Melba toasts were invented and named after the Australian opera diva Nelli Melba. By the method of preparation, they remind Italian biscotti cookies, i.e. twice baked. Bake first a rectangular cupcake with a delicious combination of pistachios and citrus zest, and then cut it into slices and bake again. The secret of these toasts is in their very thin slices, so that after baking they looked like crispy crumbly cookies. To make it easier to achieve this, cut the frozen cupcake. Toasts are not obtained very sweet, but very delicate in taste. Great addition к чашечке чая. 
Time: one 3 час. five min Difficulty: easy Quantity: 54 pcs. The recipes use volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- Softened butter for mold lubrication
- 1.5 tbsp. flour + optionally for powder form
- 1/4 tsp fine salt
- 1 tbsp. Sahara
- Finely grated zest of 2 lemons
- Finely grated zest of 1 orange
- 4 large eggs
- 1 tbsp. whole peeled pistachios, peeled
Recipes with similar ingredients: premium flour, sugar, lemon zest, orange zest, eggs, pistachios
Recipe preparation:
- Set the grid on the middle level of the oven and preheat oven to 175 ° C. Butter the bread pan in size 22 x 12 cm. And sprinkle it with flour.
- In a bowl, combine flour and salt.
- In another medium-sized bowl, rub the zest with your fingers sugar until sugar is fragrant and light shade of citrus. Stir eggs with sugar in a wooden spoon. Stir in the flour mixture to create a uniform, sticky, but batter. Add the pistachios. Pour the dough into the prepared shape and smooth the surface slightly with a spatula.
- Bake until the cupcake is slightly browned and becomes move away from the walls of the form, about 40-45 minutes. Wooden skewer, inserted in the center of the cupcake should come out clean and the cupcake should be looks like a small pound cupcake. Leave on for 10 minutes, then remove from the mold and cool on a wire rack for 1 hour.
- Wrap a cupcake in a cling film and place in a freezer for about 30 minutes to make it solid.
- Preheat the oven to 150 ° C.
- Cut the chilled cupcake as thin as possible, about 6 to 8 slices for every 2.5 cm. (To make it easier, make jagged knife marks across every centimeter and use them as reference.) Put slices on 2 baking sheets and bake until rosy crusts, 10-15 minutes. (Be careful, toasts can quickly burn.)
- Leave them overnight or at least 12 hours on a wire rack so that they have cooled become crispy, and serve. Keep tight a jar or other container.
Note
The cupcake can be stored well wrapped at room temperature in during the week or frozen for a month. Toast is better store in an airtight container, away from wet cookies and cakes. Or freeze them by wrapping them in polyethylene twice film for up to 1 month. Defrost without taking out polyethylene.
