Pistachio and Almond Financiers

These small French cakes are a beautiful color, and are the perfect after-dinner sweet treat
Editor

 Nutty, fluffy, light cakes are the perfect sweet to accompany your morning coffee.

This recipe is courtesy of L’Atelier des Chefs.

6
Servings
394
Calories Per Serving
Deliver Ingredients

Ingredients

  • 150  Grams  egg whites
  • fine salt
  • 25  Grams  ground almonds
  • 80  Grams  ground pistachios
  • 50  Grams  plain flour
  • 175  Grams  icing sugar
  • 150  Grams  unsalted butter

Directions

Preheat the oven to 350 degrees F.

Heat the butter in a small pan until it melts and turns a nutty brown color. Set aside to cool

Whisk the egg whites with a pinch of salt until they form soft peaks. Gently mix in the ground almonds, ground pistachios, flour, and icing sugar until well combined.

Stir the cooled, melted butter into the egg white mixture.

Pour the financier batter into round silicone financier molds and bake for 15-20 minutes, until golden around the edges, and springy to touch. Allow to cool before turning out of the mold.

Nutritional Facts

Total Fat
25g
36%
Sugar
2g
2%
Saturated Fat
5g
21%
Cholesterol
13mg
4%
Carbohydrate, by difference
34g
26%
Protein
11g
24%
Vitamin A, RAE
1µg
0%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
20mg
2%
Choline, total
12mg
3%
Fiber, total dietary
5g
20%
Folate, total
34µg
9%
Iron, Fe
2mg
11%
Magnesium, Mg
60mg
19%
Niacin
2mg
14%
Phosphorus, P
144mg
21%
Selenium, Se
7µg
13%
Sodium, Na
290mg
19%
Water
12g
0%
Zinc, Zn
2mg
25%

Pistachio Shopping Tip

Whenever possible, purchase whole, not presliced or chopped nuts. They have a longer shelf life.

Pistachio Cooking Tip

Toasting your nuts helps release essential oils and intensifies their flavor.