These Sweet Cherry Pistachio Tea Cakes are the perfect little nutty bites for all those gorgeous summer cherries!
Preheat oven to 350 degrees. Line a standard 12-cup muffin tip with paper liners.
Add the pistachios, flour, baking powder and salt to a food processor. Pulse until finely ground.
In a large bowl, whisk together the confectioners' sugar and eggs. Add the pistachio mixture until just combined. Stir in the melted butter and mix until just combined.
Spoon two tablespoons of batter into the prepared muffin pan. Bake until puffed and just beginning to set, about 8-10 minutes. Do not add the cherry earlier or it will sink. Place 1 cherry in the center of each cake. Continue to bake until the cake is springy and the edges are lightly browned, about 10-11 minutes more. Remove from the oven and transfer to a wire rack to cool for about 10 minutes. Remove from pan to cool completely.