- 150 g unsalted butter
- 165 g caster sugar
- 1 T lime zest
- 1 t vanilla extract
- 4 free-range eggs
- 180 g almond flour
- 130 g pistachio flour
- 2 T icing sugar, for dusting
- ground pistachios, for dusting
Preheat the oven to 160°C.
Cream the butter, sugar, lime zest and vanilla until light and fluffy.
Scrape down the sides of the bowl and add the eggs one at a time while beating until well combined.
Fold in the almond and pistachio flour.
Spoon the mixture into a lightly greased silicone or metal doughnut pan and bake for 15 minutes.
Allow to cool on a wire rack.
Dust the doughnuts with icing sugar and ground pistachios before serving.