Italian 40 min

Torte di Pistacchio

Name: Torte di Pistacchio
Total time: 40 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1½ cups raw pistachios, plus ¼ cup roughly chopped for garnish; 1 cup (2 sticks) unsalted butter, room temperature; 1 cup sugar; 4 large eggs; 1 teaspoon vanilla extract; 1 teaspoon almond extract; ½ cup all-purpose flour; 1 teaspoon baking powder; ¼ teaspoon salt; Powdered sugar and whipped cream for serving

bakingvegetarian

Ingredientsfor 2

420

Cal

Protein

38g

Carbs

26g

Fat

11½ cups raw pistachios, plus ¼ cup roughly chopped for garnish
21 cup (2 sticks) unsalted butter, room temperature
31 cup sugar
44 large eggs
51 teaspoon vanilla extract
61 teaspoon almond extract
7½ cup all-purpose flour
81 teaspoon baking powder
9¼ teaspoon salt
10Powdered sugar and whipped cream for serving

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Instructions

1
Preheat oven to 350°F. Grease a 9-inch round springform pan. Pulse 1½ cups pistachios in a food processor until finely ground but not pasty — a few chunky pieces add texture.
2
Beat butter and sugar until light and fluffy, 4 minutes. Beat in eggs one at a time, then add vanilla and almond extract.
3
Whisk ground pistachios, flour, baking powder, and salt together. Fold into the butter mixture until just combined. The batter will be thick and fragrant.
4
Pour into the prepared pan, smooth the top, and scatter chopped pistachios over the surface. Bake at 350°F for 35–40 minutes until a toothpick comes out clean and the top is golden. Cool in the pan 15 minutes, then release. Dust with powdered sugar and serve with whipped cream.