Cakes and Desserts

Pistachio Butter

Name: Pistachio Butter
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 10
Ingredients: 200 grams pistachios; 150 grams white chocolate; 30 grams icing sugar; 50 grams unsalted butter; 100 milliliters heavy cream/milk; 1/6 teaspoon green coloring

Amira February 17, 2024 2 Comments

5 / 1 Review

Italian Version | Crunchy Pistachio Butter

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Attention: Read this recipe at your own risk. Pistachio Cream is highly addictive and you can not stop eating it on your own.

Creamy, crunchy, irresistible delicious and highly addictive. I couldn’t stop licking the spoon. This can be used as a spread on the toast, drizzle for dessert, or sauce for pancakes. I made Pistachio Cheesecake with Pistachio Butter and it was amazing!

Short long story. I love these naturally delicious nutty butters and I wanted to try something new and different, than just peanut butter. Pistachio butter was something I had been looking after for longer. The problem was I couldn’t find it in local shops at all. I searched Amazon and found a couple of Italian pistachio creams, but when I wanted to place an order, they were out of stock. I was planning that week to make Pistachio Cheesecake, so was a bit upset I couldn’t buy it anywhere. And I’m glad now that I couldn’t find one because…

I made my homemade pistachio cream from scratch and it was amazing! The fact is that these pistachio creams are a bit pricey I saved a lot by buying just a few ingredients. I bought all the ingredients that I needed to make a great Italian Pistachio Butter including green coloring, which I decided later on, not to use when I got an amazing naturally green pistachio color.

ingredients for Pistachio Butter

The fact that making homemade Pistachio Butter is much healthier is that there is not a long list of additives ingredients. Despite the sugar content, this should be consumed moderately, but without guilt!

Pistachios – I use regular roasted and salted pistachio nuts in shells. I would rather use unsalted pistachios without shells, but they only have available this one, so I’m using these regularly in baking, so don’t worry about salt, it won’t spoil your dessert. Carefully remove all shells and gently rub the skin with a kitchen towel, that’s it!
White Chocolate – For the best flavor, I would recommend using the best quality white chocolate.
Heavy Cream/Milk – Heavy cream or milk will work well as well non-diary milk. I prefer heavy cream, but if you don’t have you can use milk instead.
Butter – I use unsalted melted butter to work better with white chocolate while melting it.
Icing Sugar – You may skip this ingredient as white chocolate has already sugar on its own, but if you like more sweet, add it!

Instructions

This Pistachio Butter is creamy, crunchy and so so delicious. Here’s how to make it at home and even better! Follow my simple step-by-step instructions:

Start with cutting chocolate into small pieces. In a medium saucepan bring 1 cup of water to simmer on low medium heat, then put a glass bowl over the pot. Add chopped white chocolate, butter, heavy cream, and stir constantly until chocolate dissolves to liquid.

2. Remove the shell from the pistachios and rub pistachio the skin in a tea towel. Transfer pistachios into a high-powered food processor, add powdered sugar and blend for a minute, or until the pistachios are ground.

3. Pour melted white chocolate into a blender and If you wish to have smooth Pistachio Butter blend again until smooth and creamy. However, if you want crunchy pistachio, do not blend it, mix gently with a spoon until well combined.

Note: I like how naturally green looks Pistachio Butter so I didn’t have to add any green coloring, but this is optional if you wish to add green coloring, add some.

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5 from 1 vote