to make the pie

• Blanch the almonds for 1 minute, then take out and let cool
• Peel the almonds, followed by roasting for 20 minutes at 170 C in the oven on a baking sheet
• Peel the pistachios
• Grind the almonds, the pistachios and the buckwheat
• Add the baking soda and the salt and cardamom (if using) to the flour mixture
• Bring the butter and sugar together with two blunt knives, cut pieces of butter fine and mix with the sugar.
• Loosely whisk the eggs together and add to the sugar butter mixture
• Mix with a fork or spoon
• Then add all the other ground solid ingredients and mix
• Add the milk in steps and continue to mix; also add any vanilla extract if using
• Place a baking sheet in a cylindrical form and fill the pie
• Bake for 45 min max at 350 F (170 C) in the middle of the oven.
• Let cool down and then take out from the form and let cool completely in a low humidity environment