Candied Orange Pistachio Bars

Candied Orange Pistachio Bars

Adapted from Smitten Kitchen

Yield: 16 bars

Buttery and tender crust, rich pistachio frangipane filling topped with sweet and bitter candied orange peel.  I had tried using whole slices of candied orange but it was too difficult to bite into, although it looked great.  Function wins over appearance in this case.

Crust

1 cup (125 grams) all-purpose flour

1/4 teaspoon table salt

1/4 cup (50 grams) granulated sugar

1/2 cup (4 ounces or 115 grams) unsalted butter, somewhat cold, cut into 8 pieces

Filling

3/4 cup (a scant 4 ounces or 110 grams) shelled pistachios

1 tablespoon (10 grams) all purpose flour

Few pinches of sea salt

6 tablespoons (75 grams) sugar

5 tablespoons (70 grams) unsalted butter, cold, cut into 5 pieces

1 large egg

½ teaspoon vanilla, or 2 tablespoons brandy or dark rum

candied orange peel from 1 large orange

To finish (optional)

Powdered sugar

Directions

1. Preheat oven to 350 degrees F.  Line 8x8 inch pan vertically and horizontally with parchment or foil, with overhang.   
2. In bowl of food processor, pulse together flour, sugar and salt until combined.  Add butter chunks and pulse until mixture forms large clumps.
3. Press dough evenly into prepared pan.  Bake 15-20 minutes until lightly golden.  Cool in freezer on cooling rack 10-15 minutes.
4. Meanwhile, in the food processor, grind pistachios, sugar, flour and salt until fine.  Add butter and pulse until it forms a coarse mixture.  Add vanilla, or brandy or rum and egg, and blend until combined.
5. Spread over cooled crust, top with candied orange peel and bake 30-35 minutes until edges are golden and center is just set.  A tester should come out clean.
6. Cool to room temperature.  Dust with powdered sugar, cut and serve.