A few days ago I poured some of my Limoncello for a few friends, the talk changed into 'what else can you make in this manner' and we all agreed that Pistachiocello sounded like the thing to make next. Strangely even the google couldn't get me more than one recipe, but it was a great one to read: Linky: http://culinaryinfamy.blogspot.dk/2012/08/pistachio-cello.html The only non-salted Pistachios we could find were without shells, but we decided to try anyway. Today is the end of the steeping, but I have decided to let steep for a few days more (general rule no. 1: taste the stuff before you do anything else (I did and it needs at least a whole week, I'm thinking)). Picture taken ~45 minutes after the nuts went into the soup: .