A recipe that's sure to wow dinner party guests, or simply for an indulgent afternoon tea treat!
- Makes12
- CourseSnack
- Prepare20 mins
- Cook20 mins
- Total time40 mins
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Ingredients
- 70g unsalted butter, plus extra for greasing
- 60g plain flour, plus extra for dusting
- 150g pistachios, whizzed to a powder, plus extra whole pistachio nuts, to serve
- 150g icing sugar, plus extra for dusting
- 6 egg whites
- 2 oranges, zest
- 100g crème fraîche or Greek yogurt, to serve
Method
Preheat the oven to 200 degrees C, gas mark 6. Grease a 12-hole muffin tray and dust generously with flour, tapping out the excess. Melt the butter in a pan over a medium heat. Continue to cook for 4-6 minutes, until the butter turns a caramel colour. Take off the heat immediately.
In a large bowl, combine the flour, ground pistachios, sugar, egg whites and ¾ of the orange zest. Fold in the browned butter and a pinch of salt until combined. Divide the mixture between the 12 muffin holes; bake for 10-12 minutes until firm and golden. Leave to cool for 5 minutes then transfer to a wire rack.
Just before serving, dust with icing sugar, then dollop a little crème fraîche or Greek yogurt on the tops. Scatter over some pistachios and the remaining orange zest before serving.
Nutritional
Typical values per item when made using specific products in recipe
Energy | 987kJ/ 237kcals |
|---|---|
Fat | 16g |
Saturated Fat | 6.3g |
Carbohydrates | 18g |
Sugars | 13g |
Fibre | 1.6g |
Protein | 5.3g |
Salt | 0.1g |
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