Pistachio Financiers

  • Serves

    makes about 7-dozen small cakes


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


  • 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 1/2 cup finely chopped
  • 2 tbsp. finely ground almonds
  • 1 tsp. baking powder


Step 1

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.

Step 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.

Step 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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