Pistachio and Raspberry Breakfast Bars by Chef Nancy Silverton

16 pieces
Streusel Topping Metric Grams (Original) Metric High-Volume Yield % Comments
Flour, all-purpose 315 g 3150 g 40.91 %
Sugar, granulated 125 g 1250 g 16.23 %
Pistachios 125 g 1250 g 16.23 %
Salt, Kosher 5 g 50 g 0.65 %
Baking powder 5 g 50 g 0.65 %
Butter, unsalted 140 g 1400 g 18.18 % Cubed
Egg, whole 55 g 550 g 7.14 % Beaten, Note: 1 extra-large egg yields 55 g
Total 770 g 7700 g 100.00 %


In food processor (robot coupe) equipped with the blade, pulse together the flour, sugar, salt, baking powder and pistachios. Pulse to a coarse meal. Add butter and pulse on and off until it is the consistency of a coarse meal. Transfer mixture to a bowl, and add the egg, tossing with your hands to incorporate, should be crumbly and uneven. Chill until ready to use.

Dough Metric Grams (Original) Metric High-Volume Yield % Bakers % Comments
Flour, All-purpose 500 g 5000 g 36.76 % 100.00 %
Sugar, granulated 100 g 1000 g 7.35 % 20.00 %
Sugar, light brown 110 g 1100 g 8.09 % 22.00 % Lightly packed
Cornstarch 65 g 650 g 4.78 % 13.00 %
Salt, table 5 g 50 g 0.37 % 1.00 %
Pistachios 125 g 1250 g 9.19 % 25.00 %
Butter, unsalted 455 g 4550 g 33.46 % 91.00 % Cubed and chilled
Total 1360 g 13600 g 100.00 % 272.00 %


In a bowl of food processor (robot coupe) pulse together the flour, pistachios, sugars, cornstarch, and salt. Add the butter and pulse on and off until the dough barely come together. Turn the dough out onto a floured work surface and gently knead to gather into a ball. Wrap and chill dough, at least 2 hours. Roll dough on lightly floured work surface, into a 25x40 cm rectangle, 0.5 cm thick. Flour the work surface as needed. Place on parchment lined baking sheet. Bake until lightly browned, about 20-25 minutes. Allow to cool completely.

Metric Grams (Original) Metric High-Volume Comments
Jam, raspberry 640 g 6400 g
Total 640 g 6400 g


Spread 640 g of raspberry jam over the surface of the baked crust and crumble a heavy layer of topping over the jam. Bake for about 40 minutes, until topping is nicely browned. When cool, cut into rectangles 5 x 7.5 cm.

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fun facts

Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.

According to a Penn State University study, it is suggested that pistachios reduce the body's biological response to stress.

One serving of pistachios has as much potassium (300mg, 8%) as an orange (250mg, 7%).

Pistachios are high in phytosterols which may lower cholesterol levels and decrease the risk of heart disease. In animal studies phytosterols have been shown to potentially have anti-cancer properties.

One serving of pistachios is 49 nuts, more than any other tree nut.

Forty-nine pistachios serve up to 20 percent of your Daily Value of B6, about the same as half an avocado.

You can obtain more dietary fiber from a serving of pistachios (3g) than a 1/2 cup of cooked broccoli, and the same amount of dietary fiber as an orange or an apple — approximately 10 percent of the Daily Value.

Just a single serving of pistachios provides you with the same amount of protein in a one-ounce serving of soybeans and can serve as a protein alternative to meat, poultry or beans according to the USDA Food Guide Pyramid.

Pistachios are a naturally cholesterol-free snack and contain just 1.5 grams of saturated fat.

Celebrate the greatness of nuts! October 22 is National Nut Day and February 26 is National Pistachio Day!