Pistachio "Financiers"


Pistachio "Financiers"
This version of the traditional French financiers is just as moist as the original but with a delicious pistachio flavour.
81 K 3.9/5 (24 reviews)
Grade this recipe:
Keywords:
Last modified on: March 10th 2019
For 50 pieces, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 20 min.
Cooking: 15 min.
All in all: 35 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1
Pistachio "Financiers"
Mix 150 g icing sugar and 30 g flour in a bowl using a whisk.

Stage 2 - 5 min.
Pistachio "Financiers"
Add 110 g egg white and 100 g pistachio powder or paste; mix again.

Stage 3 - 1 min.
Pistachio "Financiers"
Pour 150 g noisette butter into the mixture.

Stage 4 - 2 min.
Pistachio "Financiers"
Mix thoroughly with a whisk.

Stage 5 - 1 min.
Pistachio "Financiers"
If you would like to add a little crunch, now is the time to add 100 g chopped pistachios.

Preheat the oven to 410°F (210°C).

Stage 6 - 10 min.
Pistachio "Financiers"
Pour into ingot-shaped "financier" moulds...

Stage 7
Pistachio "Financiers"
..or madeleine moulds.

Stage 8 - 15 min.
Pistachio "Financiers"
Bake for 15 minutes maximum, so that they stay moist.

Stage 9
Pistachio "Financiers"
Serve warm or cold.
Remarks
For plain financiers, see the classic recipe.
Keeping: A few days in an airtight tin.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe20 RDI=7 %220 RDI=20 %180 RDI=30 %2,290 RDI=120 %9,600 RDI: 120 %
Per 100 g3 RDI=1 %40 RDI=4 %30 RDI=5 %420 RDI=20 %1,780 RDI: 20 %
Per piece04 RDI=0 %3 RDI=1 %50 RDI=2 %190 RDI: 2 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: egg, Nuts, Gluten, Milk
How much will it cost?
  • For 50 pieces : 2.40 €
  • Per piece : 0.05 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Noisette butter
Noisette butter

You can get more informations, or check-out other recipes which use it, for example: Lemon and lime cakes, Pancake batter, Pistachio madeleines, Chestnut cake, Grapefruit moelleux, ... See them all 8

Pistachio powder or paste
Pistachio powder or paste

You can get more informations, or check-out other recipes which use it, for example: Pistachio cake, Pistachio panna cotta with custard, Pistachio tiramisu, Paris flan filling, Sicilian Epiphany Pie, ... See them all 12

Other recipes you may also like
Caramelised apple pie
Caramelised apple pie
Apple pie made with caramelised apples.
September 11th 2018262 K4.3 1 hour 55 min.
Crème brulée
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
December 31th 20111.67 M 74.3 4 hours 40 min.
Candied grapefruit peel
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.
December 20th 2018380 K 14 1 day 1 hour 25 min.
Brioche dough
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.
September 16th 2020532 K 44.2 14 hours 30 min.
Real custard sauce (crème anglaise)
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts.
January 17th 2018424 K 24.3 45 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page