Liquid soy lecithin
Nonfat dry milk powder
1 hr active; 12 hr total
While not super common in the States, almond paste is a common confectioner’s ingredient in a lot of culinary traditions, including the French one. Also common in France: Nutella, the chocolate-and-hazelnut spread that kids there consume as often as their American counterparts do peanut butter.
When Grant and Nick were developing recipes for the American Pistachio Growers, they came up with the idea of creating a butter that was sort of a pistachio-flavored riff on Nutella—creamy and spreadable, but with a nutty richness that’s distinctly adult. It makes an awesome filling for pistachio-flavored macarons, but you can also dunk strawberries in it, serve it as a dip for pretzels, spread it all over a warm crepe, or just find a spoon and go to town the way—let’s face it—most of us do when there’s a jar of Nutella hanging around.
While it’s not complicated to make, this recipe does require a confectioner’s device known as a conche or melanger, which we know isn’t a staple of every household kitchen. You can often find conches used online, however, so if you’re interested in confections, we encourage you to consider investing—but only if you want to stop the show at your next dinner party with some Pistachio Butter–stuffed profiteroles.