Castella Imports

Orange, Pistachio and Semolina Slices


⅔ Cup Shelled Pistachio Nuts
7 Oz. Unsalted Butter (chopped)
⅔ Cup Super Fine Sugar
1 Tsp. Regal Pure Vanilla Extract
2 Eggs
1 Tbsp. Orange Zest (finely grated)
½ Cup Orange Juice
½ Cup Self Rising Flour (sifted)
1 ½ Cups Paste Misko Semolina Fine
1 Cup Super Fine Sugar (extra)
½ Cup Orange Juice (extra)
Confectioner’s Sugar (to dust)


  1. Preheat the oven to 350° degrees.  Lightly grease and 8" x 12" inch shallow baking tine and line with baking paper, leaving it hanging over on the two long sides.
  2. Bake the pistachios for 8-10 minutes, or until they are lightly toasted.  Cool, and then chop.
  3. Beat the butter and sugar with an electric mixer until they are light and fluffy.  Add the vanilla, orange zest and eggs, and beat until combined.
  4. Add the flour, orange juice, semolina and pistachio nuts, and fold in with a spatula until just combined, (do not over mix).  Spread into the tin.  Bake for 30 minutes, or until golden brown and firm when lightly touched.  Cool for 1o minutes in the tin, then on a wire rack placed on a tray.
  5. Mix the extra sugar and orange juice in a small saucepan.  Bring to a boil over a medium heat, and then simmer for 1 minute.  Spoon over the slice, then cool and cut into squares or diamonds and dust with the confectioner’s sugar to finish.

Makes 18 Pieces