How to Make Pistachio-Raspberry Buckles | Julia At Home (S5 E8)

Prepare fresh raspberries and set aside for later.

Add 1/2 cup of shelled and toasted pistachios to a food processor.

Add 1 cup of sugar to the food processor.

Add 5 tablespoons of soft unsalted butter and 1/4 teaspoon of salt to the food processor.

Pulse the mixture in the food processor about 10-15 times until the pistachios are nicely ground.

While the food processor is running, add 3 whole eggs, 1/2 cup of heavy cream, and a little vanilla extract through the feed tube.

Scrape the sides of the food processor bowl to ensure everything is mixed well.

Add 1 cup of all-purpose flour and 3/4 teaspoon of baking powder to the mixture.

Pulse the food processor about 5 times until the flour and baking powder are just combined.

Transfer the batter to a large bowl and gently fold in 20 ounces of fresh raspberries.

Grease ramekins and spoon the batter into them, dividing evenly.

Sprinkle a few more pistachios on top of the batter in the ramekins.

Bake in a preheated oven at 375 degrees Fahrenheit for about 30 minutes.

Check for doneness; they should be puffed and pulling away from the edges of the ramekin.

Let the buckles cool for at least 10 minutes before serving.

Serve warm with a scoop of vanilla ice cream on top.

Equipment Needed

Spice Level:

Dietary

Allergens