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Pistachio financiers

Pistachio financiers Cook Expert

Preparation : 15 min Resting : -
Cooking : 20 min Equipment :
Difficulty :
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for 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 for 2 minutes/ speed 3/80°C. Add the flour, ground almonds, sugar, salt, baking powder, bitter almond extract and pistachio butter; run the PASTRY/CAKE programme.
3Scrape the mixture into the centre of the bowl using a spatula, and restart the PASTRY/CAKE programme adding the egg whites and the 30g chopped pistachios through the opening.
4Pour 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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