Culinary Institute of America

Pistachio Sponge

Preparation info
  • Makes

    1 sheet

    pan
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Almond paste 8

Method

  1. Line a sheet pan with parchment paper.
  2. Mix together the almond paste, pistachio paste, and confectioners’ sugar with the paddle attachment on medium speed until well combined.
  3. Whip together the egg yolks, eggs, and the nut paste–confectioners’ sugar mixture with the whip attachment on high speed until thick and light in color, about 5 minutes.
    4. <