• Method

  1. Heat the oven to 160C/140 fan/325F/Gas 3.
  2. Oil a baking tray and line with non- stick baking parchment.
  3. Put all the dry ingredients into a bowl and mix well.
  4. Add the orange zest and the egg. Mix together until the mixture forms clumps then bring together using your hands.
  5. Turn out onto a floured board and divide the mixture into two.
  6. Knead each piece into a long torpedo shape approximately 23cm long x 6cm wide.
  7. Lay onto the lined tray and bake in the middle of the oven for 25 to 30 minutes until pale golden and set – the mix will spread a little.
  8. Remove from the oven and leave to cool on a wire tray for 10 minutes.
  9. Turn down the oven to 140C/120 fan/ 275F/Gas 1.
  10. Using a sharp serrated knife, slice the cooled torpedo shape into diagonal slices about 2cm (3/4 in) across.
  11. Lay flat on the baking tray and place into the middle of the oven to dry out for about 30 to 40 minutes, turning once. Drying the slices at a low temperature helps to keep the colour of the pistachios.
  12. Cool on the tray and store in an airtight container – they will keep for up to 4 weeks.

 


Liz Ashworth is a Scottish food writer and food product developer, who has a particular interest in using and promoting local products.

She is the author of Teach the Bairns, a pioneering series of traditional Scottish cookery books for beginners of all ages, and writes food columns in various publications, and coordinates the food programme at the annual Orkney International Science Festival. Orkney Spirit illustrated by Selena Kuzman was published in 2010 to celebrate her love of and family connection with the Orkney islands.

Liz’s other books include The Book of Bere, The Chain Bridge Honey Bible, The William Shearer Tattie Bible and her latest title, The Scottish Baking Bible, published by Birlinn which is available now.

The book features 50 recipes from across Scotland arranged by theme – Bannocks, Breads and Scones; Biscuits; Tarts and Traybakes; and Cakes and Wee Fancies.

All are graded according to the level of complexity, although none are difficult, making it ideal for bakers of all abilities to explore this glorious part of Scotland’s culinary heritage.

 

 

 

 

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