12 hrs 45 mins
These thin, crispy cookies are sort of like a biscotti but thinner. They're not overly sweet. Got this recipe from Food Network, my family went crazy over them at Christmas. They are somewhat labor-intensive but well worth it.
My Private Note
Units: US | Metric
- unsalted butter, softened, for greasing pan
- 1 1/2 cups all-purpose flour, plus more for the pan
- 1/4 teaspoon fine salt
- 1 cup sugar
- 1 tablespoon packed finely grated lemon zest (zest of 2 lemons)
- 2 teaspoons packed finely grated orange zest (zest of 1 orange)
- 4 large eggs
- 1 cup whole raw peeled pistachios
- 1Position a rack in the center of the oven and preheat to 350 degrees F. Brush a 9 by 5-inch loaf pan with butter and dust it with flour (Or, use cooking spray with flour).
- 2Whisk the flour and salt together in a bowl.
- 3In another medium bowl, rub the citrus zests into the sugar with your fingers until the sugar is fragrant and takes on a bit of the fruit color. Beat the eggs into the sugar with a wooden spoon until blended. Stir in the flour mixture to make a smooth, sticky but pourable batter. Stir in the pistachios. Pour the batter into the prepared pan, and smooth the surface lightly with a spatula.
- 4Bake until the loaf is lightly browned and pulling away from the sides of the pan, about 40 to 45 minutes. A skewer inserted into the center should come out clean, and the loaf will look like a not so great pound cake. Let stand for 10 minutes, then remove from the pan and cool on a rack for 1 hour.
- 5Wrap the loaf in plastic and freeze until firm, about 30 minutes.
- 6Preheat the oven to 300 degrees F.
- 7Slice the chilled loaf as thin as you can -- 6 to 8 slices to the inch. (It helps to mark the loaf lightly with a serrated knife every half-inch and use that as a guide.) Lay the slices flat on 2 baking sheets and bake until brown, 10 to 20 minutes. Check every 5 minutes (Take care -- the cookies can go from pale to dark brown quickly -- brown is not necessarily bad, just don't let them get charred!).
- 8Let stand overnight or for at least 12 hours on a rack to cool and crisp up. Serve. Store in a well-sealed jar or other container.
Browse Our Top Breakfast Recipes
Nutritional Facts for Pistachio Melbas
Serving Size: 1 (15 g)
Servings Per Recipe: 48
- Amount Per Serving
- % Daily Value
- Calories 50.8
- Calories from Fat 14
- Total Fat 1.5 g
- Saturated Fat 0.2 g
- Cholesterol 17.6 mg
- Sodium 18.0 mg
- Total Carbohydrate 7.9 g
- Dietary Fiber 0.3 g
- Sugars 4.4 g
- Protein 1.4 g