Hey Jo, my pistachio paste is pistachio nuts floor right into a paste with slightly olive oil to keep the regularity. I have also designed this recipe with store acquired pistachio butter which incorporates sugar, canola oil and it really works nicely. In order to try 1 of those bars on your own,

Tend not to more than complicate it, keep in mind the flavors are what bring this recipe to life so don’t focus on The form if you don’t have the best mould for this recipe.  Major the perimeters on the cake Using the remaining toasted kunafa pastry and allow this to take a seat