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Gluten-Free Pistachio Citrus Bars
About 16 (2-by-4-inch) bars Medium
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Ingredients (14)

  • 1 cup shelled unsalted pistachios
  • 1 
cup slivered almonds
  • Finely grated zest of 1 orange
  • Finely grated zest of 1 lemon
  • 3⁄4 cup granulated sugar
  • 1/2 cup rice flour (white or brown)
  • 1/4 cup tapioca starch
  • 1 teaspoon baking powder
  • 1⁄2 teaspoon kosher salt
  • 5 tablespoons freshly squeezed orange juice
  • 4 tablespoons freshly squeezed lemon juice
  • 3⁄4 cup unsalted butter (1 1/2 sticks), at a cool room temperature
  • 3 large eggs
  • 2 cups gluten-free powdered sugar, sifted
Nutritional Information
  • Calories289
  • Fat16.49g
  • Saturated fat6.47g
  • Trans fat0.35g
  • Carbs33.13g
  • Fiber2.07g
  • Sugar23.87g
  • Protein4.71g
  • Cholesterol57.75mg
  • Sodium97.46mg
  • Nutritional Analysis per serving (16 servings) Powered by

These rich, sweet, gluten-free pistachio bars have a cakelike texture and a tangy citrus glaze. Include them on a gluten-free cookie platter, along with Gluten-Free Chocolate-Hazelnut Meringue Cookies, Gluten-Free Almond Crinkle Cookies, and Gluten-Free Peanut Butter Chocolate Chunk Cookies.

What to buy: Some brands of powdered sugar contain a starch that includes gluten, so read the label before you buy.


  1. 1Heat the oven to 350°F and arrange a rack in the middle. Generously coat a 9-by-13-inch baking dish with butter and line the bottom with enough parchment paper to extend up the sides and over the edges of the two longer sides (this will help with unmolding).
  2. 2In a food processor, pulse the nuts, citrus zests, and half of the granulated sugar until finely ground. Add the rice flour, tapioca starch, baking powder, and salt and pulse to combine.
  3. 3In another bowl, mix together the orange and lemon juices. Measure out 3 tablespoons of the juice mixture and place in a separate bowl.
  4. 4In a stand mixer fitted with the paddle attachment, beat the butter and remaining granulated sugar on medium-high speed until light and fluffy. Add the eggs 1 at a time, mixing well after each addition. Add the larger measure of citrus juice (6 tablespoons). Gently stir into the nut mixture just until combined.
  5. 5Spread the batter in the prepared baking dish. Bake until it’s a light golden brown, about 30 minutes. Let cool in the dish for about 20 minutes, then turn out onto a wire rack set over a baking sheet to cool completely.
  6. 6Stir the powdered sugar into the remaining 3 tablespoons of citrus juice, then pour over the top of the cake and spread evenly. Let the glaze set for about 30 minutes before cutting into bars.
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