Pistachio Frangipane
 
Makes 1 cup
Ingredients
  • ⅔ cup (75 grams) shelled pistachios, toasted
  • ⅓ cup (67 grams) granulated sugar
  • 6 tablespoons (84 grams) unsalted butter, softened
  • 1 large egg (50 grams)
  • 1 tablespoon (8 grams) unbleached all-purpose flour
  • ¼ teaspoon (1 gram) vanilla extract
Instructions
  1. In the work bowl of a food processor, pulse together pistachios and sugar until sandy. Add butter, egg, flour, and vanilla; pulse until smooth.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/rhubarb-pistachio-pie/