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Pistachio-Raspberry Tea Cakes

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Nonstick cooking spray

1 cup unsalted shelled pistachios

1 1/2 cups sugar

1 teaspoon salt

1/2 cup (1 stick) unsalted butter, room temperature, cut into pieces

2 teaspoons pure vanilla extract

4 large eggs

1 cup all-purpose flour

1 to 2 containers (6 ounces each) fresh raspberries

1/4 cup slivered or chopped pistachios, for sprinkling

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