Pistachio Financier Recipe | SAVEUR

Pistachio Financiers

Pistachio Financiers

This two-bite pastry is as rich as the name suggests: its defining ingredients are almond flour, ground pistachios, and brown butter, lightened with whipped egg whites.

Todd Coleman

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

Pistachio Financiers
This two-bite pistachio financier is as rich as the name suggests, boasting almond flour and sweet brown butter, lightened with whipped egg whites.
makes about 7-dozen small cakes

Ingredients

8 tbsp. unsalted butter, plus more for pans
12 cup flour, plus more for pans
12 cup sugar
12 cup light brown sugar
12 tsp. kosher salt
4 egg whites
12 cup finely ground pistachios, plus 12 cup finely chopped
2 tbsp. finely ground almonds
1 tsp. baking powder

Instructions

Grease and flour 1 12"-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°. Pour about 1 tsp. batter into each mold; sprinkle with chopped pistachios, and bake until golden brown, about 16 minutes.

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