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Ingredient Substitutions

Pistachio cream and pistachio substituting for flour?

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Pistachio cream and pistachio substituting for flour?

Pia | Mar 10, 2004 06:52 PM

I've just fled the jar of Sicilian pistachio cream sitting in my fridge. After two spoonfuls straight out of the jar, I was in imminent danger of losing all semblance of control. It's a lot like chocolate: not a problem until you smell, taste, or dream about it. It is to peanut butter what foie gras is to chopped liver.

This is a jar of Stramondo Sicilian pistachio paste--nothing but organic pistachios and raw cane sugar. I bought this $20 8-oz jar at Draeger's with the intention of creating wonderful confections, but I can only muster enough distance and restraint to heap a spoonful on ice cream before going hog wild. And I can no longer remember the fabulous desserts I was planning to create with the unopened bottle. . . Ideas for the remaining 1/4 cup anyone?

Somewhere in between sugar-and-pistchio-induced trances, I bought a pack of TJ's raw shelled pistachios. I think I was hoping to make some pistachio pizzelles, but am uncertain how much flour I can substitute with ground pistachios, as well as how to enhance the flavor of the nuts. I dare not hope that the TJ's pistachios will have the richness of flavor of the Stramondo paste. Suggestions, please?

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