Step 1

Preheat the oven to 350°F. Grease a mini muffin pan with softened butter. In a medium bowl, whisk the sugars and egg white together until combined.

Step 2

Add the flour, ground pistachios, ground almonds, baking powder, and salt. Whisk to combine. Add the melted butter, and again whisk to combine.

Step 3

Cover and refrigerate the batter for 1 hour. Then, distribute a heaping teaspoon of batter into each mold. Sprinkle some chopped pistachios on top of each cake.

Step 4

Bake the little cakes for about 15 minutes, until golden brown. Let them cool in the pan for about 5 minutes before running a sharp knife along the edges of each cake and gently prying them out.