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How to Make Pistachio Flour Like a Pro?

You can add gold to the flavor of baked goods like cookies, cakes or breads by mixing pistachio flour into your recipes. You can also use it to coat chicken or fish to give it a tasty and crunchy crust, pistachio flour is gluten free and is quite easy to make at home. You can even buy it readymade in the stores. We are also giving you a bonus tip with this article that you do not requires any kind of equipment apart from blender or a food processor.

  1. Blanch the pistachios by keeping the shelled nuts in a saucepan or in a pot of boiling water for mere 30 seconds.

This is done so as to remove the skins, to help you provide a finer and lighter flour rather than making a flour from unblanched nuts.

  1. Now, drain the pistachios and spread them evenly on a single layer of towel.

Then use the towel to rub the pistachios. Now when you are rubbing them, make sure that the skins are popping right off. Throw away the skins.

  1. Now move those nuts to a baking sheet.

Allow them to dry overnight or dry them for at least 3 to 5 minutes in a heated oven. Make sure you preheat the oven to 325 degrees F.

  1. Keep the dry pistachios in a food processor, blender or a spice grinder. Fine grind the nuts.

Prevent yourself from overgrinding the nuts or you will end up with pistachio butter, unless you are wanting to end up with one.

  1. Once they are finely grounded, or look like finely grounded, dump the nuts into the sieve or a

Sift the ground pistachios into a bowl and return anything remaining in the sieve or softer to the food processor, blender or spice grinder.

  1. Pulse it a little more to attain the fine grind.

Move the pistachio nuts to your sieve or sifter and repeat the entire process.

  1. Use the flour as soon as possible or store it in an airtight bag or container for at least 3 to 4

It should be able to last for up to a month in the refrigerator or a few months in the freezer. Prevent storing the pistachio flour at room temperature as the oils in the nut are prone to become rancid.

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