Cherry-Pistachio Tea Cakes
These cherry-pistachio tea cakes are delicious! Dust them with powdered sugar right before serving.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1/2 cup | pistachios |
| 1/3 cup | all-purpose flour |
| 1 teaspoon | baking powder |
| 1/4 teaspoon | salt |
| 2/3 cup | confectioners' sugar, plus more for dusting |
| 2 | large eggs |
| 6 tablespoons | unsalted butter, melted |
| 12 to 24 | medium cherries with stems |
Directions:
Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
Pulse the pistachios, flour, baking powder and salt in a food processor until finely ground.
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.
Spoon 2 tablespoons batter into each muffin cup. Bake until slightly puffed and just beginning to set, about 8 minutes. Place 1 or 2 cherries in the center of each cake and continue baking until the cakes feel springy and the edges are lightly browned, 10 to 12 more 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.
Source: foodnetwork.com
