Pistachio Financiers
Pistachio Financiers are perfect little French cakes made with ground pistachios, browned butter, orange zest and vanilla. The cakes are rich, flavorful and very, very satisfying.
Table of contents
Why You’ll Love This Recipe
Like Sablé cookies and Madeleines, this recipe requires just a few basic ingredients and no special technique. The batter comes together in mere minutes.
The wonderfully dense texture of these cakes is thanks to the egg whites in the batter.
Without enriching yolks, the whites give an every so slightly chewy texture to these little gems.
I’m warning you that it’s very hard to eat just one.
Ingredients
Ingredient Notes
- Pistachios – Use raw unsalted pistachios for this recipe. Raw pistachios have a lovely light-green color and softish texture the grinds nicely into a powder. If you have access to pistachio flour (pre-ground pistachios) you can use that.
- Egg Whites – Since the whites for this recipe are not whipped, you can use carton egg whites or fresh egg whites.
- Orange Zest – the zest of the orange contains the flavorful oils. Steeping the zest in the browned butter adds a subtle orange flavor to the batter.
Equipment Notes
- You will need a food processor to grind the pistachios. The batter is then mixed in the same processor bowl. If you are using pre-ground nuts (pistachio flour) the batter can be mixed by hand in a mixing bowl.
- The cakes can be baked in a special “financier” pan which makes the traditional rectangular cakes. Alternately, bake the batter in mini-muffin pans.
- A cookie scoop is a great tool for filling the pans.
Process Photos
See the recipe card for detailed measurements and instructions.
- Melt the butter in a small sauce pan.
- Cook the butter until the milk solids fall to the bottom of the pan and begin to turn brown.
- Strain the butter into a small bowl, leaving the browned solids in the pan.
- Add the orange zest to the butter and set it aside to cool while you make the batter.
- Combine the nuts, flour, sugar and salt in a food processor. Process until the nuts are finely ground.
- With the processor running, add the egg whites.
- Remove the zest from the butter. With the processor running, add the browned butter.
- Mix the batter with a spatula to remove any lumps.
- Fill either a traditional financier pan or mini muffin pan 2/3 full with batter.
- Place 1 or 2 pistachios on top of the batter.
- Bake until the center springs back and the edges are golden brown.
Storage
Pistachio Financiers will keep in a covered container at room temperature for 3-4 days. They can be frozen for up to a month. Defrost previously frozen cakes before serving.
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Pistachio Financiers
Ingredients
- 3 oz unsalted butter
- 1 teaspoon vanilla extract
- 2” strip orange zest
- 4 ½ oz raw pistachios (1 cup)
- 6 oz granulated sugar (¾ cup)
- 1 ½ oz all purpose flour (⅓ cup, see note)
- ⅛ teaspoon table salt
- 4 large egg whites
Instructions
- Generously butter and flour 8 financier pans or 24 mini muffin pans. Preheat the oven to 325 °F.
- In a small saucepan melt 3 oz unsalted butter over medium high heat. Continue cooking until the milk solids fall to the bottom of the pan and turn golden brown. Remove the pan from the heat. Strain the butter into a small bowl, leaving the browned solids in the pan. Add 1 teaspoon vanilla extract and 2” strip orange zest. Set the browned butter aside to cool.
- In food processor combine 4 ½ oz raw pistachios, 6 oz granulated sugar, 1 ½ oz all purpose flour and ⅛ teaspoon table salt. Process the mixture until the pistachios are finely ground.
- With the processor running, pour in 4 large egg whites. Remove the orange zest from the browned butter then add it to the batter. Finish mixing by hand to ensure the batter is smooth and evenly mixed.
- Fill the molds ⅔ full. Place a pistachio in the center of each cake. Bake on the middle rack of the oven until a cake springs back when the center is pressed and they are golden brown around the edges. Bake time will vary based on the pan used, estimate 10 minutes.
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