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. Get the recipe for Pistachio Financiers ». 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

Yield: makes about 7-dozen small cakes


  • 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


  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.
  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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