This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Pistachio "Financiers"
This version of the traditional French financiers is just as moist as the original but with a delicious pistachio flavour.
92 K 3.9/5 (24 reviews)
35 min.
Easy
2.40 €
50 pieces
5 IngredientsLast modified on: March 10th 2019
For 50 pieces, you will need:
- 1
110 g egg white - 2
100 g pistachio powder or paste - 3
150 g icing sugar - 4
30 g flour - 5
150 g noisette butter - Total weight: 540 grams
Times for this recipe
Preparation: 20 min.
Cooking: 15 min.
All in all: 35 min.
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
Stage 2 - ⌛ 5 min.
Add 110 g egg white and 100 g pistachio powder or paste; mix again.
Stage 3 - ⌛ 1 min.
Pour 150 g noisette butter into the mixture.
Stage 4 - ⌛ 2 min.
Mix thoroughly with a whisk.
Stage 5 - ⌛ 1 min.
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).
Preheat the oven to 410°F (210°C).
Stage 6 - ⌛ 10 min.
Pour into ingot-shaped "financier" moulds...
Stage 7
..or madeleine moulds.
Stage 8 - ⌛ 15 min.
Bake for 15 minutes maximum, so that they stay moist.
Stage 9
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 recipe | 20 RDI=7 % | 220 RDI=20 % | 180 RDI=30 % | 2,290 RDI=120 % | 9,600 RDI: 120 % |
| Per 100 g | 3 RDI=1 % | 40 RDI=4 % | 30 RDI=5 % | 420 RDI=20 % | 1,780 RDI: 20 % |
| Per piece | 0 | 4 RDI=0 % | 3 RDI=1 % | 50 RDI=2 % | 190 RDI: 2 % |
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
You can get more informations, or check-out other recipes which use it, for example: Lemon and lime cakes, Pancake batter, Clafoutis batter, Chestnut cake, Génoise (Genoa sponge), ... See them all 9
Icing sugar
Like these other recipes: Brioche royale, Coconut paste, Arizona cupcakes, Sicilian Epiphany Pie, Coconut "croute à thé", ... See them all 62
Egg white
Like these other recipes: Pistachio powder or paste, How to beat egg whites, Royal icing, Peach and verbena feuilleté, Chocolate mousse with hazelnuts, ... See them all 53
Pistachio powder or paste
You can get more informations, or check-out other recipes which use it, for example: Pistachio tiramisu, Pistachio madeleines, Pistachio cream, Pear, grapefruit and pistachio tart, Pistachio ice cream, ... See them all 12
Other recipes you may also like
How to rehydrate dried mushrooms
Rehydrating dried mushrooms restoes them to something like their fresh texture, ready to use in a recipe. You will see that there is more to it than simply leaving them to soak in water. At the same time, we can also make a delicious mushroom "jus" to use in recipes. Throughout the recipe, I have used morels as the example, but the same applies to any other dried mushrooms. April 5th 2017374 K4.8 1 hour 10 min.
Chocolate sweetcrust pastry
This simplified sweetcrust pastry gets its chocolate flavour simply from cocoa powder, added towards the end of kneading. Chocolate aficionados will enjoy using this in all sorts of recipes that call for sweetcrust pastry (pâte sablée). July 4th 201878 K1 20 min.
Duo of slow-cooked pork
Two pork ingredients, smoked sausage and a shoulder joint here, are left to cook slowly on a bed of vegetables and herbs, moistened with a vegetable or poultry stock. This is one of those crafty dishes that can be reheated over and over, getting better each time. November 18th 201888 K 4 hours 50 min.
Craquelin (sweet cracker dough)
This sweet cracker dough ("craquelin" in French) is a very simple mixture: equal parts of flour, butter and light brown sugar. It is simlilar to a shortbread dough and can be rolled out very thinly and cut into any shape as desired. Craquelin is mostly used (though not exclusively) on top of choux pastry (pâte à choux) to give a more attractive and regular result, with eclairs, for example, and gives them a delicious crisp... February 10th 2019128 K5 55 min.
Caramelised apple pie
Apple pie made with caramelised apples. September 11th 2018275 K4.3 1 hour 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-22)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.