Directions:
- Preheat oven to 400°F 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 539.84 Kcal (2260 kJ) | ||
| Calories from fat | 374.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.59g | 64% | |
|---|---|---|---|
| Cholesterol | 23.13mg | 8% | |
| Sodium | 29.35mg | 1% | |
| Potassium | 881.26mg | 19% | |
| Total Carbs | 31.24g | 10% | |
| Sugars | 12.18g | 49% | |
| Dietary Fiber | 8.58g | 34% | |
| Protein | 17.85g | 36% | |
| Vitamin C | 5.1mg | 9% | |
| Iron | 3.5mg | 20% | |
| Calcium | 92.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 534.89 Kcal (2239 kJ) | ||
| Calories from fat | 370.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.21g | 64% | |
|---|---|---|---|
| Cholesterol | 22.92mg | 8% | |
| Sodium | 29.08mg | 1% | |
| Potassium | 873.18mg | 19% | |
| Total Carbs | 30.95g | 10% | |
| Sugars | 12.07g | 49% | |
| Dietary Fiber | 8.5g | 34% | |
| Protein | 17.68g | 36% | |
| Vitamin C | 5.1mg | 9% | |
| Iron | 3.5mg | 20% | |
| Calcium | 92.1mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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