Peel and grind the pistachios. Heat all other ingredients in a saucepan in a double boiler until the chocolate and butter have melted completely. Add the pistachios and stir vigorously or mix again with the hand blender if the pistachios are not fine enough Pour the mixture into a jam jar and close tightly. Let cool down! Tastes great on bread, but also great between two cookies or as a filling for a marzipan nougat cake.
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