Classic Pistachio Financiers
Adapted from here – MAKES ABOUT 2 DOZEN SMALL CAKES
8 tbsp. unsalted butter, plus more for pans
½ cup flour, plus more for pans
½ cup sugar
½ cup light brown sugar
½ tsp. kosher salt
4 egg whites
½ cup finely ground pistachios, plus ½ cup finely chopped
2 tbsp. finely ground almonds
1 tsp. baking powder
Grease 1½” round financier molds or mini-muffin pans; and set aside.
Now, let us make brown butter, the most essential and tasty ingredient on making financiers. Heat butter in a small saucepan over medium heat; cook without stirring, until butter begins to brown, about 5 minutes. Do not let it burn further. Once it cools down a little bit pour through a fine strainer into a bowl. Keep it aside till we assemble everything else.
Whisk both sugars, salt, and egg whites in a bowl until smooth or if you are using standing mixer beat it with the help of paddle attachment.Add flour, ground pistachios, almonds, and baking powder into the egg whites mixture; stir until combined. Add browned butter; stir until smooth. Refrigerate for 1 hour.
You can either refrigerate the mix for few weeks or then bake them as you want to eat them. Or bake them in batches or all together. It’s up to you. They are best eaten warm fresh from the oven but you can also store them to enjoy it later on.
Heat your oven to 350° once ready to bake. Pour about 1 tsp. batter into each mold; sprinkle with chopped pistachios, and bake until golden brown, about 16 minutes.Once they are baked remove the muffin pan from the oven and place it on a cooling rack. Or remove them from the muffin pan and serve them hot with coffee or tea.