Cost Breakdown

Critical Success Points

• • Grind pistachios into a fine powder
• • Cream butter, sugar and vanilla until fluffy
• • Add each egg only after the previous one is fully incorporated
• • Do not over‑mix after adding dry ingredients
• • Initial bake at 190 °C then lower to 170 °C
• • Check doneness with a knife test

Safety Warnings

• • Handle the hot oven and hot jam with oven mitts
• • Use a sharp knife carefully when cutting figs
• • Do not over‑heat the jam to avoid burns