Ingredients
Nonstick cooking spray
1/2 cup shelled unsalted pistachios (or blanched whole almonds)
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
Preparation
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 just until moistened (do not overmix).
Divide batter among ramekins; sprinkle with raspberries. Place on a rimmed baking sheet; bake until firm and pulling away from sides, 20 to 25 minutes. Serve warm (or at room temperature).
