Ingredients
Check off ingredients as you go
Makes 12 mini financiers
- 50 g (3½ Tbsp) butter
- 70 g (½ cup + 1 Tbsp) powdered sugar (icing sugar) (or light brown sugar)
- 2 large egg whites (at room temperature)
- 20 g (2½ Tbsp) all-purpose flour (plain flour), sifted
- 10 or so raspberries (optional)
- 40 g (⅓ cup + 1 Tbsp) almond flour
- 2 tsp homemade pistachio paste or a good store-bought one
Melt the butter in a saucepan, then keep heating it to make brown butter (a lovely light brown color and a nutty smell). It should be foamy.
In a mixing bowl, combine the sugar, flour, almond flour and pistachio paste, mixing well so there are no lumps, then pour in the egg whites and stir in the melted butter.
Preheat the oven to 170°C (340°F). Pour the financier batter into the molds, filling them 3/4 full. Drop a raspberry into each one, if using. Bake for 15 minutes.
Let the financiers cool before unmolding them.
Tips
- The baking time will vary depending on the size of your molds. For mini financiers, 12 minutes will be enough; for large ones, more like 17 to 20 minutes.