For lovers of delicious toppings for breakfast or bright additions to pastry masterpieces, pistachio paste will be an indispensable tool. It can be used in the preparation of a fragrant biscuit, a supplement for ordinary ice cream, gingerbread. But not in every store you can find such a product, so the hostesses prefer to cook it at home.

Composition and calorie content of pistachio paste

The main product in the preparation of pasta are nuts of a pleasant green tint.

There are many recipes for cooking, but it is impossible to do without the first ingredient.

The nuts contain:

  • fats - 46%;
  • carbohydrates - 22%;
  • proteins - 21%;
  • water - 4%.

Nuts contain vitamin complexes and minerals that have a beneficial effect on the body. Homemade pasta is good because there is confidence in its composition, which means the absence of chemical additives and flavorings. But to eat, the product in large quantities is not recommended, since there are 650 kcal per 100 g.

The use of pasta in cooking

 

Homemade nut pasta is used in the preparation of many culinary masterpieces. Typically, this is homemade cakes, cookies, cakes and pastries. For those who like to please their family with sweets, you can try pasta for making ganache, cream, mousses and sweets.

Pistachio paste - a classic recipe

You can find a large number of recipes on how to make pistachio paste. It all depends on the hostess’s imagination and preferences.

The composition of the pistachio paste can be determined as follows:

  • natural pistachio nuts (not fried) - 125 g;
  • water - 20 g;
  • sugar - 60 g;
  • bitter almonds (extract) - 2 drops;
  • almond flour - 30 g.

To make a classic version, below is a step-by-step recipe:

  1. Peel nuts (125 g) from peel and place on a baking sheet in one layer. Preheat the oven to 150 degrees. Hold the pistachios for 15 minutes.
  2. Cooking sugar syrup. We take a ladle (it is desirable that the bottom is thick), pour 60 g of sugar and add 20 g of water. We put on the stove and bring to a temperature of 114 degrees. It is allowed to use food coloring to enhance the shade. In the process of preparing syrup, it is not recommended to use spoons or a whisk for mixing, so that the composition does not crystallize. Better to take the bucket in your hand and turn slowly. Then we wait until the syrup heats up to 121 degrees. Since it is difficult to control the temperature, it is recommended to use a cooking thermometer.
  3. Then we fall asleep pistachios and stir quickly. Readiness is estimated by crystallization and the degree of coverage with syrup. If this effect could not be achieved, then the required temperature was not achieved. Then you have to raise the degrees until crystallization occurs.
  4. We spread the nuts on parchment paper or a special cooking mat. Wait until cool.
  5. Pour prepared almond flour (30 g) and nuts into a blender. Crush as much as the technique can do. If the device is old, then it is better to take an ordinary coffee grinder. And then pour the crushed product into a blender.
  6. Gradually introduce vegetable oil (1.5-2 tbsp.spoons) and almond extract (2 drops). Stir until a homogeneous consistency is achieved.

It remains to transfer the resulting mass to a plastic container and transfer it to the refrigerator to make it denser. It is important to remember that the product can be stored for no more than six months.

To make pistachio paste, it is recommended to prepare a blender. The uniformity of the mass obtained depends on its work.

Cooking with Walnuts

Structure:

  • walnuts - 400 g;
  • milk - 120 g;
  • honey - ¼ cup;
  • cocoa - ¼ cup.

For a variety of flavors, a paste with the addition of walnuts is suitable.

The recipe is simple and consists of several steps:

  1. Arrange 400 g of nuts on a baking sheet and dry for 15 minutes.
  2. Grind with a blender or coffee grinder.
  3. Enter a quarter cup of honey, cocoa to nuts and grind again.
  4. Gradually add 120 g of milk and beat until a thick and uniform paste is obtained.

It remains to refrigerate the paste to thicken.

Option for those who adhere to the PP

For fans of good nutrition, pistachio paste is not a prohibited product. This is due to the fact that nuts contain about 50% of fats, proteins and carbohydrates necessary for the normal functioning of the body.

Structure:

  • pistachios - 300 g;
  • water - 40 g;
  • sugar - 70 g;
  • almonds - 50 g;
  • walnut liquor - 10 g.

As in previous recipes, the step-by-step instructions are simple:

  1. Dry the nuts for 15 minutes in the oven. Lay out in one layer.
  2. Grind with a blender.
  3. Add sugar, water and liquor to the nuts.
  4. Stir until a homogeneous consistency is obtained.

Send to the refrigerator to harden the mass.

Cooked pistachio paste at home is a natural product enriched with vitamins and minerals. With proper use, you can normalize the intestines, improve dry skin, hair and nails.

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