Mini Pistachio Bundts
Mini but mighty, these rich, Middle Eastern-inspired rings are made with half flour, half ground pistachios (for a vivid-green color, seek out the blanched Sicilian variety), and flavored with pistachio extract and aromatic orange-flower water. While optional, chopped nuts and rose petals are the classic toppings on a Persian love cake and make for an extra pretty presentation.
Recipe Summary test
To blanch pistachios, bring a pot of water to a boil. Add pistachios and return to a boil; drain. Rub skins to remove. Spread in a single layer on a baking sheet and let dry completely, at least eight hours, or dry in a 200°F oven for one to two hours.