Pistachio Cardamom Nutella

1. 1

   Toast the pistachios either in a toaster oven or a dry skillet until shiny and slightly golden then set aside to cool slightly

2. 2

   Using a double boiler, melt the white chocolate in a large mixing bowl and mix in the honey

3. 3

   In a large food processor grind the pistachios until powdered then add the orange zest, cardamom and milk powder and pulse a few times to incorporate

4. 4

   With the processor running slowly drizzle the pistachio oil into the mixture until it resembles a smooth sauce

5. 5

   Pour the pistachio mixture into the white chocolate and mix until fully incorporated

6. 6

   Store in an airtight jar

* Per serving · 4 servings · Values may vary.

No additional tips available.