These sticky soft pistachio brownies will make you feel so proud next to your gluten-loving friends. The recipe includes making almond flour from scratch and a pistachio cream, resulting in a shallow, delicious gluten-free cake.
1. In a food processor, blend the almonds until they resemble flour. This is your almond flour.
2. In the food processor, blend the pistachios and the canola oil together until a smooth paste forms.
3. Boil water in a pot. Place a smaller pot or heatproof bowl on top of the water to create a double boiler.
4. Melt the white chocolate and the butter in the smaller pot/bowl over the simmering water. Add the pistachio paste and stir well until combined. This is your pistachio cream.
5. In a separate bowl, beat the eggs and the sugar with a hand whisk for 3 minutes.
6. Add the lemon juice and zest to the egg mixture.
7. Whisk for an additional 2 minutes.
8. Add the almond flour and the corn starch to the egg mixture. Gently fold them in until just combined.
9. Finally, add the pistachios cream to the batter. Mix well until everything is incorporated.
10. Pour the batter into a baking tray. The batter should reach about half the height of the pan, as it's intended to be a shallow cake.
11. Bake in a preheated oven at 175°C (347°F) for 25 minutes.
12. Take the cake out of the oven and let it cool completely before cutting.
13. Spread powdered sugar on top before serving.
