Preheat the oven to <temperature>180<unit>°C</unit></temperature>

Grease a mini cake silicone baking mold

Melt <quantity>100<unit>g</unit></quantity> of butter in a small saucepan and set aside to cool down

Blend <quantity>42<unit>g</unit></quantity> of pistachio nuts together with <quantity>80<unit>g</unit></quantity> of powdered sugar in a food processor until you obtain a fine powder

Transfer to a bowl and add <quantity>42<unit>g</unit></quantity> of all-purpose flour

Add <quantity>42<unit>g</unit></quantity> of ground almonds and a pinch of salt

Combine the dry ingredients

Whisk <quantity>75<unit>g</unit></quantity> of egg whites in a bowl until they become frothy

Add the egg whites and melted butter to the dry ingredients. Mix until well combined

Fill a piping bag with the batter

Roughly chop <quantity>8<unit>g</unit></quantity> of pistachio nuts into chunky bites

Pipe the mixture into the baking mold, filling 2/3 of each hole

Top each cake with the chopped pistachios and raspberries to taste, pressing them lightly into the dough

Bake for 20m until they grow and get a nice golden color. Let the cakes cool down a bit before removing from the mold

Sprinkle with powdered sugar to taste. The raspberry & pistachio mini cakes are ready

Enjoy!