- 1./2 cup unsalted pistachios, shelled
- 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 (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 just until moistened (do not overmix).
Divide batter among ramekins and sprinkle with fresh raspberries. Place on a rimmed baking sheet; bake until firm and pulling away from sides, about 20-25 minutes.
Serve warm or at room temperature with fresh whipped cream or vanilla ice cream.
