Perfect Pistachio tea cakes that will delight your taste buds!
Pistachio, the pretty green nut, is a member of the cashew family. It not only makes for a heart-friendly, protein-rich snack, but its green color, I find, is very symbolic of the holiday season. This versatile nut is the star of these tea cakes, which makes them delicious and nutritious at the same time.
Ingredients:
- 1-1/3 cup icing sugar (confectioner’s sugar), plus extra for dusting
- 1/6 cup plain (all-purpose) flour
- 1/6 cup Almond flour (Both flours together should be 1/3 cup)
- 1 cup ground pistachio nuts
- 1-1/4 sticks of unsalted butter, melted (approx – 5 3/4 ounces)
- 5 egg whites, lightly beaten
- 1/2 teaspoon natural vanilla extract
- 1/4 cup caster sugar ( superfine sugar)
- 1/4 cup chopped pistachio nuts
Method:
Preheat the oven to 375 degrees F ( 190 degrees C).
Lightly grease tea cake pan. You can use muffin pans as well.
Sift the icing sugar and flour into a bowl.
Then, add ground pistachios, butter, egg whites, and vanilla and stir with a spoon until blended.
Spoon the mixture into the prepared tea cake pans and place it in the oven
Bake for 15-20 minutes, or until a skewer inserted into the center of a tea cake comes out clean.
Leave the pan for 5 minutes, then place it on a wire rack to cool.
Pistachio Drizzle:
- In the meantime, put the sugar and 1/4 cup water in a small saucepan and stir over low heat until the sugar has dissolved.
- Increased the heat, then boil for 4 minutes, or until thick and syrupy.
- Remove from heat and stir in chopped pistachios.
- Working quickly, spoon the mixture on top of the tea cakes (optionally, dust with icing sugar) and serve.
You can store these tea cakes in an airtight container, at least for 4 days.
Perfect tea cakes for any time of the day! 😍
Try it out and let met know what you think!😊
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