Raspberry Pistachio Financiers Recipe

Preheat your oven to 375°F (190°C). Grease a financier mold or mini muffin tin with butter or cooking spray to prevent sticking. Alternatively, you can line the tin with paper liners.
2. Prepare the Pistachio Flour Mixture:

In a bowl, mix together the ground pistachios, flour, powdered sugar, baking powder, and a pinch of salt. Stir until everything is well combined.
3. Whisk the Egg Whites:

In a separate large mixing bowl, whisk the egg whites until they form soft peaks. Be careful not to overwhisk.
4. Brown the Butter:

In a small saucepan, melt the butter over medium heat. Continue cooking the butter until it begins to brown slightly and releases a nutty aroma, about 4-5 minutes. Remove from the heat and allow it to cool slightly.
5. Combine the Ingredients:

Add the flour mixture to the egg whites in three parts, gently folding it in with a spatula. Add the browned butter and vanilla extract, continuing to fold until everything is well incorporated and smooth.
6. Fill the Molds:

Spoon the batter into your prepared molds, filling each about 2/3 full. Gently press a few raspberries into the center of each financier, allowing them to slightly sink into the batter.
7. Bake the Financiers:

Place the molds in the oven and bake for about 12-15 minutes, or until the edges are golden brown and a toothpick inserted comes out clean. The financiers should rise and form a crisp outer layer.
8. Cool and Serve:

Allow the financiers to cool for a few minutes in the pan, then transfer them to a wire rack to cool completely. Serve them fresh or store them in an airtight container for up to 3 days.
Serving and Storage Tips