ingredients:

• ¾ cup (95 g) all-purpose flour

• ¼ cup (25–30 g) finely ground unsalted pistachios

• ⅓ cup (65 g) sugar

• 1 tsp baking powder

• ¼ tsp baking soda

• ¼ tsp salt

• 1 egg or 3 tbsp applesauce (for eggless)

• ⅓ cup (80 ml) warm dairy-free milk (plus 1–2 tsp more if needed)

• 2 tbsp (30 g) melted butter or neutral oil

• 3 heaping tbsp Pistakio Creamy Pistachio Spread (plus 2–3 tbsp more for glaze)

• ¼ tsp almond extract

• ¼ cup dairy free white chocolate (chopped or chips). If you don’t have this on hand, feel free to omit and just thin the Pistakio spread with milk!

• Pinch of salt (for glaze)

• Optional: green food coloring

• Crushed pistachios (for topping)

• Red buttercream (for decorating)

instructions:

1. Preheat oven to 350°F / 175°C. Lightly grease a 6-cavity donut pan.

2. In a large bowl, whisk together ¾ cup (95 g) all-purpose flour, ¼ cup (25–30 g) finely ground unsalted pistachios, ⅓ cup (65 g) sugar, 1 tsp baking powder, ¼ tsp baking soda, and ¼ tsp salt.

3. In a separate bowl or measuring cup, whisk ⅓ cup (80 ml) warm dairy-free milk with 3 tbsp heaping Pistakio pistachio spread until smooth and fully combined.

4. In another bowl, whisk together 1 egg (or 3 tbsp applesauce), 2 tbsp (30 g) melted butter or neutral oil, ¼ tsp almond extract, and the pistachio milk mixture.

5. Pour the wet ingredients into the dry ingredients and gently fold until just combined. The batter should be thick but pipeable. If it feels too stiff, add 1–2 tsp more milk.

6. Spoon or pipe the batter into the donut cavities, filling each about ¾ full. You may be leftover with some extra batter. (you may have to manually cut the center out if they are overfilled)

7. Bake for 10–12 minutes, or until the tops spring back when lightly touched. Let cool in the pan for 5 minutes, then transfer to a wire rack.

8. To make the glaze, gently melt ¼ cup white chocolate (in short microwave bursts or over a double boiler). Stir in 2–3 tbsp creamy Pistakio spread, a pinch of salt, and 1–2 tbsp warm dairy-free milk until smooth and pourable. Add more milk if needed. Optional: tint with green food coloring.

9. Pour the glaze over the top.

10. Sprinkle with crushed pistachios and pipe on red buttercream bows for a festive wreath look.

11. Serve and enjoy!