Name: Brown Butter Pistachio Tea Cakes
Ingredients: 6 Tbsp unsalted butter; 1/2 cup shelled pistachios, toasted; 1 1/2 cups flour; 3/4 cup sugar; 1 tsp cinnamon; pinch of nutmeg; 1/2 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 2 large eggs, at room temperature; 3/4 cup low-fat buttermilk, at room temperature; 2 Tbsp honey; 1 Tbsp brown butter (reserved from above); 1/8 tsp cinnamon; 1/8 tsp salt; 1/2 cup powdered sugar, sifted; 1 Tbsp milk

Description

Brown butter pistachio tea cakes are flavored with brown butter, toasted pistachios, and cinnamon. These cakes are quick to bake up and easy to share!

Ingredients

Cake

6 Tbsp unsalted butter
1/2 cup shelled pistachios, toasted
1 1/2 cups flour
3/4 cup sugar
1 tsp cinnamon
pinch of nutmeg
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 large eggs, at room temperature
3/4 cup low-fat buttermilk, at room temperature
2 Tbsp honey

Glaze

1 Tbsp brown butter (reserved from above)
1/8 tsp cinnamon
1/8 tsp salt
1/2 cup powdered sugar, sifted
1 Tbsp milk

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Instructions

Preheat oven to 350°F and place a baking sheet in oven; spray 3 mini (5 3/4″ x 3 3/4″) loaf pans with nonstick spray. Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour brown butter into a glass measuring cup and let cool slightly.
Pulse pistachios in a food processor until finely ground, then whisk together ground pistachios, flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt in a large bowl. Make a well in the center of the mixture. Set aside 1 tablespoon brown butter for the glaze; pour remaining brown butter into a medium bowl and whisk in eggs, buttermilk, and honey. Add to flour mixture and fold in until combined.
Divide batter evenly between loaf pans and smooth with an offset spatula; tap pans sharply to reduce air bubbles. Place pans on preheated baking sheet and bake for 32 to 33 minutes, until edges are golden, cakes spring back to the touch, and a toothpick inserted in the center comes out clean or with a few crumbs attached.
Remove cakes from oven and cool in pans on a wire rack for 10 minutes; remove cakes from pans and cool completely. For the glaze, melt reserved brown butter in a small glass bowl. Whisk in cinnamon, salt, powdered sugar, and milk until smooth. Drizzle over cooled cakes and let set before serving. Store leftovers in an airtight container at room temperature.