Financiers are small, light and airy petit fours which often contain almond flour with a distinct flavour of beurre noisette (brown butter). The lightness comes from egg whites and baking powder as leavening agents. It’s commonly baked in rectangular form but in this case, I have decided to baked them in rounds with the additional flavour of pistachio and raspberries.

Pistachio and Raspberry Financier

100g butter
15g icing sugar
92g almond flour
100g half and half
90g egg whites
60g pistachio paste
6g vanilla extract

80g all purpose flour
5g baking powder

120g whites
3g salt
25g sugar

50g raspberries

1. Brown 98g of butter, set aside to cool
2. In a bowl, mix icing sugar, almond flour, half and half, egg whites, pistachio paste and vanilla extract, whisk until combined
3. Add cooled brown butter to the mixture
4. Sift flour and baking powder and fold mixture into the batter
5. In a stand mixer fitted with a whisk attachment, beat whites with sugar gradually until stiff peak
6. Fold the meringue into batter, add raspberries and fold
7. Pipe into desired moulds
8. Bake at 350F for approximately 18 minutes or until golden brown
9. Unmould and cool completely