Bo Friberg

Pistachio Slices

Preparation info

  • 80

    candies
    • Difficulty

      Easy

Appears in
The Advanced Professional Pastry Chef
The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

  • About

Ingredients

Method

  1. Arrange metal candy-molding bars, ½ inch (1.2 cm) thick, on an even sheet pan lined with baking paper in a rectangle measuring 8 × 7½