1289. Pistachio Petit Four Cakes

These should be renamed to Ultimate Pistachio Petit Four Cakes. It is so concentrated in pistachio flavor, yet has such a delicate crumb, that although one biteful should theoretically suffice, you will find yourself popping one after the other. The secret?
A do-it-yourself pistachio butter base. The pistachio butter is made using a food processor, and the great thing is, you just add the rest of the ingredients right in the food processor bowl.

Ingredients:

1 cup shelled pistachio
1/3 cup powder sugar
3/4 cup granulated sugar
100g butter, soft
3 big eggs
2/3 cups flour
1 tsp baking powder

Method:

Preheat oven to 360F.
In a food processor, whizz the pistachios until a thick butter is formed. Add the powder sugar and whizz again until smooth and homogeneous.
Add the granulated sugar and the butter; whizz again.
Add the eggs one by one as the machine is running.
Finally, add the flour and baking powder and whizz until just combined.
Pour the batter is a greased 8 inch square baking tin (you may sprinkle with chopped pistachios) and bake for 25 minutes.
Let cool completely before cutting into bite-sized squares and decorating with raspberries.

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