These pistachio financiers are an absolute delight with their nutty flavor and crisp exterior. They’re sure to become one of your favorite little cakes to enjoy with afternoon tea.
While pistachio financiers may not be something you’ve heard of before, they’ve definitely been around for ages. Financiers, pronounced fee-nahn-see-ay, are little almond cakes made with beurre noisette (brown butter).
They’re usually baked in small molds, round or rectangular, and they’re sold all over pastry shops in France.
They’re similar to friands, which are also little almond cakes, however friands are typically flavored with fruit and financiers aren’t. Instead, financiers are best flavored with nutty ingredients like pistachios.
Even though the French madeleine is the tea cake that’s most famously heard of around the world, I definitely wouldn’t underestimate the splendor of a financier.
These pistachio financiers, in particular, are an absolute delight. Financiers usually get their nutty flavor from the brown butter that’s used in the batter.
Brown butter is simply just butter that’s melted until it’s brown.
Since the pistachios add enough nuttiness to the batter, you could skip browning your butter here if you wanted.
I bake my pistachio financiers in a mini muffin pan, making them bite-size and perfect for entertaining. I also like the crispy exterior of financiers, and baking them with less batter in each mold will give you those crispier mounds.
Fun additions to this recipe include rose water, cardamom, or even the elusive saffron. Either way, you’re sure to love these irresistible little cakes.
- 2 tbsp unsalted butter, (28 grams) melted (and browned, optional), plus more for greasing pan
- 2 tbsp granulated sugar, (24 grams)
- 2 tbsp brown sugar, (24 grams)
- 1 egg white
- 2 tbsp all-purpose flour, (15 grams)
- 2 tbsp ground pistachios (pistachio flour), (9 grams)
- 1/2 tbsp ground almonds (almond flour/meal), (9 grams)
- 1/4 tsp baking powder, (1 gram)
- tiny pinch of salt
- chopped pistachios, to garnish
- Preheat the oven to 350°F. Grease a mini muffin pan with softened butter. In a medium bowl, whisk the sugars and egg white together until combined.
- Add the flour, ground pistachios, ground almonds, baking powder, and salt. Whisk to combine. Add the melted butter, and again whisk to combine.
- Cover and refrigerate the batter for 1 hour. Then, distribute a heaping teaspoon of batter into each mold. Sprinkle some chopped pistachios on top of each cake.
- Bake the little cakes for about 15 minutes, until golden brown. Let them cool in the pan for about 5 minutes before running a sharp knife along the edges of each cake and gently prying them out.
If your mini muffin pan isn't nonstick, make sure to flour your pan as well in addition to greasing it with the softened butter. These little cakes can stick!
Nutrition Information:Yield: 16 Serving Size: 16 Servings
Amount Per Serving: Calories: 38