What to do with sweet pistachio butter?
My nice friend brought me a gift from her recent trip to Germany: a jar of pistachio butter, because she knows I love nuts.
It's very smooth and creamy, but also much sweeter than I would have guessed. I had some on some whole wheat challah this morning, and it was too sweet for me for breakfast. I think I would have preferred it with more salt, less sugar.
So what can I do with this lovely stuff? Suggestions? Thanks in advance for what I know will be great ideas!