Pistachio Tea Cakes

Step 1: To make the cakes: preheat oven to 325 degrees F. Coat the cups of 2 mini fluted Bundt pans with non stick cooking spray.

Step 2: In a food processor: add the almonds and pistachios: process for 30-40 seconds or until nuts are ground.

Step 3: In a bowl of an electric mixer, beat butter, sugar and pistachio paste at medium speed until light and fluffy. Slowly add in the ground nuts, alternately with the eggs until mixture is blended and smooth.

Step 4: Spread mixture into prepared pans, filing half full; let rest for 10 minutes and then bake for 25-30 minutes or until skewer inserted into center comes out clean. Remove from oven and let cool on wire rack for 10 minutes. Loosen cakes from sides of pan with a knife and invert onto rack tapping to remove cakes. Cool completely. Repeat with remaining batter.

Step 5: To make buttercream: in a bowl of an electric mixer beat the butter and pistachio paste on medium speed for one minute; gradually beat in the confectioners' sugar, cream and vanilla until smooth. Drizzle over cakes and sprinkle with nuts.

Step 6: *** You can also skip the buttercream and serve the cakes dusted with confectioners' sugar.