We're already at the end of November! Can you believe it? I've taken out all my Christmas decorations, I'm ready to listen to Christmas songs all day long, and these pistachio financiers are my first Christmas desserts this season!
These green two-biter cakes are the perfect treat to bring to your office Christmas party or a cookie exchange. If you want them a little more indulgent for the holidays, you could even drizzle on some dark chocolate!
So the main reason I wanted to make these financiers was that I had leftover pistachios in my cupboard. I had bought a small bag of super green pistachios to add to a chocolate mousse that I made back in October. I only used a tiny bit and had most of it leftover with nothing in mind, so I ground them up and used them in this recipe!
This is a one bowl recipe if you don't count browning the butter in a small pan. And there's nothing better than minimal clean up during the holidays, right?
Pistachios happen to be Tristan's favorite nut, but I'm not particularly a fan. I much prefer hazelnuts, macadamias, and almonds. That being said, these pistachio financiers were hard to stop eating!
These pistachio financiers are so buttery and moist that you can't stop after eating just one. The edges don't come out as smoothly as regular almond financiers, but that doesn't bother me. And it sure didn't stop me or Tristan from eating half the batch! The only thing I'm regretting is not having some chocolate on hand to melt and drizzle on top. I think they'd go perfectly next to a mug of hot chocolate, too!
- Preheat the oven to 395°F (200°C). Butter a mini muffin pan and set aside.
- Put the unsalted butter in a small pan over low heat. Swirl the pan regularly and peek at the color through the foam. When the milk solids turn brown at the bottom of the pan, take the pan off the heat and set aside to cool.
- In a bowl, whisk together the granulated sugar, ground pistachios, almond flour, and cake flour. Whisk in the honey and egg whites. When combined, whisk in the cooled browned butter and mix until combined.
- Divide the batter evenly among 12 wells and top with some chopped pistachios.
- Bake for about 10 minutes or until you insert a toothpick and it comes out clean. Let them cool in the pan for a few minutes and pop them out onto a wire rack to cool completely.