Ingredients
Check off ingredients as you go
For 12 mini financiers
- 50g (3½ tbsp) butter
- 70g (⅔ cup) powdered sugar (or brown sugar)
- 2 egg whites (at room temperature)
- 20g (2½ tbsp) sifted flour
- about 10 raspberries (optional)
- 40g (⅓ cup) almond flour
- 2 tsp homemade pistachio paste or quality store-bought
Melt the butter in a saucepan then continue heating to make brown butter (beautiful light brown color and nutty aroma). It should be foamy.
In a bowl, mix together the sugar, flour, almond flour, and pistachio paste. Mix well to remove any lumps, then pour in the egg whites and incorporate the melted butter.
Preheat the oven to 170°C (340°F). Pour the financier batter into molds, filling them ¾ full. Place a raspberry in each one, if using. Bake for 15 minutes.
Let the financiers cool before unmolding.
Tips
- Baking time will vary depending on the size of your molds. For mini financiers, 12 minutes will suffice; for larger ones, 17 to 20 minutes.