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Old 01-31-2012, 03:04 PM   #1
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Pistachio Paste,Hazelnut Paste, Almond Paste- What Can I do with these ingredients?

I only bought the Hazelnut paste. I figured I could make something similar to Nutella.
Any other ideas? I didn't get the others because I could not think of anything to do with them but I want to go back to get the pistachio paste. These are all unsweetened. The Hazelnut paste is 1 net carb per 2 TBS.

Maybe I can use the pistachio paste to make pistachio ice cream? I don't have an ice cream maker though.

Last edited by tulipsandroses; 01-31-2012 at 03:12 PM..
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Old 01-31-2012, 03:07 PM   #2
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I think you can use them like peanut butter.
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Old 01-31-2012, 03:10 PM   #3
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Take the hazelnut and make LC nutellaYummy.
For that matter all three. Nut butter bread.
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Old 01-31-2012, 03:56 PM   #4
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Originally Posted by rosethorns View Post
Take the hazelnut and make LC nutellaYummy.
For that matter all three. Nut butter bread.
Yeah I plan to make some LC Nutella with the Hazelnut paste. I have no idea what to do with the pistachio paste though.
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Old 01-31-2012, 04:18 PM   #5
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Where did you find these? I'd love to play around with them!

My thought on the pistachio would be to combine it with some good mustard, then rub it all over a rack of lamb, press into some Parm cheese, and ovenroast to rare....
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Old 01-31-2012, 04:43 PM   #6
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Are pastes another word for butter?
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Old 01-31-2012, 04:56 PM   #7
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Wow Charski that sounds good. Some good earthy stone ground mustard.
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Old 01-31-2012, 07:48 PM   #8
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Originally Posted by Charski View Post
Where did you find these? I'd love to play around with them!

My thought on the pistachio would be to combine it with some good mustard, then rub it all over a rack of lamb, press into some Parm cheese, and ovenroast to rare....
That sounds divine!! I will definitely get the pistachio and try this.
I found them at Dekalb Farmers Market here in GA.
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Old 01-31-2012, 07:56 PM   #9
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Are pastes another word for butter?
I'm not sure. I suppose so though. However, the paste is not as "thick" as peanut butter or almond butter. I would describe it more like a cream moreso than a butter.

If anyone has ever used the Macadamia Butter from Netrition, its pretty similar to that consistency.
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Old 01-31-2012, 08:20 PM   #10
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Quote:
Originally Posted by tulipsandroses View Post
I'm not sure. I suppose so though. However, the paste is not as "thick" as peanut butter or almond butter. I would describe it more like a cream moreso than a butter.

If anyone has ever used the Macadamia Butter from Netrition, its pretty similar to that consistency.
I did some online searching for "pistachio paste" and didn't have very satisfactory results - the stuff online is either full of sugar and canola oil, OR horrendousless expensive and in large containers.

Can you tell me what is in the hazelnut that you bought? Maybe we can figure a way to make our own.

Now in the past, I've ground up some pistachios to make my rack of lamb, just coated the lamb with mustard first (I like a good ale-based mustard, but this last time I used Maui Onion mustard, yum!) and then pressed the ground-up pistachios mixed with a little Parm cheese into the mustard. It makes a wonderful crust and the lamb is so flavorful!

So I'd love to experiment further!!
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Old 01-31-2012, 09:04 PM   #11
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Quote:
Originally Posted by Charski View Post
I did some online searching for "pistachio paste" and didn't have very satisfactory results - the stuff online is either full of sugar and canola oil, OR horrendousless expensive and in large containers.

Can you tell me what is in the hazelnut that you bought? Maybe we can figure a way to make our own.

Now in the past, I've ground up some pistachios to make my rack of lamb, just coated the lamb with mustard first (I like a good ale-based mustard, but this last time I used Maui Onion mustard, yum!) and then pressed the ground-up pistachios mixed with a little Parm cheese into the mustard. It makes a wonderful crust and the lamb is so flavorful!

So I'd love to experiment further!!
Hi Charski,

Nothing in the ingredients other than the nuts. I tried to google as well and did not even find the brand that I bought. The pistachio paste is a bit pricy but not as outrageous as the prices that I saw online.

They are 8.75 oz jars

The hazelnut was 5.49 for natural & 5.99 for blanched hazelnuts. I bought both and preferred the natural.


The Pistachio was 7.99 for natural & 10.99 for the blanched.


You could probably make your own. I made my own coconut butter once after someone posted instructions here on LCF and it turned out pretty similar to the expensive Artisana coconut butter. I have not bought the Artisana since figuring out how to make my own. The drawback though is that it took so much coconut to make a small amount so I'm not really saving a lot.

All I did was put unsweetened coconut flakes the food processor and let it rip until it turned to butter. Took a while though to turn into butter. Maybe the same could be done with pistachios.

Last edited by tulipsandroses; 01-31-2012 at 09:08 PM..
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Old 01-31-2012, 11:08 PM   #12
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Thanks for the info, I'm gonna give it a whirl, so to speak, when I have time!
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Old 02-01-2012, 08:30 AM   #13
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What about making sugar or chocolate wafer cookies sandwiching one of these pastes between two cookies kinda like a gourmet Oreo?
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Old 02-01-2012, 09:44 AM   #14
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That sounds delicious, Peggy.
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Old 02-01-2012, 07:15 PM   #15
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The pastes might be good smeared on low-carb danish recipes, too, along with that dab of cream cheese.
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