SERVES 6-8
PREPARATION 25 MINS
COOKING 25 MINS
100g (3½oz) shelled, unsalted pistachio nuts
150g (5oz) icing sugar, sifted
50g (1¾oz) plain flour, sifted
2tsp finely grated lemon zest
100g (3½oz) unsalted butter
100g (3½oz) white
chocolate, chopped
5 egg whites
Icing sugar, to serve
1. Heat the oven to 180ºC (gas mark 6). Grease 8 baby loaf
tins or baby brioche tins, or
6 muffin tins, with butter.
2. Place the pistachio nuts and half the icing sugar in a food processor and process until
the nuts are finely ground. Transfer to a mixing bowl and add the remaining sugar, the sifted flour and the lemon zest.
3. Melt the butter and chopped chocolate in a small saucepan over a low heat, stirring occasionally, until smooth.
4. Lightly beat the egg whites
with a fork until just fluffy and pour into the bowl with the dry ingredients. Add the warm butter and chocolate and mix with a wooden spoon until smooth.
5. Spoon the mixture into the prepared tins, filling each to three-quarters full. Bake for
20-25 minutes or until firm to
the touch, golden and risen.
6. Allow to cool in the tins for 5 minutes before turning out onto a wire rack to cool completely. Dust with icing sugar to serve.
TIP
Hazelnuts, almonds or pecans can be substituted for the pistachios. It's important to grease the tins with plenty of butter.