Ingredients Jump to Instructions ↓

  1. Unsalted butter , softened

  2. 1 1/2 cups all-purpose flour , plus more for the pan

  3. 1/4 teaspoon fine salt

  4. 1 cup sugar

  5. Finely grated zest of 2 lemon s (about 1 tablespoon, packed)

  6. Finely grated zest of 1 orange (about 2 teaspoons, packed)

  7. 4 large egg s

  8. 1 cup whole raw peeled pistachio s

Instructions Jump to Ingredients ↑

  1. Position 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.

  2. Whisk the flour and salt together in a bowl.

  3. 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.

  4. 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.

  5. Wrap the loaf in plastic and freeze until firm, about 30 minutes.

  6. Preheat the oven to 300 degrees F.

  7. 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.)

  8. Let 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.


Send feedback