Pistachio Filling

Pour water over the pistachios and almonds and soak for 10–12 hours, until they have absorbed approx. 30% of the water.

Place the soaked pistachios and almonds in a colander and allow them to drain thoroughly. Pour off any remaining water.

Mix the drained pistachios and almonds evenly with the sugar. Process the pistachio-almond-sugar mixture in a food processor until a fine, smooth filling is obtained.

Alternatively: Grind the mixture on a roller grinder in 5–6 stages, gradually increasing the fineness until the desired consistency is achieved.

Store the covered pistachio filling in a refrigerator at 5°C. Under these conditions, it can be kept for 2–3 weeks.

For longer storage, the filling can be frozen at -18°C.