Mini Pistachio Tea Cakes
- 6 tablespoons unsalted butter, softened
- 1/2 cup granulated sugar
- 1/3 cup packed pistachio paste, see note
- 1/2 teaspoon pure vanilla extract
- 2 extra-large eggs, at room temperature
- 1/2 cup all-purpose flour
- 1/4 teaspoon kosher salt or 1/4 teaspoon fine-grained sea salt
- 72 shell-less pistachio nuts
- 2 tablespoons confectioners' sugar
- Preheat oven to 400u0b0F Place a rack in the upper third. Place 2 mini-muffin tins (2" diameter cups, 24 total) on a cookie sheet. If your muffin tins are not non-stick, spray liberally with non-stick spray.
- NOTE: If you cannot find pistachio paste ready-made, you can make your own; combine 1/4 cup shell-less unsalted pistachios and 1/4 cup powdered sugar in a food processor. Process until nuts are finely ground, then add 1-3 tbsp water, until the desired consistency is achieved. (This will probably make a little more than you need.).
- Beat the butter with a stand or hand mixer until fluffy, about 2 minutes. Add the sugar and beat until smooth. Scrape the bowl with a rubber spatula, then add pistachio paste and vanilla. Beat until smooth again. Add the eggs one at a time, blending well after each addition and scraping the sides of the bowl often.
- Sift the flour and salt in a bowl. Add half the dry ingredients to the wet and blend well; add the remaining dry and blend well again. Divide batter evenly amongst the muffin cups. Place 3 pistachios into each muffin cup; do not press down.
- Bake 13-15 minutes until light golden brown and a toothpick inserted in the center of one cup comes out clean. Place on a rack to cool completely, then remove from pan. Dust tops with confectioner's sugar before serving.
- Leftovers will last 4 days at room temperature, wrapped airtight in foil. They may also be frozen up to 4 months, wrapped in several layers of plastic wrap and foil. Defrost frozen cakes in refrigerator overnight, then bring up to room temperature before serving.
unsalted butter, granulated sugar, pistachio paste, vanilla, eggs, allpurpose, kosher salt, shell, sugar
Taken from www.food.com/recipe/mini-pistachio-tea-cakes-387275 (may not work)