Pistachio
15m prep 20m cook 35m ready
Pistachio doughnuts flavored with cardamom and almond extract, topped with honey glaze, chopped pistachios, and flaky sea salt.
Nutrition (per serving, estimated)
Estimated based off 2 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 142 mg
- Iron: 5.29 mg
- Magnesium: 163 mg
- Phosphorus: 662 mg
- Potassium: 1384 mg
- Zinc: 2.97 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 2.46 ml ground cardamom
- 1.23 ml almond extract
- cake dough of choice
- Honey glaze
- Flaky sea salt
Prepare
- 78.9 ml pistachios, coarsely ground
- 158 ml pistachios, coarsely chopped, divided
Let's Cook
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Step 1.
In a food processor, pulse shelled pistachios until they just start to release some of their oils, about 3 to 4 minutes, scraping down the sides of the bowl as needed, to make coarsely ground pistachios.
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Step 2.
Prepare the chosen cake dough as directed, but replace the nutmeg with ½ teaspoon ground cardamom, reduce the vanilla extract to ½ teaspoon, and add ¼ teaspoon almond extract to the wet ingredients.
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Step 3.
Mix in the coarsely ground pistachios and ⅓ cup of the coarsely chopped pistachios on medium speed until incorporated.
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Step 4.
Fry or bake the doughnuts as directed by the dough recipe.
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Step 5.
After the doughnuts have cooled slightly, glaze them with the honey glaze, then sprinkle with the remaining ⅓ cup coarsely chopped pistachios.
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Step 6.
Garnish with flaky sea salt and serve.
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