Categories: Desserts

Ingredients

• 1/2 cup pistachios
• 1/3 cup flour
• 1 tsp baking powder
• 1/4 tsp salt
• 2/3 cup confectioners' sugar
• 2 large eggs
• 6 tbsp unsalted butter, melted
• 12-24 medium cherries with stems

Directions

1. Preheat the oven to 350. Line a 12-cup muffin tin with paper liners.

2. Pulse the pistachios, flour, baking powder and salt in a food processor until finely ground.

3. Whisk the confectioners’ sugar and eggs in a large bowl, then whisk in the pistachio mixture until just combined. Stir in the melted butter until just incorporated.

4. Spoon 2 tbsp batter into each muffin cup. Bake until slightly puffed and just beginning to set, about 8 minutes. Place or 2 cherries in the center of each cake and continue baking until the cakes feel springy and the edges are slightly browned, 10-12 minutes. Transfer to a rack and let cool 10 minutes in the pan, then remove from the pan to cool completely. Dust with confectioners’ sugar.

Email to a friend | Print this recipe | Back