Pistachio Melbas

Directions

1. 1
   Position a rack in the center of the oven and preheat to 350 degrees F. Brush a 9 by 5-inch loaf pan with butter and dust it with flour (Or, use cooking spray with flour).
2. 2
   Whisk the flour and salt together in a bowl.
3. 3
   In another medium bowl, rub the citrus zests into the sugar with your fingers until the sugar is fragrant and takes on a bit of the fruit color.
4. 4
   Beat the eggs into the sugar with a wooden spoon until blended.
5. 5
   Stir in the flour mixture to make a smooth, sticky but pourable batter.
6. 6
   Stir in the pistachios.
7. 7
   Pour the batter into the prepared pan, and smooth the surface lightly with a spatula.
8. 8
   Bake until the loaf is lightly browned and pulling away from the sides of the pan, about 40 to 45 minutes.
9. 9
   A skewer inserted into the center should come out clean, and the loaf will look like a not so great pound cake.
10. 10
    Let stand for 10 minutes, then remove from the pan and cool on a rack for 1 hour.
11. 11
    Wrap the loaf in plastic and freeze until firm, about 30 minutes.
12. 12
    Preheat the oven to 300 degrees F.
13. 13
    Slice the chilled loaf as thin as you can -- 6 to 8 slices to the inch.
14. 14
    (It helps to mark the loaf lightly with a serrated knife every half-inch and use that as a guide.)
15. 15
    Lay the slices flat on 2 baking sheets and bake until brown, 10 to 20 minutes.
16. 16
    Check every 5 minutes (Take care -- the cookies can go from pale to dark brown quickly -- brown is not necessarily bad, just don't let them get charred!
17. 17
    ).
18. 18
    Let stand overnight or for at least 12 hours on a rack to cool and crisp up.
19. 19
    Serve.
20. 20
    Store in a well-sealed jar or other container.