Ingredients
Equipment
Method
Pistachio Biscuit
- Grease and line the rimmed tray with parchment or use two 8-inch/20cm Ø baking pans or cake rings. For the meringue: in the stand mixer fitted with the whisk attachment, beat egg whites along with the cream of tartar and a third of the sugar on medium speed.
- Meanwhile, sift powders together. In a deli container, combine pistachio paste with the oil.
- Increase mixer speed to high speed. Continue beating egg whites adding remaining sugar gradually until stiff peaks is reached.
- Lower mixer speed, and add the egg yolks into the meringue at once. Preheated fan oven at 330ºF/160ºC.
- Increase mixer speed for about 10 seconds toward the end.
- Fold in the sifted powders, then add the pistachio-oil mixture and the toasted pistachios.
- Spread batter onto the prepared baking tray.
- Cake rings or molds...
Baking
- Bake pistachio biscuit sheet for 30 minutes. Let cool and refrigerate or freeze overnight before using. To un-mold: run a small offset spatula around the borders, top with parchment and tray – reverse.
- Bake pistachio biscuit for 35 minutes in baking pans or cake rings. Let cool off 10 minutes, de-mold and refrigerate overnight before slicing.
Storage
- Biscuit, sponge and genoise can all be done in advance. Store for up to 3 days in the refrigerator or for up to 3 months in the freezer.
