Pistachio Financier

Video Recipe

Hey foodies!

I was really craving pistachio financiers today. :o) And for me, pistachios go hand in hand with orange blossom. :o)

So I'm sharing my secret recipe with you. :o)

For 12 financiers you will need:

- 80gr butter

- 4 egg whites

- 90gr sugar

- 140gr almond flour

- 20gr pistachios

- 40gr flour

- 20gr honey

- 2 tsp orange blossom flavoring

- 30gr pistachios

For me the secret of a good financier is brown butter. It makes all the difference!

Start by pouring your butter into a saucepan and heat it until it turns slightly brown.

Be careful not to burn it! The trick to know it's ready is to tilt the pan. If a golden-brown deposit is stuck to the bottom of the pan, then it's ready.

You'll also smell that little nutty aroma when the butter is ready. :o)

Immediately remove the butter from the heat and pour it into a glass bowl to stop the cooking process.

Set the butter aside at room temperature.

Place 50gr of unsalted pistachios in a bag and crush them using a small rolling pin for example.

Don't make pistachio powder! Just crush them into 4 or 5 pieces. :o)

Preheat your oven to 180°C, fan-assisted.

Next, separate 4 egg whites from the yolks. Today we'll only use the whites. You can use the yolks to make a pastry cream for example, or simply freeze them for next time.

In a bowl, pour the 4 egg whites with 90gr of sugar and whisk the mixture until you get a nice meringue. You'll get a fairly soft peak. Perfect!

Add to the meringue 20gr of crushed pistachios (only 20gr, not all of them) and 140gr of almond flour.

I use my extra-fine almond flour as always. No need to even sift it.

Then mix gently with a spatula.

Then sift in 40gr of flour and mix with the K beater at minimum speed for about 1 minute.

You can also mix with a spatula if you prefer, but I was feeling lazy. :o)

Finally, add 2 tsp of orange blossom flavoring, 20gr of liquid honey and the brown butter.

If you love orange blossom, you can use 3 teaspoons instead of 2, but in my house they prefer it subtle.

Mix everything together with a spatula or K beater until the batter is well combined. Always at minimum speed if using the K beater.

Then pour the mixture into a piping bag, place your financier mold on a perforated baking tray and fill all the cavities using the piping bag.

One recipe will fill all 12 cavities. :o)

Once all the cavities are filled, sprinkle the remaining crushed pistachios over them. Be generous! :o)

Then bake your tray for 20 minutes at 180°C, fan-assisted.

Once baked, let the financiers cool for 5 minutes, then unmold.

Finally, let them cool completely on a wire rack. :o)

And there you go!

These little financiers are perfect to enjoy with a coffee or as an afternoon snack.

Here, they were gone very quickly so I'll definitely have to make them again! :o)

Wishing you a wonderful Sunday!

Karin

P.S: All the items used can be found at the bottom of the recipe.