Pistachio Financiers

 

Also made these with sliced almonds! 

I went to a French bakery this past week for lunch with my husband so I got some ideas of what to bake next. I’ve never made financiers before but they seem pretty easy to make and don’t require many ingredients. I didn’t have the special pan for financiers so I baked mine in a mini muffin tin and made 24. I baked them for 12 min. (could even bake these for 11 min or 11 min 30 sec). I've also made this sprinkled with sliced almonds, which is easier to use than chopped pistachios.

Pistachio Financiers Recipe - Jing Tio | Food & Wine (foodandwine.com)

Ingredients

Ingredient Checklist

1 cup whole blanched almonds, coarsely chopped (see Note) (used almond flour)

1/2 cup sugar

2 large eggs, beaten

5 tablespoons unsalted butter, melted

3 tablespoons all-purpose flour

24 to 30 shelled pistachios (chopped and sprinkled on top of batter before baking)

Directions

Step 1

Preheat the oven to 400°. Butter and flour sixteen 3 1/2-inch-long barquettes or 30 mini muffin pan cups. (made 24 in mini muffin pan)

 

Step 2

In a food processor, grind the almonds to a fine powder. In a bowl, mix the almond powder and sugar. Whisk in the eggs until incorporated, then whisk in the melted butter, followed by the flour. Spoon the batter into the prepared barquette molds or mini muffin cups and decorate with the pistachios. Bake the cakes until golden brown, about 12 minutes for barquettes and 16 minutes for mini muffins (baked 12 min). Let cool slightly, then run a knife around each cake and transfer them to a rack to cool.

 

Make Ahead

The pistachio financiers can be stored overnight in an airtight container at room temperature.

Notes

If you want to skip grinding the almonds, use 1 cup of almond flour.