0.7 cup confectioners' sugar for dusting plus more
2 large eggs
0.3 cup flour all-purpose
0.5 cup pistachios
0.3 teaspoon salt
6 tablespoons butter unsalted melted
Equipment
food processor
bowl
frying pan
oven
whisk
muffin tray
Directions
Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
Pulse the pistachios, flour, baking powder and salt in a food processor until finely ground.
Whisk the confectioners' sugar and eggs in a large bowl, then whisk in the pistachio mixture until just combined. Stir in the melted butter until just incorporated.
Spoon 2 tablespoons batter into each muffin cup.
Bake until slightly puffed and just beginning to set, about 8 minutes.
Place 1 or 2 cherries in the center of each cake and continue baking until the cakes feel springy and the edges are lightly browned, 10 to 12 more minutes.
Transfer to a rack and let cool 10 minutes in the pan, then remove from the pan to cool completely. Dust with confectioners' sugar.
