, from pistachio ice cream to pistachio cookies to using pistachio paste for baking.
- 1.Pistachio Ice Cream
- 2.Pistachio Macarons Recipe
- 3.Pistachio Raspberry French Cake Recipe
- 4.Vanilla and Pistachio Cupcake Recipe
- 5.Pistachio Cake with Orange Cream Recipe
- 6.Frozen Pistachio Pie Recipe
- 7.Chocolate and Pistachio Cake Recipe
- 8.Chocolate Pistachio Mousse Recipe
- 9.Pistachio Cookies
- 10.Pistachio Chocolate Balls
1.Pistachio Ice Cream
This recipe takes overall 2 hours to complete. The chill time in the refrigerator is needed for the dough to mature.
Ingredients for pistachio ice cream
- ½ cup pistachio paste
- 2 cups milk (full-fat milk is preferred)
- 4 egg yolks
- ¾ cup sugar
- ½ teaspoon almond extract
- ¾ cup pistachios (shelled, unsalted, toasted, and chopped)
- 1 cup whipping cream
Instructions for making pistachio ice cream at home
In a mixer, gently mix ½ cup of pistachio paste with ¼ cup sugar. Make sure your pistachio paste doesn’t have any additives. If you don’t have pistachio paste, you can grind 1 cup of pistachios with ¼ cup sugar in a blender to make a paste.
When finely mixed, add milk to the mixture. Then, pour it into a large pan and put it over the heat. Bring it to a boil. After a few minutes, when the mixture is boiled completely, add almond extract to it and remove it from heat.
In a second bowl, whisk egg yolks with the remaining sugar (1/2 cup sugar) and mix thoroughly. Gradually, add the egg mixture to the hot milk mixture and mix them completely to make a custard. Put the custard in another pan and cook over low heat until it thickens.
Usually, 10 minutes is enough if you put it over low heat. But don’t leave it over the heat for a long time, you don’t want it to boil. Make sure to stir it every once in a while.
After removing from the heat, pass the mixture through a strainer in a large bowl and leave it to cool down. Then, put it in the refrigerator for about 2 hours.
Add chopped pistachios and whipping cream to the custard and put the mixture in an ice cream maker. (You may want to read the manufacturer’s instructions for this).
Put the processed ice cream in the freezer. The ice cream is ready to be eaten the next day.
The pistachio paste recipe for macarons needs around 70 minutes to complete.
Ingredients for macaron shells
- 2/3 cup almond flour (equal to 60 grams, preferably blanched)
- 1/3 cup ground pistachio flour/powder (equal to 40 grams)
- ¾ cup sugar (equal to 40 grams, powdered sugar is preferred)
- 2 egg whites
- ¼ teaspoon cream of tartar
- 1/8 teaspoon green gel food coloring (optional, to add color to the macarons)
Ingredients for meringue or filling
- 3 teaspoons unsalted and pure pistachio paste (equal to 20 grams)
- 1/3 cup sugar (equal to 65 grams)
- 2 egg yolks
- 2 tablespoons water (30 ml)
- 55 grams unsalted butter
You can find the full instructions for this easy to follow pistachio macaron recipe in another post
3.Pistachio Raspberry French Cake Recipe
This easy recipe needs 30 minutes to complete.
Ingredients for Pistachio Raspberry French Cake
- Pistachio paste: 1 tsp
- Almond powder: 50 grams
- Egg whites: 125 grams
- Unsalted butter: 125 grams
- Flour: 50 grams
- Raspberries: 250 grams
- Icing sugar: 150 grams
Instructions for making Pistachio Raspberry French Cake
Preheat the oven to 210 degrees Celsius for 10 minutes.
Melt the butter in a pan until it oozes a nutty smell. Then leave it aside to cool.
In a large bowl, mix the flour, almond powder, and sugar. Add the egg whites and mix again. Then add the mixture to the melted butter and stir thoroughly.
Add the pistachio paste to this mixture and whisk again. Fill the molds with the dough. Using a spoon, make a small hole in each cake to put the raspberries inside.
Put the cakes in the oven and bake them for 15 minutes.
4.Vanilla and Pistachio Cupcake Recipe
This recipe takes an hour to complete.
Ingredients for pistachio cupcake
- Pistachio paste: 1 tbsp
- 3 eggs
- Butter: 150 grams
- Vanilla extract: 1 tsp
- Cream cheese: 120 grams
- Sugar: 150 grams
- Icing sugar: 1 tbsp
- All-purpose flour: 190 grams
- Almond paste
- Food coloring (optional)
Instructions for making vanilla and pistachio cupcake
In a large bowl put eggs and sugar together and whisk until the mixture whitens. If you use a blender, the result will be smoother. Then add the melted butter and vanilla and mix while gradually adding the flour.
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius) for 10 minutes.
Fill the cupcake baking sheets with the mixture and put it in the oven. Bake for 25 minutes.
While the cupcakes are baking in the oven, whisk the cheese with 50 grams of butter in another bowl. Add the pistachio paste and icing sugar and mix until they obtain a homogeneous consistency. Put the mixture in the refrigerator.
After the cupcakes are baked, remove them from the oven and let them cool thoroughly.
Instructions for decorating the vanilla and pistachio cupcake
Now if you want to decorate your cupcake with almond paste flowers, follow these steps:
Mix a small amount of white almond paste with food coloring (yellow or any other color, depending on your choice).
Make small balls with this mixture and set them aside. We need one yellow ball for each cupcake.
Make even smaller white balls with the rest of the mixture. To make a flower, we need up to 5 small white balls for each cupcake. Flatten these balls and stick them around the first yellow balls we made in the previous step.
Now it’s time to bring the mixture (icing) from the refrigerator and pour it into a pastry bag to decorate each cupcake.
Arrange the flowers on top of the pistachio cupcakes.
5.Pistachio Cake with Orange Cream Recipe
This recipe takes about two and a half hours to complete.
Ingredients for pistachio cake with orange cream
- Unsalted butter: 1 ½ stick
- All-purpose flour: 1 ½ cups
- Pistachio paste: ½ cup (5 ounces)
- Unsalted chopped pistachios: 1 ¼ cups (7 ounces)
- Sugar: 1 cup and 1 tsp
- Kosher salt: ¼ tsp
- Baking powder: 1 tsp
- Vanilla extract: 1 tsp
- 3 eggs
- Orange zest (grated) ½ tsp
- Sour cream: ¼ cup
- Mascarpone: ½ cup
- Chopped candied oranges and honey for garnish
Instructions for making pistachio cake with orange cream
Preheat the oven to 325 °F (162 °C).
Mix the flour, baking powder, and salt in a large bowl. In another bowl, combine the butter, 1 cup of sugar, vanilla extract, and pistachio paste until they become fluffy. Preferably, use an electric or handheld blender for about 3 minutes to have a homogenous fluffy dough.
Add the eggs one at a time and blend the mixture at low speed. Then add in the flour and butter and beat until it is fully mixed. Then add in the chopped pistachios.
Spread the batter in the pan and put it in the oven and bake for about 35 minutes ( if you insert a toothpick into the cake, it should come out clean.)
When the cake is ready, remove it from the oven and let it cool for 2 hours.
Instructions for making the cream
In a small bowl, blend the sour cream, mascarpone, and the remaining sugar until completely mixed. Then, add the orange zest and continue mixing.
Decorate your cake with this cream, honey, and chopped pistachios.
Your cake is ready to serve
6.Frozen Pistachio Pie Recipe
This recipe needs 7 hours to complete, including 30 minutes for preparation.
Ingredients for frozen pistachio pie
- Salt: ¼ tsp
- Sugar: 1/3 cup (67g)
- Vanilla extract: 1 tsp
- Cocoa: ¼ cup
- Unbleached all-purpose flour: 1 cup
- Unsalted butter: 6 tbsp
- 2 whole eggs
- 3 egg yolks
- Confectioners’ sugar: ¾ cup (85g)
- Pistachio paste: ½ cup (156g)
- 1 ¼ cups (283g) heavy cream
- Chopped shelled salted pistachios for dressing: ¼ cup
Instructions for making frozen pistachio pie
In a large bowl, combine butter, sugar, salt, cocoa, and all-purpose flour to make a paste. When they are evenly mixed and smoothed, press them into the bottom of a greased 9-inch pie pan. Use a fork to prick all over the crust. Put the pan in the freezer for 30 minutes.
While the crust chills, heat the oven to 400 Fahrenheit (204°C) for 10 minutes.
Transfer the crust from the freezer to the oven. Bake it for 15 to 20 minutes until there is no wet part in the middle or smell of chocolate. Remove it from the oven and let it cool at room temperature.
While the crust is baking in the oven, mix eggs, egg yolks, and confectioners’ sugar in a heatproof bowl. Place the bowl over simmering water (165°F or 73 °C) in a larger bowl and mix until thickened. Remove the bowl and mix in the pistachio paste and mix until it is evenly combined. Place the bowl in a pan filled with iced water to cool while stirring occasionally.
In another bowl, blend the heavy cream, then mix it into the cooled pistachio mixture.
Add the filling on top of the crust, smooth the top, and freeze it for 6 hours.
7.Chocolate and Pistachio Cake Recipe
This recipe takes about an hour to complete. The original recipe would ask for chopped pistachio to give the cake pistachio crunch.
Ingredients for making chocolate pistachio cake
- 2 cups all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 230gr dark chocolate (for the cake)
- 115gr semi-sweet chocolate
- 115gr butter
- 1 ¼ cup sugar
- 2 teaspoons vanilla extract
- ½ cup buttermilk
- 2 eggs
- ¼ chopped pistachio (for decorating the cake)
- 4 teaspoon pistachio paste
- ½ cup heavy cream
Instructions for making the cake
Before you start making the cake, preheat the oven to 180 degrees Celsius.
sift 1 cup of all-purpose flour, baking powder, and salt. Then put it aside.
In a bain-marie, melt the dark chocolate and butter together. Stir them to mix completely. Be careful not to burn it. Take the bowl off the heat once they are melted.
Add the sugar to the melted chocolate and mix.
Add the vanilla extract to the mixture and stir.
Add the buttermilk and stir until it’s mixed completely.
Add the eggs and stir.
Add pistachio paste and mix (you can also use chopped pistachio).
Add the rest of the flour in two stages. Mix gently after each addition.
Pour the mix into an 8-inch parchment lined tin. Bake in the oven for 60 to 70 minutes.
The cake might crack a little bit because it’s very dense. It’s ok because we are going to cover it with chocolate ganache.
Instructions for making the ganache
Add the heavy cream to a pot and place over low heat.
Add the semi-sweet chocolate to the cream and stir till the chocolate is completely melted.
Pour the ganache over the cake.
Sprinkle the chopped pistachio over the ganache.
Your cake is ready.
8.Chocolate Pistachio Mousse Recipe
This recipe takes around 40 minutes to complete.
Ingredients for chocolate and pistachio mousse
- 3 eggs
- 1 tsp Pistachio paste
- 3 kernels Pistachios (chopped)
- 100 grams Dark chocolate (melted)
- 2 tbsp. Double cream
Instructions for making chocolate and pistachio mousse
In a pan over simmering water, melt the chocolate. Add in three egg yolks, and mix completely. Remove the pan and stir in the double cream.
In another bowl, whisk the egg whites and fold in the pistachio paste.
Add the egg white mixture to the chocolate mixture from step one.
Divide the mixture between four different glasses. Put them in the refrigerator for almost 20 – 30 minutes. Then decorate them with whipped double cream and chopped pistachios.
Chill for another two hours before serving it.
This recipe takes around three hours to complete.
Ingredients for pistachio cookies
- ½ cup sweetened pistachio paste
- 1/3 cup raw pistachios (chopped)
- 1 log honey-vanilla sable dough
- 4 tbsp unsalted butter
Ingredients for the dough (two 9-inch logs or rolls)
- 2 ¼ cups all-purpose flour
- ¾ teaspoon ground cardamom
- ¾ teaspoon kosher salt
- ½ cup granulated sugar
- 2 vanilla beans, split lengthwise
- 2 sticks unsalted butter, cut into 1-inch pieces at room temperature
- 1 large egg yolk
- ¼ cup honey
Instructions for making the dough
In a medium bowl, beat the flour, cardamom, and salt to combine.
Put the sugar in a large bowl and scrape the vanilla seeds in it. Then, massage the mixture with your fingers until the sugar looks like wet sand. Add the butter to the mixture and beat with an electric mixer on medium speed until the mixture is smooth. Message the dough with your hands a couple of times to make sure no dry bits are left at the bottom of the bowl.
Add the egg yolk and honey to the mixture and beat to combine completely. Reduce speed to low, and add the dry ingredients in 2 additions while mixing after each addition.
Divide the dough in half and shape it into two 9-inch-long logs. Wrap each log in parchment paper, and then wrap the paper tightly in plastic. Roll each log across a flat work surface to make it as round as possible. Then chill the dough for about 2 hours, until it’s firm.
Instructions for making pistachio cookies
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) for 10 minutes.
In a bowl, mix the pistachio paste and butter until you have a smooth mixture.
Unwrap one of the dough logs and slice it into different pieces. [This recipe is for almost 18 cookies, so you can slice the dough into 18 pieces.] Roll each slice between the palms of your hands and press it gently into chopped pistachios so that pistachios cover half of each ball. Place the balls on a parchment-lined baking sheet with pistachio side up.
Put them into the oven and let bake for 10 minutes.
Check to see if they are golden. Then remove and gently flatten each ball using a wooden spoon.
Put the cookies into the oven again for another 10 minutes. Remove them when they are golden brown. Let them cool.
Decorate each cookie with the pistachio cream you made before.
10.Pistachio Chocolate Balls
This recipe needs a few hours to complete.
Ingredients for pistachio chocolate balls
- 150 grams pistachio paste
- 150 grams shelled pistachios
- 20 grams feuilletine
- 20 grams honey
- 100 grams milk chocolate
- 25 grams grapeseed oil
- 125 grams heavy cream
- 350 grams dark chocolate
- 20 grams cocoa butter
- Salt: 1 pinch
instructions for making pistachio chocolate balls
In a large bowl, mix pistachio paste, honey, milk chocolate, and a pinch of salt.
Put the heavy cream over the heat to boil and add it to the mixture. Use a hand blender to make a uniform and consistent mixture. Leave the mixture for a few hours to cool.
Add feuilletine to the mixture and mix again.
Fill silicone molds with the mixture. The molds need to be round so we can have chocolate balls in the end.
Add a whole shelled pistachio kernel to half of the chocolate mixtures. For example, if you have 20 round molds filled with chocolate mixture, you need to put the kernels in 10 of them. Put the molds in the freezer for an hour.
Melt dark chocolate and cocoa butter in a bowl. Add chopped pistachios to it and mix until uniform.
Remove the molds from the freezer. Remove the hemispheres from the mold and attach every two hemispheres to make a ball. Dip each chocolate ball in the melted chocolate. You can use a fork in this stage but need to be careful to avoid ruining them or separating them into halves. Place each chocolate-coated ball on parchment paper to let the coating set.
The chocolate balls are ready to serve. You can put them in the refrigerator to serve later.
We introduced 10 easy recipes for making cakes and desserts using pistachio paste. You need to practice on them to get them right. Also, you can make changes according to your taste.
Please tell us which one you have tried and about the result.
Write your comments in the common section below.