how to grind pistachio nuts so that they stay dry I've become a bit obsessed with making macarons and have actually managed to make them come out nicely, so I'm looking to take them to the next level and start using different nuts from almonds.

When I tried to grind up pistachios (or hazelnuts) into a fine powder they become more of a paste (i'm presuming due to the fact that they are more moist), and was wondering if there were any tips for grinding nuts into an extremely fine powder without them becoming a paste?

Thanks!
The more liquid texture is a result of the oils in the nut being released as it is crushed. To avoid releasing the oil, start with cold nuts and shred or grate rather than crushing. Any kind of blunt trauma will squeeze the oil from the nut, making it gloppy. Keeping the nuts cold will cause the oil to solidify, keeping the final product fluffy.