Nov 30, 2012

Pistachio Financiers

Thanks to Proust, when it comes to tea cakes, madeleines get all the love. But I prefer the heftier, more serious financier. The two-bite pastry is as rich as the name suggests: Its defining ingredients are almond flour and sweet butter, lightened with whipped egg whites. It's typically a simple rectangle to the madeleine's seashell, but despite its unassuming look, the financier is a small vessel of joy. One of the best I've tasted is this fine-crumbed version from Paris baker Eric Kayser, which he makes in several flavors, including the especially excellent, nut-rich pistachio; it melts in the mouth, a quiet luxury as indelible as any madeleine. —Gabriella Gershenson

Credit: Todd Coleman

MAKES ABOUT 7 DOZEN SMALL CAKES

INGREDIENTS

8 tbsp. unsalted butter, plus more for pans
½ cup flour, plus more for pans
½ cup sugar
½ cup light brown sugar
½ tsp. kosher salt
4 egg whites
½ cup finely ground pistachios, plus ½ cup finely chopped
2 tbsp. finely ground almonds
1 tsp. baking powder

INSTRUCTIONS

1. Grease and flour 1½" 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.

2. 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.

3. Heat oven to 350°. Pour about 1 tsp. batter into each mold; sprinkle with chopped pistachios, and bake until golden brown, about 16 minutes.

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This article was first published in Saveur in Issue #150

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Ratings & Reviews (5)

by NIKITA27 on 2012-10-07

why cant I see the recipe anymore? Has it been removed? All it has is the history of the dish!

by SMAZINC on 2012-11-30

I tried this recipe and I simply cannot make it work. The 1 1/2-inch nolds are just too big for the one teaspoon of batter called for. What's up with this? Did you really make these from the printed recipe?
I'm a great fan of all things "Financier", but this one, for me, is just not "it". Help!!!

by RPARKS on 2012-11-30

I was puzzled by that teaspoon as well. Have you tried it using a tablespoon? I'm guessing it's a typo.

by ineuberger on 2012-12-18

Aout those Pistachio Financiers: the teaspoon of batter mentioned in the original recipe seemed a little off to me, too.
I just made a batch using paper liners in mini muffin pans (eliminating the need to butter and flour the pans). A scant tablespoon of batter fills the cups about three quarters full. Do as the directions say and make sure the little cakes are golden brown when you take them out of the oven. They really are delicious.

by CLAUDIAB on 2013-04-24

I agree the 1 tsp of batter seems to be a typo - except when you consider the yield is supposed to be 7 dozen. Regardless I used 1 TBS of batter in tart sized tins (baked accordingly to recipe for 16 minutes)and achieved a yield of approximately 2 doz tiny cakes. They are rich and delicious ~

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