Saturday afternoon baking

Pistachio-Raspberry Tea Cakes

  • nonstick-cooking spray
  • 1 cup unsalted shelled pistachios
  • 1 1/2 cup sugar
  • 1 teaspoon salt
  • 1 stick unsalted butter, room temp, cut into pieces
  • 2 teaspoons pure vanilla extract
  • 4 large eggs
  • 1 cup all-purpose flour
  • 1 to 2 containers of raspberries
  • 1/4 cup slivered or chopped pistachios, for sprinkling

1. Preheat oven to 375 degrees.  Line muffin tins with paper, coat with cooking spray.  In a food processor, grind pistachios with the sugar and salt.  Add butter, vanilla, and eggs; process until smooth.  Add flour; pulse until just moistened and combined.

2. Divide batter evenly into lined cups, filling each three quarters full.  Drop 4-6 raspberries into batter and sprinkle with pistachios.  Bake, rotating tins halfway through, until golden brown, about 28 minutes.   Transfer to wire racks to cool.

*recipe from Martha Stewart’s Cupcakes.

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