You can add delicious flavor to baked goods such as cookies, cakes or breads by incorporating pistachio flour into your recipes. Also, you can use it to coat chicken or fish to create a tasty, crunchy crust. Pistachio flour is gluten-free and easy to make at home. As an added bonus, you don’t need any special equipment other than a blender or food processor.
Blanch the pistachios by placing shelled nuts in a saucepan or pot of boiling water for roughly 30 seconds. This helps remove the skins, which will give you a finer, lighter flour than if you used unblanched nuts.
Drain the pistachios and spread them in a single layer on a towel. Use the towel to rub the pistachios. As you rub, the skins should pop right off. Discard the skins.
Transfer the nuts to a baking sheet. Let them dry overnight or dry them for 3 to 5 minutes in an oven that's been preheated to 325 degrees Fahrenheit.
Place the dry pistachios in a food processor, spice grinder or blender and grind them finely. Avoid overgrinding the nuts or you'll end up with pistachio butter.
Dump the nuts into a sieve or sifter once they look like they're ground finely enough. Sift the ground pistachios into a bowl. Return anything that's left in the sieve or sifter to the food processor, spice grinder or blender.
Pulse a few more times to achieve the fine grind. Transfer the nuts to your sieve or sifter and repeat the process.
Use the flour immediately or store it for three to four months in an airtight bag or container. It should last about one month in the refrigerator or several months in the freezer. Avoid storing the pistachio flour at room temperature since the oils in the nuts may become rancid.