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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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Total:: 35 min
Prep:: 15 min
Cook:: 20 min

Yield:: 12 tea cakes

Level:: Easy

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.

Photograph by Andrew Purcell

Recipe courtesy Food Network Magazine

My Private Notes

Name: Cherry-Pistachio Tea Cakes
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 12 tea cakes
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