Pistachio Paste
Makes about 1 cup
  • ⅓ cup (67 grams) granulated sugar
  • ¼ cup water
  • 1 cup (142 grams) toasted pistachios
  • ¼ cup (24 grams) almond flour
  • 3 tablespoons (42 grams) vegetable oil
  1. Line a rimmed baking sheet with parchment paper. In a small saucepan, heat sugar and ¼ cup water until a candy thermometer registers 240°F. In a small bowl, place pistachios. Pour hot syrup over pistachios, stirring to coat. Transfer pistachios to prepared pan, and let cool slightly, about 10 minutes.
  2. In the work bowl of a food processor, combine pistachios and almond fl our.
  3. Process until finely ground, about 2 minutes. With processor running, add oil, 1 tablespoon (14 grams) at a time. Process until mixture forms a smooth, thick paste, 8 to 10 minutes.
  4. Shape paste into a log, and wrap tightly in plastic wrap. Pistachio paste will keep for 1 month in the refrigerator or 6 months in the freezer.
Pistachio paste may be purchased at specialty food shops, but it’s just as easy to make your own.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/babka-like-a-boss-2/