Raspberry-Pistachio Financiers

Ingredients

Pistachio Financiers

• ½ cup (115 g) unsalted butter
• ¾ cup (120 g) pistachios, toasted
• ⅓ cup (40 g) all purpose flour
• 1 cup (120 g) powdered sugar
• 1 tbsp (20 g) honey
• 3 egg whites
• 1/4 tsp kosher salt

Raspberry Glaze

• 1 cup (120 g) powdered sugar
• 2 tbsp milk
• 1 tbsp freeze dried raspberry powder (or 6 muddled raspberries)

Steps

1. Place the butter in a small pot over medium heat and cook until browned, whisking occasionally, about 5 minutes. Set aside to cool.
2. Add the toasted pistachios and all purpose flour to a food processor. Pulse for 30 seconds to 1 minute, until the mixture is broken down to a fine meal (like almond flour).
3. Add the pistachio mixture to a mixing bowl with the powdered sugar and salt. Whisk to combine. Add the egg whites and honey to the mixing bowl and whisk together.
4. Whisk in half of the brown butter until fully incorporated. Add the other half and whisk until fully combined. Cover and refrigerate 2 hours, or overnight.
5. Preheat the oven to 375ºF. Grease a 12-cup muffin pan with nonstick cooking spray.
6. Portion the batter evenly into the muffin cups (2 tablespoons each). Bake for 12 to 13 minutes, until the edges are browned and center is domed. Let cool.
7. Meanwhile, prepare the glaze. Combine all ingredients in a small bowl and whisk until smooth.
8. Glaze the tops of the financiers with about 2 to 3 teaspoons of glaze each. Sprinkle with chopped pistachios and top with a fresh raspberry.

Source

https://alexanderbakes.substack.com/p/pistachio-and-raspberry-financiers