I bought the pate pistache in france last january after attending a course at lenotre. The chef used it in one of the recipies and i thought that it would be nice to have it around just in case... but a few days ago i was looking at a book when the pate pistache was in one of the ingredients so i decided to give it a try and made "pistachier":
160gr' egg whites
100gr' melted butter
70gr' pistachio paste
mix all the dry ingredients together. add the pistachio paste and melted butter, then the whipped whites,fold gently. Pipe in a flexipan mould and bake at 220 c for 15 minutes. Remove from mould when cold.
This recipe was taken from "les Buffets sucres"- de L'ecole Lenotre.... :p