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How to Make Salted Pistachio Almond Truffles

Rich tasting, lightly salted pistachios, almond paste and fine chocolate combine in these decadent bites.

Step 1

Shell a 1/2 cup of salted pistachios. Set the shelled pistachios (you should a have about 1/4 cup of them) on a work surface and finely chop. Set 1 Tbsp. of those pistachios in a bowl. Now set a 227-gram piece of almond paste (see Note) on top of the remaining chopped pistachios. Knead and work those chopped pistachios into the almond paste

Step 2

Roll almond paste into one-foot long log. Cut the log into 18 equal pieces. Roll each piece into a ball.

Step 3

Line a baking sheet with parchment paper. Coat each ball in melted chocolate, letting the excess drip away. Set coated balls on the baking sheet. Top each ball with some of the remaining chopped pistachios. Refrigerate truffles at least 30 minutes to set the chocolate. Set truffles, not touching, in a tight-sealing container. Store in a cool room temperature place until ready to serve. These will keep two weeks or more.

Note: Almond paste is sold in tubes in our Bakery Department. You could also use marzipan in the recipe.