Pistachio lime friand tower
Makes 18 | total time
- 200g salted butter, plus extra for greasing
- 175g pistachio kernels
- 250g icing sugar, plus extra to dust
- 50g plain flour
- 175g ground almonds
- 12 medium egg whites, or we used 425g liquid egg whites by Two Chicks
- zest of 2 limes
The slices keep for 2 days in an airtight container, or freeze for up to 1 month.
- Grease and line a 23 x 30cm traybake tin. Heat the oven to 200°C, fan 180°C, gas 6. Melt the butter then set aside to cool. Whiz the pistachios with the icing sugar in a food processor until finely ground.
- Mix the ground pistachio mixture, flour and ground almonds together in a large bowl.
- Whisk the egg whites in a clean, grease-free bowl until they form a thick foam (they do not need to be whisked to a stiff peak). Add the egg whites to the pistachio mixture and fold together once or twice, then add the cooled melted butter and lime zest and fold in until evenly mixed.
Tip If you're in the habit of freezing leftover egg whites after using the yolks in custard or mayonnaise, this is a perfect way to use them up, instead of in meringues.
- Spread the batter gently in the tin. Bake for 25 minutes until well risen and just firm to the touch in the centre. Cool in the tin for 15 minutes before removing to a wire rack to cool completely. Peel off the paper.
- Dust with icing sugar, scatter with sugar sprinkles, slice and stack up. Serve decorated with mini sparklers, if you like.
A simple traybake, just pile these lovely, moist pistachio squares into a tower. Try adding a tumble of berries, a drizzle of raspberry coulis or a trickle of chocolate sauce, to decorate.