Pistachio Orange Bars
Ingredients
At a glance
Bar cookies and squares
Makes
16 squares
- Crust:
1/2 cup (1 stick) unsalted butter, at room temperature
6 tablespoons sugar 1 cup all-purpose flour
2/3 cup very finely chopped
shelled pistachios (salted are OK)
Filling:
3/4 cup fresh orange juice 1 tablespoon grated orange zest 1/2 cup sugar
3 eggs, lightly beaten
2 tablespoons all-purpose flour
1/2 teaspoon orange flower water (see Tips), or orange extract About 2 tablespoons finely chopped
pistachios
Steps
Preheat oven to 350 degrees F. Lightly grease or spray an 8-inch square cake pan.
To make crust: Cream butter and sugar until smooth. Stir in flour and nuts to make a crumbly dough. Measure out 1 cup of the mixture for topping and set aside. Press the remaining mixture evenly over the bottom of the pan.
Bake in the center of the oven for 15 minutes, or until set and beginning to turn golden around the edges.
While crust bakes, make the filling: Whisk together orange juice, orange zest, sugar, eggs, flour, and orange flower water if using. Slowly pour this mixture over hot baked crust, being sure not to disturb crust. Return to oven and bake another 20 to 25 minutes, or until filling is no longer liquid. Sprinkle remaining crumb mixture evenly over top, and press gently. Sprinkle with chopped pistachios. Return to oven for another 8 to 10 minutes, or until crumb topping has firmed up.
Let cool, then refrigerate at least 2 hours. Cut into squares, cleaning knife off between cuts.
To make crust: Cream butter and sugar until smooth. Stir in flour and nuts to make a crumbly dough. Measure out 1 cup of the mixture for topping and set aside. Press the remaining mixture evenly over the bottom of the pan.
Bake in the center of the oven for 15 minutes, or until set and beginning to turn golden around the edges.
While crust bakes, make the filling: Whisk together orange juice, orange zest, sugar, eggs, flour, and orange flower water if using. Slowly pour this mixture over hot baked crust, being sure not to disturb crust. Return to oven and bake another 20 to 25 minutes, or until filling is no longer liquid. Sprinkle remaining crumb mixture evenly over top, and press gently. Sprinkle with chopped pistachios. Return to oven for another 8 to 10 minutes, or until crumb topping has firmed up.
Let cool, then refrigerate at least 2 hours. Cut into squares, cleaning knife off between cuts.
Additional tips
Store: In single layers on plates, in the refrigerator. Wrap loosely with foil.
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Freeze: No
Mail: No
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