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Pistachio financiers

Pistachio financiers Cook Expert

Preparation : 15 min Resting : -
Cooking : 20 min Equipment :
Difficulty :
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Serves 12 financiers :
200 g unsalted butter, diced
150 g ground almonds
5 egg whites
60 g plain flour
170 g icing sugar (see recipe)
pinch salt
pinch baking powder
½ tsp bitter almond extract
½ tsp pistachio butter
30 pistachios, roughly chopped
+ 10g for the decoration
1Preheat the oven to 180 °C (170 °C fan, gas mark 4).
2Put the butter in the metal bowl and run the EXPERT programme, 2 minutes/
speed 3/80 °C.
3Add the flour, ground almonds, icing sugar, salt, baking powder, bitter almond
extract and pistachio butter; run the PASTRY/CAKE programme.
4Scrape the mixture into the centre of the bowl using a spatula*. Restart the PASTRY/
CAKE programme adding the egg whites and the 30g chopped pistachios through
the cap opening.
5Pour the batter into financier moulds, alternatively you can use mini muffin moulds
or paper cases, sprinkle with the remaining pistachios and bake for 20 minutes.
Cool the financiers before turning them out.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
Chef’s tip

If you cannot find pistachio butter, use 1 tsp pistachio flavouring and a few drops of food colouring instead.​


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