Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- unsalted butter, softened
- 1½ cups all-purpose flour, plus more for the pan
- ¼ teaspoon fine salt
- 1 cup sugar
- finely grated zest of 2 lemons (about 1 tablespoon, packed)
- finely grated zest of 1 orange (about 2 teaspoons, packed)
- 4 large eggs
- 1 cup whole raw peeled pistachios
Directions
Position a rack in the center of the oven and preheat to 350°F.
Brush a 9 by 5-inch loaf pan with butter and dust it with flour.
Whisk the flour and salt together in a bowl.
In 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.
Bake 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.
Wrap the loaf in plastic and freeze until firm, about 30 minutes.
Preheat the oven to 300°F.
Slice 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 15 minutes (take care - the cookies can go from pale to dark brown quickly).
Let stand overnight or for at least 12 hours on a rack to cool and crisp up.
Store in a well-sealed jar or other container.