Pistachio and Raspberry Financiers are the perfect little sweet to serve when you want a fun pick me up. Made with a base of pistachio and topped with one tart Driscoll’s raspberry, these elegant but easy treats are the perfect accompaniment to coffee or tea.
If you haven’t heard of or made financiers before, today is your opportunity to change that. Oh, and you simply must. These petite little sweets are perfect alongside tea or coffee, or just a perfect little treat to grab and go. In fact, that’s how the name “financier” originated: a French pastry chef created these cakes near the end of the nineteenth century for stockbrokers’ afternoon pick-me-up.
That’s just one of the fun little tidbits of French history you’ll find tucked between the pages of Dorie Greenspan’s new book, Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere. Now, I’ll be honest with you here: baking is not my forte, and the idea of attempting French creations sort of scares me to bits. But that’s the great thing about Dorie’s new book; her collection of uncomplicated French desserts accompanied by delightfully easy written instructions ensures that even the newbie baker has success with every recipe.
From Apple Weekend Cake to Bubble Eclairs to Cranberry Crackle Tart, you’ll soon find that elegant desserts don’t have to be difficult. Trust me, if I can make these dangerously addictive Pistachio and Raspberry Financiers, anyone can!
The process is really very simple, and the ingredient list is short (usually one of my main requirements when deciding whether or not I want to make a baked good). These do take a little bit of pre-planning: you’ll want your batter to chill overnight. Otherwise, you need just 7 ingredients, and most of them you probably already have in your kitchen.
The base of financiers is traditionally almonds or hazelnuts. However, this version uses pistachios, and lots of butter! But it’s the butter that makes these little cakes super moist and luscious, and since we’re going to bake them in a mini-muffin tin, you don’t have to feel super guilty about eating them.
You’ll plunk just one raspberry on top, but it’s just the right amount in this bite-sized treat.
- 12 tablespoons unsalted butter
- 6 large egg whites, at room temperature
- 3/4 cup shelled pistachios, raw and unsalted
- 1 cup sugar
- 2/3 cup all-purpose flour
- pinch of fine sea salt
- 1/2 pint (1 cup) fresh raspberries
- Put the butter in a small saucepan and cook over medium heat until it melts and only just begins to take on a pale golden color. Pour the butter into a measuring cup with a spout and set aside.
- Use a fork to stir the egg whites in a small bowl just enough to break them up; set aside.
- Put the pistachios and the sugar in a food processor and pulse until the nuts are ground (it's okay if you have some chunks here and there). Add the flour and salt; pulse again to blend, and then transfer the mixture to a medium bowl.
- Pour the egg whites into the bowl and using a whisk or spatula, stir gently until they are blended into the nut mixture. Gradually add the butter to the mixture. It will seem like a LOT of butter, but keep stirring lightly and soon you'll have a thick, shiny batter. Perfection!
- Press a piece of plastic wrap against the surface of the batter and chill for at least 8 hours (up to 2 days).
- Center a rack in the over and preheat the oven to 350 degrees F. Spray the molds of a mini-muffin tin with nonstick spray and place the pan on a baking sheet.
- Fill each mold half full with the chilled batter. Place 1 raspberry in the center of each cup.
- Bake the financiers for 24 to 28 minutes, rotating halfway through. The tops will be springy to the touch and a toothpick inserted in the center will come out clean when the cookies are done. Run a table knife around the edges of the muffins to detach them from the pan then cookies onto a rack. Allow to cool to room temperature.
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