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Garam masala and pistachio thins
Garam masala and pistachio thins
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Prep Time:
110 minutes
Cook Time:
60 minutes
Total Time:
170 minutes
Curry-spiced nut slice for a flavor-packed treat.
Ingredients:
  • Melted butter, for greasing
  • 100g pistachio nut kernels
  • 3 egg whites, at room temperature
  • 75g (1/3 cup) caster sugar
  • 57.20 gm honey
  • 115g (3/4 cup) plain flour
  • 20.00 ml garam masala
Instructions:
  • Preheat your oven to 180°C. Grease a 7 x 25cm bar cake pan with melted butter and line it with non-stick baking paper. Check nuts for any remaining shell bits and place them in a shallow bowl.
  • Whip the egg whites in a small, pristine, and dry mixing bowl with electric beaters until soft peaks form. Gradually add the sugar in 3 portions, ensuring it dissolves well after each addition. Mix in the honey until fully combined, then transfer the mixture to a larger bowl.
  • Combine the flour and garam masala in a bowl. Gradually fold the spiced flour into the egg white mixture using a large metal spoon. Mix in nuts. Transfer the batter to the pan, smoothing the top. Bake in a preheated oven for 30 minutes, or until firm and dry to the touch.
  • After removing from the pan, discard the baking paper and allow to cool for 1 1/2 hours before preheating the oven to 140°C.
  • Thinly slice the loaf using a serrated knife, aiming for slices that are about 3mm thick. Arrange the slices in a single layer on 2 parchment-lined baking trays. Bake in a preheated oven for 30 minutes, switching the trays halfway through baking, until the slices are dry and crisp. Let cool on the trays before serving.

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