Pistachio Evoras

Name: Pistachio Evoras
Yield: Makes 25
Cuisine: French
Ingredients: 75 g (2¾ oz/½ cup) icing (powdered) sugar; 75 g (2¾ oz) pistachios chopped; 100 g (3½ oz) whole eggs (about 3 eggs); 25 g (1 oz) nibbed almonds lightly roasted; 50 g (1¾ oz/½ stick) melted unsalted butter plus a little extra softened butter for greasing; 100 g (3½ oz) Apricot Nappage; 15 g (1 tbsp) caster (superfine) sugar; 75 g (2¾ oz/¾ cup) ground almonds

Preparation info

Makes
25

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

Ingredients

50 g (1¾ oz/½ stick) melted unsalted butter plus a

Europe
France
Portugal
Cake
Mediterranean
Gluten-free
Vegetarian

Method

Preheat the oven to 180°C (350°F/Gas 4). Brush the inside of the dome moulds with the softened butter. Mix together the almonds and pistachios. Tip them into the buttered dome moulds, then tip out the excess - the nuts should leave a layer lining the mould. Put th