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Pistachio Financiers

Pistachio Financiers

Bite-sized French cakes made with browned butter, ground pistachios, and almond flour. Crisp on the outside, tender on the inside, and utterly irresistible.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine French
Servings 12 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.

Notes

Nutritional Information (per financier):
Calories: 120
Fat: 9g
Carbs: 8g
Protein: 3g