Beat the butter with
the sugar for a few minutes. Add the eggs one by one, keep beating.
Stir in the flour, the pistachios and the lemon rind. Make two rectangular
shapes of batter on a sheet of waxed paper and refrigerate half an hour.
Bake them 25 minutes at 175 degrees
Celsius. Slice the cake immediately in thin slices, put the slices
on their side on a sheet of waxed paper. Bake 7 minutes at 150 degrees,
turn them and bake 7 minutes more.
Mix all ingredients
together and put in the fridge for half an hour. For 30 little balls
and put them on a greased baking tray with good space between them.
Bake the cookies 10 minutes at 190 degrees