when i was in culinary school, we were each allowed to make whatever ice cream flavor we wanted. the guy next to me chose salted pistachio. we had all finished our ice creams and he was still standing at the sink, removing the skins from each nut, so that they didn’t break off and create a woody texture. every time i think of making something pistachio-based, i think of that – maybe others do, too. i love that last picture.
Hey, Tim, Come to New York and I’ll make pistachio cake with you. This cake makes people
happy. It’s not too almond-y.
And thank you for using two of the recipes (days 7 & 10) from One Sweet Cookie. I
love you, man. Tracey Zabar.
I am loving all these cookies, and anyone who uses “pistachio” and “hype-man” is someone after my own heart.
Having never heard of pistachio paste, I’m glad it’s optional for these pretty cookies. Your explanation of the almond + green food colouring thing does explain a LOT though. Pistachios have a beautiful, delicate flavour – a shame it’s so often badly exploited!
If you’re ever in Princeton, New Jersey, and the planets are aligned, the Bent Spoon (a local artisan ice cream shop in town) makes the best pistachio ice cream outside of Sicily (which admittedly, I have not tried–but I’ve been to other parts of Italy where the pistachio gelato still disappoints).
The Bent Spoon does not always have pistachio ice cream (they’ve told me that the cream and pistachio paste requires a 3-day steep in the fridge before churning), but it’s very pistachio-y and not at all almond extract-y, which I hate and can detect its fake flowerey smell in even small amounts.
Hey Tim! These look and sound soooooo good. You’ve done it again. I LOVE the last photo with the powdered sugar stripe — look at you turning into a total food stylist!! By the way, the first two pictures of this post (after the title pic) don’t show up for me. They have error messages. Not sure if anyone else is having that problem.
I totally agree with you over the pistachio thing. I wouldn’t have a clue where to get hold of pistachio paste and was wondering if almond paste is just a different way of saying marzipan or is it looser in consistency?
Love the choice of cookie shape xx
Hi Laura, Almond paste is not marzipan. Almond paste is less sweet and has more almonds in it. It is used as a filling or in recipes like this one. Check baking supply stores. In the US, both are available at grocery stores.
Tim, another great cookie recipe! Just came back to the site to print it out again (the gremlins must have taken the first copy) & saw the post about Mike’s Pastry…Well, I’m a local & I don’t know what Ian is talking about. The line at Mike’s is usually out the door…one of our favorite places to stop after dinner in the North End…
Haagen-Dazs Pistachio ice cream is the most pistachio-flvored thing I’ve ever tasted. No extract, just cream-flavored ice cream with lots of pistachios. It costs more than their other flavors and it’s rarely on sale. I hate ice cream with things in it, but this is the exception.
Almonds and Pistachios evidently have a long tradition. In 1908, Mrs. Rorer, Principal of the Philadelphia Cooking School, published a recipe in “Dainty Dishes” for Pistachio Ice Cream, listed under Nut Creams. The ingredients were 1 quart of cream, 1/2 pound of sugar, 1 quart of spinach, 1 teaspoonful extract of almonds, 1 heaping tablespoonful of vanilla sugar or a teaspoonful of the extract, 1/2 pound of shelled pistachio nuts. The spinach was boiled, pounded to a pulp, then drained through muslin and used to color the ice cream a light green.
In the same booklet, under English Creams, there’s another Pistachio Ice Cream with 1/4 pound pistachios, 1/4 pound of Jordan almonds, 1 teaspoonful of extract of almond, 1 pint of cream, 1/4 pound of sugar, Spinach coloring.
Thought you might find this bit of history interesting.
Lottie and Doof, I saw your blog and hope you will forgive that I am not a “hype man,” but a “hype woman” and the Director of Global Marketing for the pistachio trade association, American Pistachio Growers. Great blog! Yes, I agree if it says it’s pistachio paste, shouldn’t it be pistachios? First, to your question about paste…let me turn you on to a supplier in Placer County, California, Fiddyment Farms. They make a “pistachio butter” and we think you’ll love it. Please play with it and let us know. Contact Adriana and tell her I sent you. Now, about pistachio pastes and butters–the range of greens is wide, which is why some manufacturers will add coloring for consistency in product. Next, please check out our brand new baby, AmericanPistachios.org and check the recipes and the food professionals dropdowns. I’d love your readers’ feedback. Cheers!