Pistachio Crunch

• 75 g pistachios, raw, unsalted (1/2 cup)
• 155 g pistachio paste (1/2 cup)
• 60 g feuilletine (3/4 cup)
• 40 g confectioners sugar (1/4 cup)
• 4 g kosher salt (1 teaspoon)

1. Heat the oven to 325F.
2. Put the pistachios on a sheet pan and toast in the oven for 15 minutes.
3. Cool to room temperature.
4. Put the toasted pistachios in a clean kitchen towel and, with a saute pan or a rolling pin, bash them into smaller pieces, ideally halving the pistachios, or breaking them down to no smaller than one-eighth their original size.
5. Combine the broken pistachios with the pistachio paste, feuilletine, confectioners sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment and paddle on medium-low speed for about 1 minute, until homogenous.
6. The crunch can be stored in an airtight container at room temperature for 5 days or in the fridge for up to 2 weeks.
7. If you want to make this nut crunch gluten-free, substitute 75 g (1/2 cup) additional toasted ground pistachios for the feuilletine; used as the replacement for the milk crumbs, this makes the amazing almond flour Pistachio Layer Cake (page 83) entirely gluten-free.
8. Pistachio crunch is used in the Chevre Frozen Yogurt dessert (page 217).

pistachios, pistachio paste, confectioners sugar, kosher salt

Taken from www.epicurious.com/recipes/food/views/pistachio-crunch-382396 (may not work)