Pistachio Flour

You can make pretty much any kind of flour you want from any kind of solid object. You can easily make a flour by just pulsing the ingredient in a food processor, but sometimes depending on the fat content of the object this will make the flour too moist.

TPT (tant pour tant - part for part)
This method uses equal parts of ingredients to enhance the outcome of the final product by drawing form strengths of each ingredient. In the case of nut flours, almonds are high in fat so if you use equal parts confectioners sugar when making almond flour then the starches from the 10x sugar (10x refers to the grain of the confectioners sugar) then it will help dry out the fats as the almonds are pulsed.


Almond Flour - equal parts almonds and confectioners sugar. Sift the confectioners sugar. Pulse the almonds and confectioners sugar in a food processor until small flour sized bits form. Sift the mixture, return the large bits to the food processor. Continue in this manner until the chunks start to take on an oil or moist texture.

Pistachio - they are lower in fat then almonds so you can just pulse the pistachio in sections, like above, with or without the confectioners sugar.

The following information is from www.nutritiondata.com

High to low fat nuts (unsweetened, per cup): 

macadamia nuts (76g), pecans (72g),  pine nuts (68g), brazilnuts (66g), walnuts (65g), hazelnuts (61g), sesame (61g), sunflower seeds (57g),  cashew (48g), pumpkin seeds (46g), pistachio (44g), flaxseed (42g), coconut (33g), acorns (31g)

This the the left over bits once the flour has been sifted out.
It can now be returned to the robot coupe to be processed again.

This is a progression of pistachio flour. The flour to the left is 1pt 10x and 1pt pistachios.
The middle flour has been processed through a second time.
The flour to the right is straight pistachio flour without any confectioners sugar.