California Grown Gourmet Pistachios

American Pistachio Boule

2 1/4 ounces Cake flour
6 ounces American pistachios
6 Large egg whites
2/3 cups Granulated sugar
1/4 teaspoons Salt
1/4 teaspoons Cream of tartar
6 Large egg yolks
1/2 teaspoon Vanilla
1/8 teaspoon Almond extract

Line pan with buttered parchment paper.

Grind pistachios and flour in food processor to fine powder. Stiffen egg whites with salt and cream of tartar, and whip with 1/3 cup sugar to firm peaks. Lighten yolks, gradually adding 1/3 cup sugar, then flavorings. Quickly fold in whites and flour mixture, and spread evenly in prepared pan.

Bake 23 minutes at 375o F. Remove from oven, cover to retain moisture and cool for 10 minutes.

Courtesy American Pistachio Growers