Pistachio and Almond Financiers

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

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

This recipe is courtesy of L’Atelier des Chefs.

6
Servings
331
Calories Per Serving
Deliver Ingredients

Ingredients

  • 150 Grams egg whites
  • 1 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
13g
19%
Sugar
10g
11%
Saturated Fat
6g
25%
Cholesterol
13mg
4%
Carbohydrate, by difference
42g
32%
Protein
10g
22%
Vitamin A, RAE
1µg
0%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
40mg
4%
Choline, total
2mg
0%
Fiber, total dietary
2g
8%
Folate, total
56µg
14%
Iron, Fe
2mg
11%
Magnesium, Mg
17mg
5%
Niacin
3mg
21%
Phosphorus, P
84mg
12%
Selenium, Se
6µg
11%
Sodium, Na
391mg
26%
Water
16g
1%
Zinc, Zn
1mg
13%

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.