Pistachio Financiers
The simplest little things in life are often the best. Financiers are not complex. They are simply a delicious buttery little cake. It’s the simplicity that makes them so darn special. Serve up a batch with Earl Gray tea at your next tea time event. Or just whip up a bash late at night and devour them all within an hour of pulling them from the oven. Choice is yours.
Ingredients
- 8 tbsp unsalted butter plus more for pans
- 1/2 cup all-purpose flour plus more for pans
- 1/2 cup white granulated sugar
- 1/2 cup light brown sugar
- 1/2 tsp Kosher salt
- 4 eggs whites
- 1/2 cup pistachios finely ground , plus 1⁄2 cup finely chopped
- 2 tbsp almonds finely ground
- 1 tsp baking powder
Instructions
- Grease and flour 1 1⁄2"-round financier molds or mini-muffin pans; set aside. Heat butter in a 2-qt. saucepan over medium heat; cook, without stirring, until butter begins to brown, about 5 minutes. Pour through a fine strainer into a bowl; cool.
- Whisk sugars, salt, and egg whites in a bowl until smooth. Add flour, ground pistachios, almonds, and baking powder; stir until combined. Add browned butter; stir until smooth. Refrigerate for 1 hour.
- Heat oven to 350 F (176 C). Pour about 1 tsp. batter into each mold; sprinkle with chopped pistachios, and bake until golden brown, about 16 minutes.
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