Richard Olney

Almond and Pistachio Loaf

Pain des Houris

Preparation info
  • Servings:

    4

    • Difficulty

      Easy

Appears in

#22Simple French Food
Simple French Food

By Richard Olney

Published 1974

  • About

Served directly from the oven, this is a soufflé. Tepid, much of the body is lost, but the savors may more easily be appreciated. Cold, it is moist and compact, heavy but delicious.

Ingredients

  • Candied peels: 1 tablespoon each slivered strips of orange and lemon peel, parboiled for a few seconds and drained
  • ⅓ cup

Method

Combine the juliènned, parboiled orange and lemon peels with the sugar and water, bring to a boil, and simmer until the liquid is almost entirely reduced, the peels coated with a thick syrup, but remove from the flame before the sugar begins to caramelize.

Pound the almonds and pistachios together in a mortar until well crushed into a coarse purée, add the peels and a bit of sugar, and