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Warm Pistachio Raspberry Cakes

By Michael Fruchtman, CFO

Serves: 6

1/2 cup shelled unsalted pistachios
3/4 cup sugar
1/4 teaspoon salt
4 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
2 large eggs
1/2 cup all-purpose flour (spooned and leveled)
1 cup fresh raspberries

Preheat oven to 400 degrees. 

Coat six 6-ounce ramekins or custard cups with cooking spray.  In a food processor, finely grind nuts with sugar and salt.  Add butter, vanilla, and eggs; process until smooth.  Add flour; pulse until just moistened. Do not overmix.

Divide batter among ramekins and press raspberries into each cup, spacing out a bit.  Place on a rimmed baking sheet; bake until firm and pulling away from sides, 20-25 minutes.  Serve warm or at room temperature.

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