Recipe - Pistachio Candy

1 2/3 cup Allpurpose flour
4 teaspoon Baking powder
One half teaspoon Baking soda
Three fourths cup Butter or margarine;
softened
2 cup Granulated sugar
1 teaspoon Vanilla
1 teaspoon Almond extract
1 cup Buttermilk
6 Egg whites (reserve yolks
for frosting)
1 One half cup Chopped pistachio nuts;
toasted
2 teaspoon Finely shredded orange peel
White Chocolate Buttercream
1 cup Chopped pistachio nuts;
toasted

Grease and lightly flour three 8x1 One half inch round baking pans. Stir
together flour, baking powder, and baking soda. Set pans and flour mixture
aside.

Beat butter with an electric mixer on medium to high speed 30 seconds. Add
sugar, vanilla, and almond extract to butter and beat until fluffy.
Alternately add flour mixture and buttermilk, beating on low to medium
speed just until combined.

Thoroughly wash beaters. In a medium mixing bowl beat egg whites until
stiff peaks form (tips stand straight). Gently fold beaten egg whites into
batter. Fold in the 1 One half cups pistachio nuts and the orange peel.

Pour batter into prepared pans. Bake in a 350 oven for 3035 minutes or
until a wooden toothpick inserted near the center of each cake comes out
clean. Cool in pans on wire racks 10 minutes. Remove cakes from pans and
completely cool on wire racks. Frost with White Chocolate Buttercream.
Press remaining pistachio nuts on sides of cake. Cover and store cake in
refrigerator for up to 3 days. Let stand at room temperature for 30 minutes
before serving. Makes 12 servings.

WHITE CHOCOLATE BUTTERCREAM:

In a medium mixing bowl combine One half cup granulated sugar and 2 Tablespoons
allpurpose flour; add the 6 reserved egg yolks. Beat mixture with a wire
whisk until combined; set aside. In a heavy, medium saucepan heat 1 1/2
cups milk over medium heat just to boiling. Remove from heat. Gradually
beat hot milk into egg mixture with the wire whisk; return entire mixture
to saucepan. Cook over medium heat until bubbly, whisking constantly. Cook
for 2 minutes more. Remove from heat. Add 6 ounces chopped white baking
bar, 1 One half teaspoons vanilla, and One half teaspoon almond extract. Let stand 1
minute; stir until smooth. Transfer mixture to a bowl. Cover surface with
plastic wrap to prevent a skin from forming; cool to room temperature. In a
medium mixing bowl beat 1 cup softened butter (no substitutes) on medium to
high speed until fluffy. Add cooled baking bar mixture, one fourth at a
time, beating on low speed after each addition until blended.

Recipe by: Unknown Cookbook Posted to MCRecipe Digest V1 #685 by
L979@aol.com on Jul 21, 1997