Perfect little treat for coffee time, 20 min to prep and 25 min to bake.
use 12 silicone moulds or a muffin tin.
185g butter, melted
6 eggs whites
225g icing sugar
75g plain flour
60g ground almonds
70g ground pistachios
12 raspberries
Set the oven 180c gas 4
Brush each mould with a little of the melted butter, whisk the egg whites to just soft peaks. Sift the icing sugar and whisk into the egg whites. Fold in the flour, ground almonds and ground pistachios. Now stir in the remaining butter. Divide the mixture between the moulds, add a raspberry to each one and bake for 25 minutes until nicely browned. Serve warm.
Note. You can sprinkle the tops with an extra tablespoon of chopped pistachios before you bake them.
