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Pistachio Praline for Pistachio Dacquoise

Decorate your buttercream icing with small bits of praline and pistachios to go on top of Pistachio Dacquoise.

  • Yield: Makes about 3 cups

Source: Martha Stewart Living, February/March February/March 1992


  • 1 cup shelled unsalted pistachios, chopped very coarsely
  • 1/4 cup water
  • 1 cup sugar


  1. Heat oven to 325 degrees. Spread nuts on baking sheet and toast for 6 to 8 minutes. Do not brown. Keep nuts warm. Lightly oil another baking sheet and set aside.

  2. Combine water and sugar in a medium saucepan. Cook over medium-high heat, swirling pan, until mixture is a medium-amber color. Stir in nuts all at once.

  3. Pour hot liquid onto prepared baking sheet and spread with a wooden spoon or oiled spatula. Let cool.

  4. Grind half of praline to a coarse powder for buttercream; chop or crack remainder into small pieces for garnish.

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