I am very sorry if you’re still one of the few trying to stick to their New Year’s Resolutions to lose weight because these babies are ADDICTIVE. I’ve become slightly obsessed with my Wilton mini donut pan (as you can see from these Samoa donuts) and decided to try another of my favorite flavor profiles – pistachio almond! I think pistachio and almond taste similar anyway so why not double the fun. These donuts remind me of petit fours because of the almond flavor and the glaze. Mmm…
These little babies are SO easy. I can’t stop thinking of fun combinations (or even just plain vanilla with a colored glaze and sprinkles for a party). Now, you do have to realize that they’re not going to come flying out of your oven tasting like Krispy Kremes. They have a more “cake-like” texture but boy are they still delish! This is my favorite flavor combo by far.
I think these would be perfect for St. Patrick’s Day too!
Ingredients
- 1 1/4 cups cake flour
- 3/4 cup granulated sugar
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon almond extract
- 1 egg, lightly beaten
- 1/2 cup buttermilk
- 2 1/2 tablespoons butter, melted
- 1 cup confectioner's sugar
- 2 tablespoons Jell-O pistachio instant pudding
- 3 tablespoons Milk (or heavy cream)
- 1/2 cup almonds, chopped (and toasted if preferred)
Instructions
- Sift together cake flour, granulated sugar, baking powder, and salt.
- Stir in almond, egg, buttermilk, and melted butter until just mixed (do not overmix).
- Spoon or pipe the doughnut batter into a greased doughnut pan.
- Bake at 425 degrees for 4-5 minutes (watch carefully to not overbake).
- Let sit to cool before popping out.
- In a small mixing bowl, combine confectioner's sugar, pistachio pudding powder, and milk. Stir until a glaze forms.
- Dip donuts in glaze and top with chopped and toasted almonds.
Looks so deeeelicious! I would so want to try this but I don’t think they sell pistachio flavoured jello around here in Sydney 🙁 Beautiful combination of flavours though by the sounds of it. Might just use some pistachio paste to flavour the icing or something then!
Love the little Doughnuts with the idea of pistachio icing. I’m into Orange & Pistachio with my biscuits at the moment and guess it would be a great flavour for these doughnuts. They look easy enough to make.
Might just have a go some time soon. Thanks
I love it! So cute too. How many mini cake pans do you use. It seems that the mini Wilton pan is so tiny that you’d spend all evening baking. Anywho, I featured your recipe on my blog: http://blog.shopdirtylaundry.com/posts/2013/2/26/123-too-cute-tuesday.html > ENJOY!
I’ve been dying for a donut pan. These may be the straw that breaks the camel’s back… holy deliciousness do these sound good! I LOVE anything almond flavored!
What would the bake time be for regular sized donuts? Thank you!
I have a question onthe flour that you called for on the recipe for your pistachio donuts.It called for cake flour.Now does that mean regular flour or is ther a special flour out there called cake flour? Or does it maybe mean the dry ingredients of a cake mix?
Hey Todd! Cake flour is an actual thing. Cake flour yields a ‘softer’ product once it’s baked, so it’s often used for cakes, donuts, etc. Several different companies sell it (here’s King Arthur’s product finder website: https://www.kingarthurflour.com/wheretobuy/), and I know I’ve seen cake flour in the baking aisles at our local grocery stores. (It typically comes in 2-lb boxes.) With all of that said, you can still totally use all-purpose flour to make these donuts! I hope this helps, and happy baking!