Description
Pistachio Melbas are thin, crisp cookies made with pistachios and infused with lemon and orange zest. Lightly sweet and wonderfully aromatic, these biscotti-like slices are perfect for pairing with tea, coffee, or dessert. Their delicate crunch and nutty-citrus flavor make them an elegant treat for holidays or everyday indulgence.
Ingredients
Scale
- Unsalted butter, softened – for greasing pan
- 1 1/2 cups all-purpose flour – provides structure
- 1/4 teaspoon fine salt – enhances overall flavor
- 1 cup sugar – adds sweetness and caramelization
- Finely grated zest of 2 lemons – brings bright citrus aroma
- Finely grated zest of 1 orange – adds warmth and depth
- 4 large eggs – bind the batter and create airy texture
- 1 cup whole raw peeled pistachios – nutty richness and color
Instructions
- Preheat oven to 350°F (175°C). Butter and flour a 9×5-inch loaf pan to prepare for baking.
- In a small bowl, whisk together flour and salt. Set aside.
- In another bowl, rub lemon and orange zests into the sugar until fragrant. Beat in the eggs until smooth and blended.
- Stir the flour mixture into the wet ingredients to create a smooth, sticky batter. Fold in the pistachios evenly.
- Pour the batter into the loaf pan and smooth the top. Bake for 40–45 minutes until golden and a skewer inserted comes out clean.
- Cool the loaf for 10 minutes, remove from pan, and let cool completely on a wire rack. Wrap in plastic and freeze until firm, about 30 minutes.
- Preheat oven to 300°F (150°C). Slice the chilled loaf as thinly as possible, about 6–8 slices per inch.
- Arrange slices flat on baking sheets and bake 10–15 minutes until golden brown. Watch closely to avoid overbaking.
- Let the cookies cool completely on a rack for at least 12 hours to achieve a crisp texture before serving or storing.
Notes
- Freezing before slicing helps achieve uniform, paper-thin cookies.
- Watch the oven closely during the second bake — they brown quickly.
- Store in an airtight container to maintain crispness.
- Can be frozen for up to one month when double-wrapped in plastic.
- Perfect for pairing with tea, coffee, or light desserts.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert, Cookie
- Method: Baking
- Cuisine: European / Australian
Nutrition
- Serving Size: 1 cookie
- Calories: 70
- Sugar: 5g
- Sodium: 25mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
Keywords: Pistachio Melbas, pistachio cookies, citrus cookies, biscotti-style cookies, holiday cookies, lemon orange pistachio, crisp tea cookies