Friday, October 3, 2008

Butterless Pistachio Orange Melbas

One day I was just looking around for some interesting recipe on 'Foodnetwork' , when i came across this fantastic cookie recipe. It drew my attention more because they were butter less. So without giving it a second thought i tried this recipe and I'm glad i did. These may be some of the best tea cookies I've ever made. They are light, not too sweet and simply crumble in your mouth.
So here is the recipe :
All purpose flour: 1 1/2 cup
Salt: 1/4 tsp
Sugar: 1 cup
Finely grated zest of 2 orange

Eggs: 4

Unsalted pistachios: 1 cup

Unsalted butter, softened, for greasing pan

1. Preheat the oven to 350 F and 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.
4. Beat the eggs into the sugar with a hand mixer until blended.

5. Stir in the flour mixture to make a smooth, sticky but pourable batter.
6. Stir in the pistachios.
7. Pour the batter into the prepared pan, and smooth the surface lightly with a spatula.

8. Bake until the loaf is lightly browned and pulling away from the sides of the pan and the skewer inserted should come out clean, about 40 to 45 minutes.

9. Let stand for 10 minutes, then remove from the pan and cool on a rack for 1 hour.

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

Preheat the oven to 375 degrees F.

1. Slice the chilled loaf as thin as you can -- 6 to 8 slices to the inch.
2. Lay the slices flat on 2 baking sheets and bake until brown, 20 to 25 minutes.
3. Let stand overnight or for at least 12 hours on a rack to cool and crisp up.

4. Store in a well-sealed jar

1 comment:

Trupti said...

Those look wonderful! I'd love some with my coffee!

the spice who loved me