Description
Mini pistachio almond butter cakes that are rich, nutty, and perfectly moist. Made with almond flour, ground pistachios, and buttery goodness—great for brunch, dessert, or gifting.
Ingredients
1 cup almond flour
½ cup ground pistachios
½ cup all-purpose flour
1 tsp baking powder
¼ tsp salt
½ cup melted unsalted butter
¾ cup sugar
2 eggs
1 tsp vanilla extract
¼ tsp almond extract (optional)
½ cup milk (or almond milk)
Instructions
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Preheat oven to 350°F. Grease mini cake molds.
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Whisk dry ingredients together.
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Mix butter, sugar, eggs, and extracts. Add milk.
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Combine wet and dry mixtures into a smooth batter.
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Fill molds ¾ full. Top with pistachios if using.
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Bake 18–22 minutes. Cool, then top with sugar or honey.
Notes
Use almond milk for more nut flavor. Let sit overnight for best flavor development.
- Prep Time: 15
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean