May 21, 2013
- 2/3 c plus 2 TBLS shelled pistachios
- ½ c pastry flour
- ¾ c powdered sugar
- ½ tsp baking powder
- ¼ tsp salt
- 1/3 c egg whites
- ½ c melted butter
- ½ tsp vanilla
- 24 blackberries
Preheat oven to 375. Finely chop pistachios in food processor.
Add flour, sugar, baking powder and salt and mix.
Blend in egg whites, melted butter, and vanilla until combined. B
utter or cooking spray 24 mini muffin tins. Fill each 2/3 of the way with batter.
Sprinkle remaining finely chopped pistachios on top. Plunk a berry in the center and bake for 12-14 minutes.