Ingredients
- 1 and a 1/4 cups (10 oz.) unsalted butter, softened
- 2 cups shelled unsalted pistachios
- 1 and a 1/2 cups sugar
- 5 eggs
- 1 and a 1/2 cups all-purpose flour
Preparation
Step 1
Preheat the oven to 325 degrees.
Over a medium heat, melt 2 tablespoons of the butter in a small pan and add only 1 cup of pistachios—stir until toasted (or for at least two minutes). Then, pour the pistachio/butter into a food processor and pulse for approximately 3 minutes or until a thick paste forms.
Beat the remaining butter with the sugar until light and fluffy (use an electric mixer). Add the pistachio paste and then the eggs, one at a time, beating well after each addition. Scrape the sides of the bowl with the spatula and then slowly add the flour.
Chop the remaining nuts and add.
Coat a 5” x 9” loaf pan with cooking spray and pour the batter into it. Bake for about an hour and 20 minutes; do the toothpick test to determine if it’s cooked.
Remove from the pan when cool, cut into slices and enjoy!