Pistachio Financiers

If you’ve never tried a financier, you’re in for a treat. These little French cakes are rich, nutty, and have the most delightful texture—crisp on the outside and tender on the inside. And when you add pistachios to the mix? Pure magic.
These Pistachio Financiers are perfect for any occasion. They’re elegant enough for a fancy tea party but simple enough to whip up for a cozy afternoon snack. Plus, they’re made with ingredients you probably already have in your pantry. Let’s get baking!
Why You’ll Love This Pistachio Financiers Recipe
Financiers are one of those desserts that look fancy but are surprisingly easy to make. Here’s why you’ll love this recipe:
- Nutty and flavorful: The combination of browned butter and ground pistachios gives these cakes an incredible depth of flavor.
- Perfectly portioned: They’re baked in small molds, making them ideal for portion control (or not—no judgment here!).
- Make-ahead friendly: These financiers taste even better the next day, so they’re perfect for planning ahead.
Whether you’re a seasoned baker or a beginner, this recipe is foolproof and fun. Let’s dive in!
How to Make It
Making Pistachio Financiers is a straightforward process that feels almost magical when you see the results. Start by browning the butter—this is where the magic begins.
Melt ½ cup of unsalted butter in a small saucepan over medium heat, swirling occasionally until it turns a golden brown color and smells wonderfully nutty.
Let it cool slightly while you prepare the rest of the ingredients.
Next, grind ½ cup of shelled pistachios into a fine powder using a food processor. In a mixing bowl, whisk together the ground pistachios, ½ cup of almond flour, ¾ cup of powdered sugar, and a pinch of salt.
Add 3 large egg whites and mix until the batter is smooth. Gradually pour in the browned butter, stirring until everything is well combined. The batter should be glossy and slightly thick.
Now, preheat your oven to 375°F (190°C) and grease a financier mold or mini muffin pan with butter or nonstick spray. Spoon the batter into the molds, filling each about ¾ full. If you’d like, sprinkle the tops with chopped pistachios for extra crunch and visual appeal.
Bake for 12-15 minutes, or until the financiers are golden brown and spring back lightly when touched.
Once baked, let the financiers cool in the molds for 5 minutes before transferring them to a wire rack to cool completely.

Dust with powdered sugar just before serving for a beautiful finishing touch.
And there you have it—perfectly nutty, buttery, and irresistible Pistachio Financiers!
Make Ahead Method
These Pistachio Financiers are perfect for making ahead, whether you’re planning for a party or just want to have a sweet treat on hand. Here’s how to do it:
Unbaked Batter
- You can prepare the batter up to 2 days in advance. Store it in an airtight container in the fridge.
- When you’re ready to bake, let the batter come to room temperature for about 30 minutes. Give it a quick stir before spooning it into the molds.
Baked Financiers
- Once baked, these cakes keep well for up to 3 days at room temperature. Store them in an airtight container to maintain their texture.
- For longer storage, freeze the financiers in a single layer for up to a month. Thaw at room temperature before serving.
Freezing Tips
- If freezing, place the financiers in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. This prevents them from sticking together.
Pro Tips
Here are some expert tips to ensure your Pistachio Financiers turn out perfect every time:
For the Batter:
- Weigh Your Ingredients: Use a kitchen scale for the most accurate measurements, especially for the almond flour and powdered sugar.
- Don’t Overmix: Once you add the egg whites, mix just until the batter is smooth. Overmixing can lead to dense financiers.
- Room-Temperature Egg Whites: Let your egg whites come to room temperature before using. They’ll incorporate more easily into the batter.
For Baking:
- Grease the Molds Well: Use butter or nonstick spray to ensure the financiers release easily.
- Don’t Overfill the Molds: Fill each mold about ¾ full to allow room for the financiers to rise.
- Rotate the Pan: If your oven has hot spots, rotate the pan halfway through baking for even browning.

For Serving:
- Add a Crunchy Topping: Sprinkle chopped pistachios on top before baking for extra texture and flavor.
- Dust with Powdered Sugar: This adds a touch of sweetness and makes the financiers look extra elegant.
- Serve with Coffee or Tea: These little cakes pair perfectly with a hot beverage for a cozy treat.
Storage Options
- Room Temperature: Store baked financiers in an airtight container for up to 3 days.
- Freezer: Freeze unfilled financiers in a single layer for up to a month. Thaw at room temperature before serving.
Tools For This Recipe
- Financier molds or mini muffin pan for shaping the cakes.
- Small saucepan for browning the butter.
- Mixing bowls for preparing the batter.
- Whisk for combining ingredients.
- Kitchen scale for accurate measurements.
FAQs!
Can I use almond flour instead of pistachio flour?
Yes, but you’ll lose the pistachio flavor. If you do this, add a drop of pistachio extract to the batter.
Can I make these gluten-free?
Absolutely! Just ensure your almond flour and pistachio flour are certified gluten-free.
Why did my financiers stick to the pan?
Make sure to grease the molds well with butter or nonstick spray.
Variations and Substitutions
- Swap pistachios for almonds or hazelnuts.
- Add a layer of raspberry jam in the center of each financier before baking.
- Top with dark chocolate drizzle for a decadent twist.
- For a citrusy flavor, add lemon or orange zest to the batter.

Let’s Wrap It Up!
These Pistachio Financiers are a delightful treat that’s as fun to make as it is to eat. They’re nutty, buttery, and perfect for any occasion.
I’d love to hear how they turned out for you! Did you add your own twist? Share your thoughts in the comments below—I’m always excited to hear from fellow bakers.
- Next: Check out these 30 Easy Pistachio Desserts

Pistachio Financiers
Ingredients
For the Financiers:
- ½ cup 115g unsalted butter
- ½ cup 50g shelled pistachios, finely ground
- ½ cup 50g almond flour
- ¾ cup 90g powdered sugar
Pinch of salt
- 3 large egg whites about 90g, room temperature
For Topping (Optional):
- 2 tbsp chopped pistachios
- Powdered sugar for dusting
Instructions
Step 1: Brown the Butter
- Melt ½ cup (115g) of unsalted butter in a small saucepan over medium heat.
- Swirl the pan occasionally as the butter melts and begins to foam.
- Keep cooking until the butter turns a golden brown color and gives off a nutty aroma. This should take about 5-7 minutes. Be careful not to burn it!
- Remove the butter from the heat and let it cool slightly while you prepare the other ingredients.
Step 2: Prepare the Batter
- In a food processor, grind ½ cup (50g) of shelled pistachios into a fine powder. Be careful not to over-process, or they’ll turn into pistachio butter.
- In a mixing bowl, whisk together the ground pistachios, ½ cup (50g) of almond flour, ¾ cup (90g) of powdered sugar, and a pinch of salt.
- Add 3 large egg whites (about 90g) to the dry ingredients. Whisk until the mixture is smooth and well combined.
- Gradually pour in the browned butter, stirring constantly, until the batter is fully incorporated. It should be smooth and slightly glossy.
Step 3: Bake the Financiers
- Preheat your oven to 375°F (190°C).
- Grease a financier mold or mini muffin pan with butter or nonstick spray. Make sure every nook and cranny is well-coated to prevent sticking.
- Spoon the batter into the molds, filling each about ¾ full. If you’d like, sprinkle the tops with chopped pistachios for extra crunch and visual appeal.
- Bake for 12-15 minutes, or until the financiers are golden brown and spring back lightly when touched.
Step 4: Cool and Serve
- Let the financiers cool in the molds for 5 minutes. This helps them set and makes them easier to remove.
- Gently transfer them to a wire rack to cool completely.
- Dust with powdered sugar just before serving for a beautiful finishing touch.