24 min
Suitable for vegans
Type of dish: Pastries
Temperature: Room temperature
Ingredients for 5 portions
Ingredients for portions/units
Ground almond 0.208 kg
Pistachios 0.208 kg
Sugar 0.417 kg
Water 0.138 l
Glucose 0.021 kg
Pistachios 0.125 kg
  • Make a  slightly stringy syrup at 116 º C with the water and sugar.
  • Put the powdered almonds and powdered  pistachios with  the glucose into the food mixer.
  • Gently add the syrup.
  • Beat until it thickens a bit and it doesn’t stick to your hands.
  • Add the toasted pistachio sprinkles and stir four times until it is  all integrated.
  • Shape.
  • Leave it to rest for at least 24 hours before it is unmolded and cut.


  • Coat with white or dark chocolate and  sprinkle with the chopped pistachios on top.
Nutritional information (1 portion)
Fiber 4.33 g
Saturates 4.53 g
Monounsaturated fatty acids 20.93 g
Polyunsaturated fatty acids 4.07 g
Cholesterol 0.0 mg
Calcium 121.67 mg
Iron 4.8 mg
Zinc 1.87 mg
Vitamin A 16.67 ug
Vitamin C 0.0 g
Folic acid 38.67 ug
Salt (Sodium) 14.83 mg
Sugars 91.55 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.