Pistachio Fingers

Pistachio Fingers
Yield: 5 dozen Prep 25 mins Bake 350°F 12 mins


  • 1 cup shelled pistachios, finely ground
  • 1 lare egg yolk
  • 1/4 cup sugar
  • 1/4 cup honey
  • 1/4 cup all-purpose flour
  • 2 teaspoons grated lemon rind
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 5 sheet s phyllo dough (about 17 x 12 inches, from 1-pound package
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 tablespoons confectioners sugar

Make It

1. Heat oven to 350 degrees F.

2. In large bowl, combine pistachios, yolk, sugar, honey, flour, lemon rind, cinnamon and cloves; knead mixture until it comes together like a dough.

3. Unfold phyllo sheets; cover with plastic wrap, then damp towel. Uncover to remove phyllo sheets as needed; promptly recover.

4. Remove top sheet of phyllo to clean surface. Lightly brush sheet, edges first, with melted butter. Cut crosswise into two 12 x 8-inch rectangles.

5. Roll 2 packed tablespoons of pistachio mixture into 7-1/2-inch rope. Place along 8-inch edge of phyllo. Roll phyllo around filling, forming log. Place, seam side down, on ungreased baking sheet. Brush with butter. Continue with other half of sheet, and remaining phyllo and filling.

6. Bake in 350 degree F oven 12 minutes or until golden. Cool on sheet on rack.

7. With serrated knife, cut each roll into 6 fingers. Sprinkle with confectioners sugar. Makes about 5 dozen.

Make Ahead Tip

  • Prepare pistachio fingers through step 5. Cover entire baking sheet with plastic wrap; freeze. To bake, unwrap. Bake, frozen, in 350 degree F oven 15 minutes or until golden.

Nutrition Facts

Amount Per Serving: cal. (kcal): 50, Fat, total (g): 3, chol. (mg): 8, sat. fat (g): 1, carb. (g): 6, fiber (g): , pro. (g): 1, sodium (mg): 22, Percent Daily Values are based on a 2,000 calorie diet.