If you find yourself in Atlanta, check out Revolution Doughnuts. They offer both vegan and non-vegan options, and their vegan selections are reliably excellent. One standout yeast donut is topped with orange and pistachio — a combination that’s bright, nutty and surprisingly harmonious. After trying it, I wanted to recreate that pairing at home in a baked version, using pistachios ground to a flour, orange zest in the batter, an orange glaze and a sprinkle of chopped pistachios on top.
Is pistachio flour a thing? Whether or not it has a widely recognized name, it’s easy to make by processing shelled pistachios until they reach a fine, flour-like texture. It adds beautiful flavor and a tender crumb to the donuts. I made mini baked donuts, but you can adjust the size as you like. Mini donuts feel indulgent without being overwhelming — I can always convince myself a few are “just one”!
I’d been thinking about this flavor pairing for a while and chose winter to try it because the scent of orange and the warmth of pistachio evoke colder months for me. These donuts are quick to make, baked (not fried) and full of bright citrus and nutty notes. They’re a simple way to bring seasonal flavor into the kitchen.
Many recipes call for a food processor because it’s extremely useful — it turns nuts into flour or butter, purees, and speeds prep. If you don’t own one, consider investing in a basic model; it expands what you can do in the kitchen. For this recipe, a processor makes quick work of the pistachios so they reach the right consistency without turning into butter.
Have fun making these donuts and enjoy the season. I hope you love them — I certainly did. If you have questions or feedback, I’d love to hear it.
- 1/3 cup pistachios, shelled (processed into a flour)
- 1 cup all-purpose flour
- 1/3 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 2 tbsp vegan butter, melted
- 2 tbsp flax meal
- 3 tbsp water
- 1/3 cup almond milk
- 1 tsp vanilla
- 2 tsp orange zest
- 2 cups powdered sugar
- 2 tbsp orange juice
- Extra chopped pistachios for topping (optional)
- Preheat the oven to 350°F (175°C).
- Process the shelled pistachios in a food processor until they reach a fine, flour-like consistency. Be careful not to over-process or they will turn into butter.
- Measure 1/3 cup of the pistachio “flour” into a medium bowl. Add the all-purpose flour, sugar, baking powder, baking soda and salt. Stir to combine.
- Make a flax “egg” by mixing the flax meal and water and letting it sit for a minute to thicken.
- Stir the melted vegan butter, flax egg, almond milk, vanilla and orange zest into the dry ingredients until fully combined.
- Spray a donut pan with nonstick spray and fill each cavity with batter. A piping bag can help make this tidy.
- Bake at 350°F for 6–8 minutes for mini donuts or 10–15 minutes for larger ones, until set.
- While the donuts cool, whisk together the powdered sugar and orange juice to make the glaze. Fresh juice from the zested oranges works best.
- When the donuts are completely cool, dip them in the glaze and sprinkle with chopped pistachios.
- Enjoy!
- Process the pistachios until fairly fine but stop before they release their oils and become butter.
- A piping bag makes filling the donut pan neat and easy.
- Use the juice from the oranges you zest for the glaze — fresh juice brightens the flavor.
