Homemade Pistachio Flour

Name: Homemade Pistachio Flour
Prep time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1 ¼ cups raw shelled pistachios

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Prep Time
15 mins
Total Time
30 mins
Course
Condiments
Cuisine
American

Homemade Pistachio Flour

Iris Warren

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Homemade pistachio flour is brighter green with a fresher flavor than store bought! 1 ¼ cups of raw shelled nuts yields about 1 cup of sifted flour, but I recommend grinding a bit more than you need just in case.

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Ingredients

1 ¼ cups raw shelled pistachios

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Instructions

Prepare pistachios: If your pistachios still have their skins, and you want a brighter green color, blanch in boiling water for 30 seconds then transfer to an ice bath briefly before draining and peeling. Spread out on a baking tray and let dry overnight, or in a 250ºF oven for 30 minutes to remove any remaining moisture, taking care not to let the nuts get brown. Let cool completely before grinding. (If you're using pre-peeled, slivered pistachios, or if you don't care about having brownish specks in your pistachio flour, you can skip this step. )
Working in small batches, pulse pistachios in a food processor or clean coffee grinder. Give it 2-3 brief pulses, don't overdo it or the pistachios will warm and start to release their oils (which means they are on their way to becoming pistachio butter). Once they get oily, there's no fixing it, unfortunately.
Dump ground pistachios into a sifter or sieve, then sift over a bowl. The fine flour will fall into the bowl, and you'll be left with a sifter full of the larger pieces.
Transfer these larger bits back into your grinder, adding more nuts if you have more to grind. Repeat the process, pulsing just a few times then sifting, until all the nuts are finely ground.
You'll probably end up with a tablespoon or two of coarsely ground nuts that aren't enough to grind again; you can save these to sprinkle on top as a garnish for whatever you are making, or set them aside to make homemade pistachio butter later.
Pistachio flour should be stored in a cool, dry, and dark location, sealed in an airtight container or jar, or in the fridge where it'll keep for 2-3 months. For longer storage I recommend vacuum sealing and freezing for up to a year.