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

Martha Stewart Living, February/March February/March 1992

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Recipe Summary

Yield:
Makes about 3 cups
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Ingredients

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Directions

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  • 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.

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  • 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.

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

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

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