Pistachio Almond Filling

Pistachio Almond Filling

Makes approximately 2-2 ½ cups


  • 2 cups pistachios blanched
  • ¼ cup confectioner’s sugar
  • ½ cup packed (8 ounces) almond paste, broken up into pieces
  • 1 teaspoon almond extract
  • 2 tablespoons light corn syrup, plus an additional 1 tablespoon if too thick
  • 1-2 tablespoons or more of water to thin out filling if desired
  • Green gel food coloring, if desired


  • Place pistachios and confectioner’s sugar in a food processor and process until nuts are finely ground.
  • Add almond paste and extract, pulse until well blended.
  • Add corn syrup and pulse until well combined.
  • If the mixture will be used as a candy or truffle center, leave as is. If using as a cake filling, add additional tablespoon of corn syrup and enough water to make the mixture spreadable.
  • Blend in green food coloring if desired.
  • Store in an airtight container at room temperature for up to 5 days.


Note: to blanch pistachios, place them in a small saucepan and cover with cold water. Bring to a boil, remove from heat, and drain. Place nuts onto a clean, dry kitchen towel and rub gently until the skins of the nuts come off. Discard skins.