Raspberry Pistachio Tea Cakes

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Grease a mini muffin or tea cake pan with butter or line with paper liners.

2. 2

   In a medium bowl, whisk together the almond flour, all-purpose flour, granulated sugar, baking powder, and salt until well combined.

3. 3

   In a separate bowl, lightly beat the eggs. Melt the unsalted butter and let it cool slightly, then add it to the eggs and mix well.

4. 4

   Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

5. 5

   Gently fold in the fresh raspberries and chopped pistachios, being careful not to break up the raspberries too much.

6. 6

   Spoon the batter evenly into the prepared pan, filling each cavity about 3/4 full.

7. 7

   Bake for 18-22 minutes, or until the tea cakes are golden and a toothpick inserted into the center comes out clean.

8. 8

   Allow the tea cakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

9. 9

   Serve the Raspberry Pistachio Tea Cakes as a delightful treat with tea or coffee.