Raspberry Pistachio Financiers
Indulge in the delightful combination of raspberries and pistachios with these delicious financiers. Perfect for a sophisticated treat or a fancy snack, these little cakes are sure to impress. The blend of almond powder and pistachio paste creates a rich, nutty flavor that pairs beautifully with the tartness of the raspberries. Let’s dive into this simple yet elegant recipe.
Ingredients:
- 110g almond powder
- 120g powdered sugar
- 60g flour
- 100g melted butter
- 4 egg whites
- 20g liquid cream
- 25g pistachio paste
- 14 unsalted pistachios, finely chopped
- 14 large or 28 small fresh or frozen raspberries
Directions:
- Preheat the Oven: Preheat your oven to 165°C (329°F).
- Combine Dry Ingredients: In a mixing bowl, combine the almond powder, powdered sugar, and flour.
- Whisk in Egg Whites: Add the egg whites to the dry ingredients and whisk until the mixture is smooth.
- Add Wet Ingredients: Stir in the cooled melted butter, cream, and pistachio paste until fully incorporated.
- Prepare the Mold: Pour the mixture into silicone mold cavities, filling each cavity three-quarters full.
- Add Raspberries: Press two raspberries into each cavity. If using large raspberries, cut them in half first.
- Sprinkle Pistachios: Sprinkle finely chopped pistachios over the top of each filled cavity.
- Bake: Bake the financiers for about 15 minutes. Keep a close eye on them, as baking times can vary based on your mold. The edges should be slightly golden, but the top should not be overly colored.
- Cool and Serve: Allow the financiers to cool in the mold for 10 minutes before demolding. If desired, sprinkle with powdered sugar before serving.
Nutritional Information:
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
- Calories: 220 kcal per financier
- Servings: 14 financiers
These Raspberry Pistachio Financiers are not only delicious but also easy to make. Whether you’re hosting a tea party or simply craving a sweet treat, these financiers will add a touch of elegance to your table. Enjoy baking and savor every bite of these delightful confections!
Raspberry Pistachio Financiers
- Total Time: 25 minutes
- Yield: 14 1x
Ingredients
110g almond powder
120g powdered sugar
60g flour
100g melted butter
4 egg whites
20g liquid cream
25g pistachio paste
14 unsalted pistachios, finely chopped
14 large or 28 small fresh or frozen raspberries
Instructions
Preheat the oven to 165°C.
In a mixing bowl, combine almond powder, powdered sugar, and flour.
Whisk in egg whites until smooth.
Stir in cooled melted butter, cream, and pistachio paste.
Pour the mixture into silicone mold cavities, filling them three-quarters full.
Press two raspberries into each cavity (if large, cut one raspberry in half).
Sprinkle finely chopped pistachios over the top.
Bake for about 15 minutes, watching carefully to adjust cooking time based on your mold. Edges should be slightly golden, but the top should not be overly colored.
Allow to cool in the mold for 10 minutes before demolding. Sprinkle with powdered sugar before serving if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 220 Kcal