Cook The Book: Mini Pistachio Tea Cakes – a delicious recipe with unsalted butter, sugar, pistachio paste, vanilla, eggs, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Position an rack in the upper third of the oven and preheat the oven to 400u00b0 F. Place the mini muffin pans on a baking sheet.
2
Beat the butter in the bowl of an electric stand mixer with the flat beater attachment or in a large mixing bowl using a hand-held mixer until it's light and fluffy, about 2 minutes. Add the granulated sugar and beat until smooth. Stop and scrape down the sides and bottom of the bowl with a rubber spatula. Add the pistachio paste and vanilla and mix until smooth and thoroughly combined. One at a time, add the eggs. They will sit on top of the mixture, so be sure to scape down the sides and bottom of the bowl with a rubber spatula. Blend thoroughly.
3
Sift the four into a medium-size bowl. Add the salt and toss to blend. Add this mixture to the butter mixture in 2 stages, blending well after each addition. Stop after each addition and scrape down the sides and bottom of the bowl.
4
Sift the four into a medium-size bowl. Add the salt and toss to blend. Add this mixture to the butter mixture in 2 stages, blending well after each addition. Stop after each addition and scrape down the sides and bottom of the bowl.
5
Pour the batter into a 2-cup liquid measuring cup and divide it evenly among the cavities of the mini muffin pans.
6
Bake the cakes for 13 to 15 minutes, until light golden and a cake tester inserted in the center comes out clean. Remove the baking sheet from the oven and transfer the mini muffin pans to racks to cool completely. Turn the mini muffin pans upside down and press the cakes out, then turn them right side up.
7
Dust the tops of the cakes with confectioners' sugar. Serve the cakes at room temperature.
377
kcal
Calories
22
g
Fat
37
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 ounces (6 tablespoons, 3/4 stick) unsalted butter, softened, 1/2 cup (3 1/2 ounces) granulated sugar, 1/3 cup (3 ounces) packed pistachio paste, 1/2 teaspoon pure vanilla extract, and more.
Yes, Cook The Book: Mini Pistachio Tea Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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