Pistachio Peach Crisp

Let the butter soften to room temperature, then add corn oil, pistachio paste, and white sugar, and use a mixer on low speed to beat until emulsified.

The well-whipped mixture will increase in volume and turn a pale color. The pistachio paste I am using is not dark in color, so later I will add pistachio powder to adjust the color. If you are using Felchier or other bright green pistachio pastes, you can replace the pistachio powder with almond powder, or if you don't want to add nut powder, replace it with an equal weight of flour.

Gradually add the beaten eggs to the emulsified sauce, stirring each time until the eggs are absorbed before adding the next portion. I added them in three batches.

Weigh the powder and mix evenly.

Sift the flour into the sauce mixture. Sometimes the nut powder has coarser grains and may not pass through the sieve; that's okay. The remaining nut powder can be added directly to the bowl at the end.

Using a folding technique, mix the emulsified sauce with the flour.

Divide the dough into 50g portions and roll each into a ball.

Flatten it, poke a hole in the middle with your finger, and put in a pistachio. My dough is drier because I added 30g more almond flour, so I removed it from the recipe.

Oven, middle rack, top and bottom heat at 180°C for 20 minutes.