• Add pistachios to a heavy-bottomed pan, and toast for a minute or two or until fragrant. Remove from the pan and set aside. Add sesame seeds, sugar, and honey to the pan and stir over medium heat until the sugar dissolves.
• Continue stirring over medium heat until the sesame seeds are golden and the mixture thickens and begins to clump together. Stir in the pistachios, cardamom, and salt, and continue cooking for another minute or two, being careful not to let the mixture burn. The whole process should take approximately 15 minutes.
• Turn off the heat, sprinkle the orange powder over the mixture, and stir to combine. Immediately transfer to an oiled cutting board, cover with waxed paper or parchment paper, then use a rolling pin to flatten it to a ¼-inch thickness. Shape it into a square or rectangle if possible.
• Carefully peel off the wax paper. If it sticks to the pasteli, it needs a little more time to cool. While the pasteli is still warm, score it into squares, diamonds, or rectangles using a pizza cutter. Once it has cooled slightly, use a sharp knife to trim the edges and create neat, even lines before slicing all the way through.

How to Store Pasteli

• Store Pasteli in an airtight container at room temperature for up to 2 weeks. Separate layers with parchment paper to prevent sticking.