Serves 54
785 min
Pistachio Melbas
Recipe GLPRbc41803887db62
Delicate, twice-baked crispy wafers with a tender crumb studded with whole roasted pistachios and brightened by lemon and orange zest. These Eastern European-inspired cookies are perfect for dunking in coffee or tea, or enjoying as a light, crunchy treat.
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Ingredients
Unsalted butter, softened, for greasing
1½ cups All-purpose flour, plus extra for dusting
¼ teaspoon Fine salt
1 cup Granulated sugar
1 tablespoon Lemon zest, finely grated (from about 2 lemons)
2 teaspoons Orange zest, finely grated (from about 1 orange)
4 Large eggs
1 cup Whole raw peeled pistachios
Directions
Position an oven rack in the center and preheat the oven to 350°F. Lightly butter a 9-by-5-inch loaf pan and dust the interior with flour, tapping out any excess.
In a small bowl, whisk together the flour and salt. Set aside.
In a separate medium bowl, work the lemon and orange zests into the granulated sugar using your fingertips until the mixture becomes fragrant and the sugar absorbs the color and oils from the zest. This should take about 1 to 2 minutes.
Add the eggs to the citrus-sugar mixture and beat with a wooden spoon or electric mixer until well combined and slightly pale, about 1 minute.
Gently fold the flour mixture into the egg mixture with a spatula until just combined, creating a smooth, slightly thick but pourable batter. Fold in the whole pistachios.
Pour the batter into the prepared loaf pan and smooth the top lightly with an offset spatula or the back of a spoon.
Bake for 40 to 45 minutes, until the loaf is lightly golden brown on top and beginning to pull away from the sides of the pan. A wooden skewer or toothpick inserted into the center should come out clean. Cool in the pan for 10 minutes.
Turn the loaf out onto a wire cooling rack and allow it to cool completely, about 1 hour.
Wrap the cooled loaf tightly in plastic wrap and freeze for about 30 minutes, or until the loaf is firm enough to slice cleanly.
Preheat the oven to 300°F.
Using a serrated knife, slice the chilled loaf as thinly as possible—aim for 6 to 8 slices per inch. Lightly mark the loaf with thin knife lines every half-inch to guide your cuts. Lay the slices flat on two baking sheets, spacing them slightly apart.
Bake for 10 to 15 minutes, until the slices turn deep golden brown. Watch carefully in the final minutes, as they can brown quickly. The edges will crisp first; they should be evenly colored and very crisp.
Transfer the baked slices to a wire rack and allow them to cool completely and crisp further. This should take at least 12 hours or overnight.
Once fully cooled and crispy, store the pistachio melbas in a tightly sealed airtight container or jar to maintain their crispness.
