Pistachio Crunch

1. 1

   Heat the oven to 325F.

2. 2

   Put the pistachios on a sheet pan and toast in the oven for 15 minutes.

3. 3

   Cool to room temperature.

4. 4

   Put the toasted pistachios in a clean kitchen towel and, with a saute 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.

5. 5

   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.

6. 6

   The crunch can be stored in an airtight container at room temperature for 5 days or in the fridge for up to 2 weeks.

7. 7

   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.

8. 8

   Pistachio crunch is used in the Chevre Frozen Yogurt dessert (page 217).

* Per serving · 4 servings · Values may vary.

No additional tips available.