31/05/2026
Sunday afternoon plans? Bake this pistachio slice and thank yourself later.
There’s something about a quiet Sunday afternoon and a freshly baked slice cooling on the bench.
This chewy pistachio slice from the cookbook Falafel for Breakfast is one of those recipes that delivers every time. Nutty, chewy, just the right amount of sweet, and perfect with a cup of tea or coffee.
Whether you’re baking for the week ahead or simply looking for an excuse to turn on the oven, this is a recipe worth bookmarking.
Who else finds that Sunday afternoons were made for baking?
Chewy pistachio slice
Makes 24 small bars
Base
160g plain flour
75g castor sugar
120g cold butter, cut into cubes
Topping
4 eggs
285g dark brown sugar
1 teaspoon vanilla extract
4 tablespoons plain flour
1 teaspoon ground cinnamon
2 teaspoons baking powder
½ teaspoon salt
400g pistachios, coarsely chopped
Icing sugar to dust
Preheat the oven to 170°C. Line a 20 cm x 30 cm baking tray with baking paper.
To make the base, put the flour, sugar and butter in a food processor and pulse until the mixture resembles breadcrumbs. Spread the mixture evenly over the base of the tin and press in lightly. Bake for 20 minutes or until golden brown.
To make the topping, put the eggs, sugar, vanilla, flour, cinnamon, baking powder, salt and pistachios in a large bowl and combine with your hands. Spread the mixture evenly over the base and bake for 20-25 minutes, until the topping feels firm.
Cool in the tin on a wire rack, cut into small bars and serve dusted with icing sugar.
