Description
Buttery pistachio financiers dipped in caramel-like blond chocolate, crisp at the edges and tender inside, finished with chopped pistachios for crunch and color.
Ingredients
- Unsalted butter, 100 g (7 tbsp)
- Egg whites, 4 large (about 120 g)
- Powdered sugar, 120 g (1 cup)
- All-purpose flour, 40 g (1/3 cup)
- Ground pistachios, 80 g (3/4 cup)
- Whole pistachios, chopped, 30 g (1/4 cup)
- Salt, 1/4 tsp
- Blond chocolate, 150 g (5 oz) for dipping
Instructions
- Preheat oven to 180°C (350°F). Grease and lightly flour financier molds or a mini loaf pan.
- Whisk together powdered sugar, all-purpose flour, ground pistachios, and salt in a mixing bowl.
- In a separate bowl, lightly beat the egg whites until frothy. Gently fold the egg whites into the dry mixture until combined.
- Melt the unsalted butter in a small saucepan and continue cooking until it turns golden brown and smells nutty. Remove from heat and let cool slightly.
- Fold the browned butter into the batter using a spatula until just combined.
- Pour the batter into molds, filling each about three quarters full. Sprinkle chopped whole pistachios on top.
- Bake for 15 to 18 minutes, until edges are golden and centers spring back lightly when pressed.
- Remove from oven and let financiers cool in the molds for a few minutes, then transfer to a cooling rack to cool completely.
- Melt the blond chocolate gently until smooth. Dip one end of each cooled financier into the melted blond chocolate and place on parchment paper to set.
- While the chocolate is still soft, sprinkle additional chopped pistachios on top. Let chocolate set completely before serving.
Notes
- Brown the butter carefully, watching closely so it does not burn.
- Chill the batter for 30 minutes if you want a slightly tighter crumb and more even rise.
- Cool financiers completely before dipping to avoid seizing the chocolate.
- Store baked financiers in an airtight container layered with parchment to prevent sticking.
Nutrition
- Serving Size: 1 financier
- Calories: 180
- Sugar: 10 g
- Sodium: 60 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg