Honey and Pistachios: Pairings, Pistachio Baklava and Biscotti

Why Honey and Pistachios Work

Pistachios are rich, slightly sweet and a little resinous. Honey adds aroma and stickiness, which is why the pair shows up across the eastern Mediterranean and the Middle East, most famously in pistachio baklava.

Most pistachios in US stores come from California, with imports from Iran and Turkey. Sicily's Bronte pistachios are greener, sold under the protected name Pistacchio Verde di Bronte DOP, and cost several times more. Save them for dishes where the color shows.

• **Raw pistachios:** mild honey (orange blossom, acacia, clover)
• **Roasted pistachios:** medium to bold honey (wildflower, buckwheat)
• **Roasted and salted:** orange blossom, for a sweet-salty contrast
• **Baking:** orange blossom or wildflower

Matching Honey to Pistachios

**Raw pistachios:** the flavor is delicate, so a strong honey hides it. Orange blossom is the classic match; acacia is milder.

**Roasted pistachios:** roasting adds toasty, caramel notes that hold up to wildflower or even buckwheat honey.

**Roasted and salted pistachios:** the salt makes honey taste less sweet and more fragrant. Orange blossom is the best of the light honeys here.

**Bronte pistachios:** use the mildest honey you have so the pistachio flavor and color lead.

Pistachio Baklava with Honey Syrup

Turkey's Gaziantep baklava is the famous pistachio version and is usually made with a sugar syrup. Greek baklava often uses a honey syrup. This recipe uses pistachios with a honey syrup. Makes one 9x13-inch pan, about 30 pieces.

**Ingredients:**

• 1 pound phyllo dough, thawed
• 2 cups shelled unsalted pistachios, finely chopped
• 1 cup unsalted butter, melted
• 3/4 cup orange blossom or wildflower honey
• 1/4 cup water
• 1 tablespoon lemon juice
• 1 cinnamon stick and 1 strip lemon peel (optional)

Pistachio Baklava: Method

• Make the syrup first: simmer the honey, water, lemon juice, cinnamon and peel for 5 minutes, remove the cinnamon and peel, and let it cool completely.
• Heat the oven to 325°F (163°C). Butter a 9x13-inch pan.
• Layer 8 sheets of phyllo, brushing each with butter. Scatter one third of the pistachios over the top.
• Repeat twice more: 8 buttered sheets, then one third of the pistachios.
• Finish with 8 more buttered sheets.
• Cut through all the layers into diamonds or squares before baking.
• Bake 45 to 55 minutes, until deep golden and crisp.
• Spoon the cool syrup over the hot baklava as soon as it comes out, working it into the cuts.
• Leave uncovered at room temperature for at least 4 hours, ideally overnight, before serving.

Honey-Pistachio Biscotti

Twice-baked and dry enough to keep for two weeks. Makes about 30.

**Ingredients:** 2 cups all-purpose flour, 3/4 cup sugar, 1/4 cup orange blossom or wildflower honey, 3 large eggs, 1/4 cup olive oil or melted butter, 1 teaspoon vanilla, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 cup shelled pistachios, zest of 1 orange (optional).

• Heat the oven to 350°F (177°C). Line a baking sheet with parchment.
• Whisk the flour, sugar, baking powder and salt. In a second bowl whisk the eggs, honey, oil, vanilla and zest.
• Stir the wet into the dry until just combined, then fold in the pistachios.
• Shape into two logs about 12 inches long and 2 inches wide. Bake 25 to 30 minutes, until firm.
• Cool 10 minutes, slice on the diagonal 1/2 inch thick and lay the slices cut side down.
• Bake 8 to 10 minutes more, until dry and lightly toasted. Cool on a rack and store airtight.

Pistachios and Honey on a Cheese Board

Plan about 1/4 cup pistachios per cheese and two honeys, one light and one dark. Shelled pistachios save guests the mess. More combinations in our honey and cheese pairing guide.

• **Goat cheese + pistachios + orange blossom honey:** light and tangy
• **Manchego + pistachios + orange blossom honey:** firm, nutty, floral
• **Brie + pistachios + wildflower honey:** creamy and mild
• **Aged cheddar + roasted pistachios + buckwheat honey:** the boldest
• **Blue cheese + pistachios + lavender honey:** strong cheese, floral honey

More Ways to Use Honey and Pistachios

**Pistachio-crusted salmon:** brush fillets with honey and a little Dijon, press on chopped pistachios and bake at 400°F (200°C) for 12 to 15 minutes. See our best honey for glazed salmon.

**Ice cream:** fold 1/2 cup chopped pistachios and 2 tablespoons orange blossom honey into vanilla ice cream base in the last minutes of churning, or spoon both over a scoop.

**Cheese ball:** mix 8 oz cream cheese, 1/4 cup wildflower honey, 1/2 cup chopped pistachios and a pinch of salt, shape and roll in more pistachios.

**Yogurt or ricotta:** a spoon of honey and a handful of chopped pistachios. See honey and ricotta.