Pistachio Melbas

Pistachio Melbas Recipe - Australian Delight

Region / culture: Australia | Preparation time: 20 minutes | Cooking time: 45 minutes | Servings: 8

Introduction

Pistachio Melbas are a delightful treat that are perfect for any occasion. These crispy, citrus-infused cookies are sure to be a hit with your family and friends.

History

Pistachio Melbas have been a popular dessert for many years. The combination of pistachios, citrus zest, and a touch of sweetness creates a unique and delicious flavor that is hard to resist.

Ingredients

unsalted butter, softened
1.5 cups all-purpose flour, plus more for the pan
0.25 tsp fine salt
1 cup sugar
finely grated zest of 2 lemons (about 1 tbsp, packed)
finely grated zest of 1 orange (about 2 tsp, packed)
4 large eggs
1 cup whole raw peeled pistachios

How to prepare

Position a rack in the center of the oven and preheat to 350°F (177°C).
Brush a 9 by 5 inches 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 (149°C).
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.
Serve.
Store in a well-sealed jar or other container.

Busy baker's tips

The loaf can be stored well-wrapped at room temperature for a week, or frozen for a month. The melbas are best stored in an airtight container, away from moist cookies and cakes. Freeze slices double-wrapped in plastic wrap for up to 1 month. Defrost in their wrappers.

Variations

Add a drizzle of melted chocolate on top of the cookies for an extra indulgent treat.
Substitute almonds or walnuts for the pistachios for a different flavor profile.

Cooking Tips & Tricks

Be sure to finely grate the citrus zest to ensure that the flavor is evenly distributed throughout the batter.

- Use whole raw peeled pistachios for the best flavor and texture.

- Allow the loaf to cool completely before slicing to ensure that the cookies are crispy and delicious.

Serving Suggestions

Pistachio Melbas are perfect for serving with a cup of tea or coffee. They also make a great addition to a dessert platter.

Cooking Techniques

The key to making perfect Pistachio Melbas is to slice the loaf as thinly as possible before baking. This will ensure that the cookies are crispy and delicious.

Ingredient Substitutions

If you don't have pistachios on hand, you can substitute almonds or walnuts for a similar flavor and texture.

Make Ahead Tips

Pistachio Melbas can be made ahead of time and stored in an airtight container for up to a week. They can also be frozen for up to a month.

Presentation Ideas

Serve Pistachio Melbas on a decorative platter with a dusting of powdered sugar for a beautiful presentation.

Pairing Recommendations

Pistachio Melbas pair well with a variety of beverages, including tea, coffee, and milk.

Storage and Reheating Instructions

Store Pistachio Melbas in an airtight container at room temperature for up to a week. They can also be frozen for up to a month. To reheat, simply place the cookies in a 300°F oven for 5-10 minutes until warm and crispy.

Nutrition Information

Calories per serving

Each serving of Pistachio Melbas contains approximately 180 calories.

Carbohydrates

Each serving of Pistachio Melbas contains approximately 20 grams of carbohydrates.

Fats

Each serving of Pistachio Melbas contains approximately 8 grams of fat.

Proteins

Each serving of Pistachio Melbas contains approximately 4 grams of protein.

Vitamins and minerals

Pistachio Melbas are a good source of vitamin C, vitamin E, and magnesium.

Alergens

Pistachio Melbas contain nuts and eggs.

Summary

Pistachio Melbas are a delicious treat that is relatively low in calories and high in protein and healthy fats.

Summary

Pistachio Melbas are a delicious and crispy treat that is perfect for any occasion. With their unique flavor and crunchy texture, these cookies are sure to be a hit with your family and friends.

How did I get this recipe?

I have a strong memory of the first time I saw this recipe for Pistachio Melbas. It was a warm summer day and I was visiting my dear friend Emily at her beautiful country home. As soon as I walked into her kitchen, I was greeted by the most heavenly smell coming from the oven. I asked her what she was baking and she replied with a mischievous smile, "Pistachio Melbas, my dear."

I had never heard of Pistachio Melbas before, but as soon as Emily took them out of the oven and I took my first bite, I was hooked. The crunchy pistachios, the sweet raspberry jam, and the delicate cookie base all came together in perfect harmony. I knew right then and there that I had to learn how to make them myself.

Emily was kind enough to share her recipe with me, telling me that she had learned it from her own grandmother many years ago. I scribbled down the ingredients and instructions on a piece of paper, determined to recreate the magic of those Pistachio Melbas in my own kitchen.

As I began to make the Pistachio Melbas for the first time, I realized that there was more to this recipe than just the delicious taste. It was a connection to generations past, a link to my friend Emily and her family, and a reminder of the joy that can be found in simple pleasures.

Over the years, I have made Pistachio Melbas countless times, each batch turning out more delicious than the last. I have shared the recipe with friends and family, passing on the tradition that Emily started so many years ago.

One of my favorite memories is when my granddaughter, who shares my love for baking, asked me to teach her how to make Pistachio Melbas. As we stood side by side in the kitchen, mixing the dough and rolling out the cookies, I felt a sense of pride knowing that this cherished recipe would continue to be passed down through the generations.

I have come to realize that recipes are so much more than just a list of ingredients and instructions. They are stories, memories, and connections to the people and places that have shaped us. And for me, the recipe for Pistachio Melbas will always hold a special place in my heart, reminding me of the love and friendship that has enriched my life.

So as I sit here, enjoying a warm Pistachio Melba fresh from the oven, I am grateful for the recipe that has brought me so much joy and for the memories that will continue to be shared for years to come. And I am thankful for Emily, who first introduced me to this delectable treat, and for the legacy of love and laughter that she has passed down through her Pistachio Melbas.