Ingredients

The following ingredients have 9 Servings
  • Finely grated zest and juice of 1 orange
  • Finely grated zest and juice of 1 lemon
  • 1 cup (4 oz./125 g) unsalted, shelled pistachios
  • 1 cup (4 1/2 oz./140 g) slivered almonds
  • 3/4 cup (6 oz./185 g) granulated sugar
  • 3/4 cup (4 oz./125 g) all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 12 Tbs. (1 1/2 sticks) unsalted butter, at room temperature
  • 3 eggs
  • 2 cups (8 oz./250 g) confectioners’ sugar

Instruction

  • Preheat an oven to 350°F (180°C). Generously butter a 7 1/2-by-12-inch (19-by-30-cm) or 9-by-13-inch (23-by-33-cm) baking dish and dust with flour.
  • Strain the orange and lemon juices into a bowl, then measure out 3 Tbs. and place in a separate bowl. You should have about 1/3 cup (3 fl. oz./80 ml) citrus juice remaining (if not, add a bit more orange or lemon juice).
  • In a food processor, combine the pistachios, almonds, orange zest, lemon zest and half of the granulated sugar and pulse until finely ground. Transfer to a bowl and stir in the flour, baking powder and salt.
  • In the bowl of an electric mixer fitted with the flat beater, beat the butter and the remaining granulated sugar on medium-high speed until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the reserved 1/3 cup citrus juice, then gently stir in the nut mixture just until combined.
  • Spread the batter in the prepared dish. Bake until light golden brown, about 30 minutes. Let cool in the dish for about 20 minutes, then turn out onto a wire rack set over a baking sheet and let cool completely.
  • Stir the confectioners’ sugar into the 3 Tbs. citrus juice, then pour over the top and spread evenly. Let the glaze set for about 30 minutes before cutting into bars. Makes about 18 bars.
  • <b>Baker’s note:</b> The best tool for zesting citrus is a fine-toothed Microplane grater, which allows you to get all the good stuff—the colorful rind and the citrus oil—without any of the bitter white pith. If you don’t have one, use a vegetable peeler to remove only the colored part of the peel (the zest) and then finely mince it.
  • Adapted from Williams-Sonoma <i>Home Baked Comfort,</i> by Kim Laidlaw (Weldon Owen, 2011).