Pistachio Financiers

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  • 8 tbsp. unsalted butter, plus more for pans
  • ½ cup flour, plus more for pans
  • ½ cup sugar
  • ½ cup light brown sugar
  • ½ tsp. kosher salt
  • 4 egg whites
  • ½ cup finely ground pistachios, plus ½ cup finely chopped
  • 2 tbsp. finely ground almonds
  • 1 tsp. baking powder



  1. Grease and flour 1½" round financier molds or mini-muffin pans, set aside. Heat butter in a 2-qt. saucepan over medium heat, cook, without stirring, until butter begins to brown, about 5 minutes. Pour through a fine strainer into a bowl, cool.
  2. Whisk sugars, salt, and egg whites in a bowl until smooth. Add flour, ground pistachios, almonds, and baking powder, stir until combined. Add browned butter, stir until smooth. Refrigerate for 1 hour.
  3. Heat oven to 350°. Pour about 1 tsp. batter into each mold, sprinkle with chopped pistachios, and bake until golden brown, about 16 minutes.