Baked Pistachio Crisps

Ingredients:

3 eggs

1/4 cups sugar

1 cup plus 1 1/2 teaspoons flour

3/4 cup pistachios

Directions:

In a large mixing bowl, beat the eggs and sugar together until well mixed. Fold in the flour and pistachios, taking care not to overblend.

 Spread the mixture into a 8×4 inch loaf pan lined with parchment paper. Bake for 45 minutes, until lightly browned. Let cool completely on a wire rack.

 Wrap the loaf in aluminum foil and refrigerate overnight.

The next day, preheat the oven to 325F. Cut the bread diagonally as thinly as possible with a sharp knife and lay the slices out on 2 baking sheets lined with parchment paper.

 Bake for 10-15 minutes, or until crisps are lightly browned. Keep checking them in the last 5 minutes of baking, as they burn easily. Let cool on a wire rack. Store in an airtight container for up to 1 week.