| Method
Beat egg whites in small
basin with electric mixer until soft peaks form.
Add sugar and beat until dissolved.
Fold in flour and pistachio
kernel.
Spread mixture into greased
bar tin (7cm x 25cm). Bake in moderate oven
30 minutes or until light golden brown.
Turn onto wire rack to
cool. When cold wrap in foil. Stand 2 days.
Slice very thinly, preferably
using an electric knife.
Place slices in single layer
onto oven trays. Bake in slow over 35 - 40 minutes
or until dry and crisp.
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