1. Heat the honey in a medium saucepan to 130C (270F). 2. Remove from heat and stir in the pistachios and lavender. 3. Spread the pasteli onto a silpat or nonstick parchment. If using parchment, cover with another piece of parchment. 4. Using a rolling pin roll out the pasteli to a thin sheet, about 1 cm (1/8 inch) thick. 5. Cut into squares or diamonds when cool and keep stored in a cool, dry place. ---------------------------------------------------------------------------
Nutrition
Ingredients
