This recipe is courtesy for Kiko Martorell from Ca’n Boqueta restaurant in Soller Mallorca. This makes a large deep cookie sheet pan. Recipe can be halved easily.
750 gm butter
450 gm white chocolate
600 gm eggs
900 gm brown sugar
300 gm flour
200 gm ground almonds
600 gm ground pistachios
In a glass bowl melt the butter in the microwave. Once melted add the chopped up chocolate and stir till melted. Beat in the ground nuts .
In the meantime beat the eggs and brown sugar on medium high till light and fluffy. Add the flour and beat till combined.
Now combine both mixtures together. Line your sheet pan with parchment paper and pour in the batter. Cover with a second sheet pan upside down and bake for 15-20 minutes at 180 celsius. Remove the top sheet pan 5 minutes before you are finished baking and continue to bake the 5 minutes. Remove from the oven and cool. Cut into 1x2 inch slices and for a dessert top with a sorbet and fruit coulis.