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While I have a specific baking goal in mind, if there are answers that apply generally to all cooking/baking that'd be great.

I have a biscotti recipe that I often adapt with different mix-ins and different flavor extracts. But I want to make a pistachio version now and want a strong pistachio flavor flavor.

Can pistachio paste be substituted 1:1 for an extract? I'd guess the paste is going to be weaker in flavor than an extract, so am I looking at a 2:1 or even greater substitution?

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  • What do you mean by "pistachio paste"? Pure ground pistachios, or a synthetic product meant for flavoring dishes?
    – rumtscho ♦
    Commented Mar 11, 2022 at 18:14
  • Good point @rumtscho. I assumed pure ground pistachios as that's what I've heard of and what dominates hits online (recipes to make it).
    – Chris H
    Commented Mar 11, 2022 at 19:17
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    Thanks for the question! I meant a paste made from pistachios. I wasn't aware there were synthetic pistachio products. The paste I've ordered is "100% pure California pistachios".
    – mkdir
    Commented Mar 12, 2022 at 0:45

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I haven't used pistachio paste, and it's a while since I've used extract, but I'm pretty certain that the amount of paste you'd need would be enough to change the texture of your biscotti.

To my mind, a "strong pistachio flavour" means almost as strong as pistachios themselves, meaning that you'd need 10s of percent of paste in your dough, instead of less than about 1% extract.

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  • I have a thought, though I'm not sure if it would work. I've included roughly shopped pistachios in biscotti before, but I wonder about a layer of pistachio paste folded in (perhaps slightly sweetened paste). as the marzipan is in stollen. I'm not sure what would happen at the 2nd bake though - it might get a bit too toasted on the surfaces
    – Chris H
    Commented Mar 16, 2022 at 9:45

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