Pistachio Financiers by @millsandbuns

32 min

12 servings

🧈

130 g

Butter

🍬

100 g

Icing sugar

🌾

35 g

Flour

🥜

40 g

Powdered pistachios

🌰

30 g

Almond flour

🥚

100 g

Egg whites

🍦

5 ml

Vanilla extract

🥜

10 g

Pistachios

  1. Preheat

    Preheat the oven to 200°C (400°F). Arrange 10 rectangular financier molds on a baking tray.

  2. Cook
    • unsalted butter

    Cook 130 g unsalted butter in the heavy-bottomed saucepan over medium heat until golden brown and toasted-smelling, about 5 to 7 minutes.

  3. Cool
    • unsalted butter

    Remove the brown butter from the heat. Set it aside to cool slightly while preparing the batter.

  4. Whisk
    • icing sugar
    • ground pistachios

    Whisk together 100 g icing sugar, 35 g all-purpose flour, 40 g ground pistachios, and 30 g almond flour in the mixing bowl.

  5. Add
    • egg whites
    • vanilla extract
    • Icing sugar

    Make a well in the dry ingredients. Add 100 g egg whites and 5 ml vanilla extract to the center.

  6. Fold
    • icing sugar
    • ground pistachios

    Fold the mixture with the rubber spatula until the dry ingredients are just moistened. Do not overmix.

  7. Pour
    • unsalted butter

    Pour the slightly cooled brown butter into the batter. Whisk until the batter is smooth and fully combined.

  8. Divide
    • chopped pistachios

    Divide the batter evenly among the 10 rectangular financier molds. Sprinkle 10 g chopped pistachios over the tops.

  9. Bake

    Bake the financiers at 200°C (400°F) until risen, lightly golden, and set in the center, about 10 to 12 minutes.

  10. Cool

    Cool the financiers in their molds for 5 minutes. Remove them and serve warm or at room temperature.

Pistachio Financiers by @millsandbuns

32 min

12 servings

🧈

130 g

Butter

🍬

100 g

Icing sugar

🌾

35 g

Flour

🥜

40 g

Powdered pistachios

🌰

30 g

Almond flour

🥚

100 g

Egg whites

🍦

5 ml

Vanilla extract

🥜

10 g

Pistachios

Preparation Steps

  1. Step 1/10

    Preheat the oven to 200°C (400°F). Arrange 10 rectangular financier molds on a baking tray.

    🍳rectangular financier molds

  2. Step 2/10

    Cook 130 g unsalted butter in the heavy-bottomed saucepan over medium heat until golden brown and toasted-smelling, about 5 to 7 minutes.

    🧈unsalted butter
    🍲heavy-bottomed saucepan

  3. Step 3/10

    Remove the brown butter from the heat. Set it aside to cool slightly while preparing the batter.

    🧈unsalted butter
    🍲heavy-bottomed saucepan

  4. Step 4/10

    Whisk together 100 g icing sugar, 35 g all-purpose flour, 40 g ground pistachios, and 30 g almond flour in the mixing bowl.

    🍬icing sugar
    🌾all-purpose flour
    🥜ground pistachios
    🌰almond flour
    🥣mixing bowl
    🥄whisk

  5. Step 5/10

    Make a well in the dry ingredients. Add 100 g egg whites and 5 ml vanilla extract to the center.

    🥚egg whites
    🍦vanilla extract
    🥣mixing bowl

  6. Step 6/10

    Fold the mixture with the rubber spatula until the dry ingredients are just moistened. Do not overmix.

    🍬icing sugar
    🌾all-purpose flour
    🥜ground pistachios
    🌰almond flour
    🥚egg whites
    🍦vanilla extract
    🥣mixing bowl
    🥄rubber spatula

  7. Step 7/10

    Pour the slightly cooled brown butter into the batter. Whisk until the batter is smooth and fully combined.

    🧈unsalted butter
    🥣mixing bowl
    🥄whisk

  8. Step 8/10

    Divide the batter evenly among the 10 rectangular financier molds. Sprinkle 10 g chopped pistachios over the tops.

    🥜chopped pistachios
    🍳rectangular financier molds
    🥄rubber spatula

  9. Step 9/10

    Bake the financiers at 200°C (400°F) until risen, lightly golden, and set in the center, about 10 to 12 minutes.

    🍳rectangular financier molds

  10. Step 10/10

    Cool the financiers in their molds for 5 minutes. Remove them and serve warm or at room temperature.

    🍳rectangular financier molds

Composition

Ingredients

Types

Sweeteners, Nuts, Eggs, Flavorings

Ingredients

Butter, Icing sugar, Flour, Powdered pistachios, Almond flour, Egg whites, Vanilla extract, Pistachios

Notes

Butter (browned), Egg whites (leftover from custard), Pistachios (to top, amount not given, chopped)

Allergens

Tree nuts, Eggs

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Low sodium

Calories

190 kcal

Macro nutrients

Protein: 4g, Carbohydrates: 15g, Sugars: 11g, Fat: 13g, Saturated fat: 6g, Fiber: 1g

Nutritional Information

Minerals

Calcium: 25mg, Iron: 0.8mg, Potassium: 95mg, Magnesium: 20mg, Sodium: 20mg

Vitamins

Vitamin E: 1.2mg, Vitamin B2: 0.1mg, Vitamin B12: 0.1mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

12 minutes

Overall

32 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

heavy-bottomed saucepan, mixing bowl, whisk, rubber spatula, rectangular financier molds, kitchen scale

Appliances

Oven, Stove

Type

Type

Type Of Dish

Dessert

Occasions

Afternoon Tea, Dessert, Celebration, Holiday Baking

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Tender, Moist, Light, Crisp-edged, Nutty

Flavors

Buttery, Nutty, Pistachio, Sweet, Toasty, Vanilla

Other

Price

Medium

Recommended Preservation

room temperature

Preservation Infos

room temperature : 2 days (Store in an airtight container,Keep in a cool, dry place,Keep away from direct sunlight), fridge : 5 days (Store in an airtight container,Bring to room temperature before serving), freezer : 2 months (Freeze in an airtight container,Separate layers with parchment paper,Thaw at room temperature)