Lesley Nicol's

Pistachio and lemon friends

  • Preparation time: 20 minutes
  • Cooking time: 15 minutes
  • Serves: 30 cakes


  • 150g butter diced
  • 150g icing sugar
  • 80g pistachios
  • 60g plain flour
  • 1 large egg and 3 egg whites
  • 2 tbs clear honey
  • Finely grated zest of one large lemon

How to prepare

  1. Preheat the oven to 160C fan/180C/350F/GM4
  2. Melt the butter in a small saucepan until foaming and nutty in colour, remove from the heat and set aside.
  3. Put the pistachios, flour and icing sugar in a food processor and process until powdery.
  4. Transfer the nuts to a bowl and pour over the butter, mix well with a wooden spoon.
  5. Add a whole egg and the egg whites, lemon zest and honey and mix again to a smooth batter.
  6. Either pipe or spoon the mixture into the mini muffin tin, stopping at 2mm before top. There will be mixture left over.
  7. Bake for 15 minutes until risen and golden brown.  Repeat with the remaining mixture.