French Pistachio Financiers
Equipment
- 1½” round financier molds or mini-muffin pans
- 2-quart saucepan
- Fine strainer
- Mixing bowls
- whisk,
- Fine grater
- refrigerator
Ingredients
- 8 tbsp. unsalted butter plus more for greasing pans
- ½ cup flour plus more for dusting pans (use gluten-free flour if needed)
- ½ cup sugar
- ½ cup light brown sugar
- ½ tsp. kosher salt
- 4 egg whites
- ½ cup finely ground pistachios
- ½ cup finely chopped pistachios
- 2 tbsp. finely ground almonds
- 1 tsp. baking powder
Instructions
Prepare Molds:
- Grease and flour 1½” round financier molds or mini-muffin pans; set aside.
Brown the Butter:
- Heat the butter in a 2-quart saucepan over medium heat; cook, without stirring, until the butter begins to brown, about 5 minutes.
- Pour the browned butter through a fine strainer into a bowl; let cool.
Prepare the Batter:
- In a mixing bowl, whisk together the sugar, light brown sugar, salt, and egg whites until smooth.
- Add the flour, finely ground pistachios, ground almonds, and baking powder to the mixture; stir until combined.
- Add the cooled browned butter and stir until smooth.
- Refrigerate the batter for 1 hour.
Bake the Financiers:
- Preheat the oven to 350°F (175°C).
- Pour about 1 teaspoon of batter into each prepared mold.
- Sprinkle the top of each with finely chopped pistachios.
- Bake until golden brown, about 16 minutes.
Cool and Serve:
- Remove from the oven and let cool in the molds for a few minutes before transferring to a wire rack to cool completely.
- Serve the financiers at room temperature.
Notes / Tips / Wine Advice:
Wine Pairing:
Pair these pistachio financiers with a sweet dessert wine like a Sauternes or a late harvest Riesling to enhance the nutty flavors.Nutritional Information
Serving: 1 per financier | Calories: 45 kcal | Carbohydrates: 5 g | Protein: 1 g | Fat: 2 g | Fiber: 0.5 g | Sugar: 4 g | Salt: 20 mg
