Pistachio Financiers with Brown Sugar
12 servings
30 minutes
Pistachio financiers with brown sugar are an exquisite French dessert known for their rich nutty flavor and delicate texture. Originally created in Parisian patisseries, they are named for their resemblance to gold bars. The addition of pistachios imparts a subtle aroma to the pastry, while brown sugar adds caramel notes. These miniature cakes are perfect with morning coffee or tea time, and their elegant appearance makes them a centerpiece on any dessert table. The crispy crust outside and soft center inside create a delightful contrast of textures. A great choice for both everyday treats and special occasions, these financiers leave an unforgettable gastronomic impression.
1
In a blender, grind 0.5 cup of pistachios and 0.5 cup of almonds into flour.
- Pistachios: 1 glass
- Almond: 2 tablespoons
2
In a pan over medium heat, fry the butter until caramel colored. Strain through a sieve into a bowl.
- Butter: 120 g
3
Mix egg whites (without beating), sugar, and salt in a bowl. Add flour, pistachio flour, almond flour, and baking powder.
- Egg white: 4 pieces
- Sugar: 0.5 glass
- Salt: pinch
- Wheat flour: 0.5 glass
- Pistachios: 1 glass
- Almond: 2 tablespoons
- Baking powder: 1 teaspoon
4
Mix everything well. Pour in the oil and mix again until smooth.
- Butter: 120 g
5
Put in the refrigerator for 1 hour.
6
Preheat the oven to 180 degrees.
7
Take the dough and distribute it into rectangular mini muffin molds, filling them 3/4 full. Sprinkle with crushed pistachios and bake until golden brown, about 16 minutes.
- Pistachios: 1 glass