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“These thin, crispy cookies are sort of like a biscotti but thinner. They're not overly sweet. Got this recipe from Food Network, my family went crazy over them at Christmas. They are somewhat labor-intensive but well worth it.”
READY IN:
12hrs 45mins
SERVES:
48
YIELD:
4 dozen
UNITS:
US

Ingredients Nutrition

Directions

  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 (Or, use cooking spray 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 20 minutes. Check every 5 minutes (Take care -- the cookies can go from pale to dark brown quickly -- brown is not necessarily bad, just don't let them get charred!).
  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.

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