citrus salad with pistachio and cat’s tongue cookies
macedonia di agrumi con tegole al pistacchio
TOTAL TIME: 40 minutes
MAKES: 4 servings
Simple and elegant, this dish is equally suited for impressing friends or livening up an everyday meal.
1 large egg white
2 tablespoons confectioners sugar
2 tablespoons unsalted butter, melted
3 tablespoons unbleachedall-purpose flour
Pinch fine sea salt
3 tablespoons unsalted pistachios, finely choppedSalad
2 large oranges
2 blood oranges
1 tablespoon granulated sugar
SPECIAL EQUIPMENT: parchment paper
For Cookies: Heat oven to 350° with racks in middle and upper third. Line 2 baking sheets with parchment paper.
In a large bowl, whisk together egg white, sugar, butter, flour and pinch salt.
Onto each prepared baking sheet, drop batter in 6 generous ½ teaspoonfuls, spacing mounds 3 inches apart. Using the rounded side of a tablespoon moistened with tepid water, spread each mound into a 2- x 4-inch oval. Sprinkle with pistachios.
Bake, rotating pans halfway through, until edges of cookies are golden, about 4 minutes. Cool pans on wire rack.
For Salad: Using a sharp paring knife, cut peel and white pith from oranges, then cut each section of fruit away from membranes, cutting as close to membranes as you can; place sections
in a large bowl. Squeeze juice from membranes into bowl. Repeat with remaining fruit, then add sugar and toss to combine.
Divide fruit and juices among serving bowls. Serve with cookies.
Note: Cookies can be made 2 days ahead and kept in an airtight container at room temperature.
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