Whole Shelled Pistachios

250 g

Pistachios 100% of the shelled fruit (with skin) without any addition or withdrawal of any product.

Ideal with chocolate, whole shelled pistachios also go very well with red fruits such as raspberry or flavors such as orange blossom.
You can use it in baking for the preparation of financiers and macaroons or as an inclusion in biscuits and cookies.
In your savory preparations such as vinaigrettes or sauces, it will come as an accompaniment to white meat, fish or simply pasta.

Recipe Savory pistachio cookies:

Ingredients for 30 cookies:

• 150 g flour t45
• 6 g baking powder
• 1 pinch of salt
• 75g softened butter
• 1 whole egg
• 100 g of goat's cheese, shelled with a fork
• 50g parmesan powder
• 60 g shelled pistachios
• 5 g of thyme

Start by mixing all the dry ingredients (flour, baking powder, salt and thyme) then add the softened butter and the egg.
Form a paste then incorporate the cheeses, the previously crushed pistachios.
Form small balls of regular size, place them on a baking sheet.
Finally, in an oven preheated to 180°C, bake the pistachio cookies for 25 minutes at 180° degrees.
This recipe is ideal for a convivial and original snacking.

• Origin: California
• Ingredients: 100% pure pistachio fruit. Possible traces of other nuts, keep away from light and heat
• Best before date: 12 months from date of manufacture
• Storage: After opening, keep the product in a cool place and in a tightly closed container
• Weight: 250 g