Pistachio Financiers
Pistachio Financiers are made with ground pistachios, browned butter and a hint of orange zest for a rich and satisfying snack. Bake them in the traditional rectangle mold or in a mini muffin pan.
cakes
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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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
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