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Pistachio Crunch

Recipe information

  • Yield

    makes about 330 g (2 cups)

Ingredients

75 g pistachios, raw, unsalted (1/2 cup)
155 g pistachio paste (1/2 cup)
60 g feuilletine (3/4 cup)
40 g confectioners’ sugar (1/4 cup)
4 g kosher salt (1 teaspoon)

Preparation

  1. Step 1

    Heat the oven to 325°F.

    Step 2

    Put the pistachios on a sheet pan and toast in the oven for 15 minutes. Cool to room temperature.

    Step 3

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

    Step 4

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

  2. notes

    Step 5

    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.

  3. Elsewhere in this book

    Step 6

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

Reprinted with permission from Momofuku Milk Bar by Christina Tosi with Courtney McBroom. Copyright © 2011 by MomoMilk, LLC. Published by Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Christina Tosi is the chef and owner of Momofuku Milk Bar, called "one of the most exciting bakeries in the country" by Bon Appètit. As founder of the desserts programs at Momofuku, including Noodle Bar, Ssäat;m Bar, Ko and Má Pêche, Christina was most recently shortlisted for a James Beard Foundation Rising Star Chef Award. Christina and her confections have appeared on The Martha Stewart Show and Live! with Regis and Kelly, among others. She lives in Brooklyn, New York, with her three dogs and eats an unconscionable amount of raw cookie dough every day.
TagsDessertPistachioNutMake AheadOven BakeStand MixerCookbooks
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