These buttery delights feature juicy raspberries and chopped pistachios. Find more flavorful coffee pairings and teatime treats in the “Recipe Box” column on pages 105–109 of our January/February 2023 issue.
Raspberry and Pistachio Financiers
- 9 tablespoons unsalted butter, softened and divided
- ⅔ cup sugar
- ⅔ cup almond flour
- ⅓ cup all-purpose flour
- ¼ teaspoon kosher salt
- 3 large egg whites, room temperature
- 1 teaspoon almond extract
- 12 to 24 small fresh raspberries
- 1 tablespoon chopped raw pistachios
- Preheat oven to 350°. Using 2 tablespoons softened butter, heavily grease a 12-well silicone financier mold or a 12-well mini muffin pan. If using a silicone mold, place mold on a baking sheet.
- In a medium saucepan, melt remaining 7 tablespoons butter over medium heat. Cook until butter turns a medium-brown color and has a nutty aroma, 8 to 10 minutes. Remove from heat and let cool slightly.
- In a large bowl, stir together sugar, flours, and salt. Add egg whites and almond extract, whisking until smooth. Slowly whisk in browned butter just until incorporated. Spoon batter into prepared molds or muffin cups, filling three-fourths full. Level tops with an offset spatula. Place 2 raspberries on top of batter in each well of mold or place 1 raspberry on top of batter in each muffin cup, pressing gently. Sprinkle with chopped pistachios. With mold on baking sheet, place in oven. (A baking sheet is not needed for muffin pan.)
- Bake until a wooden pick inserted in center comes out clean, about 25 minutes, rotating pan halfway through baking. If using muffin pan, bake for 12 to 13 minutes. Let cool completely. Remove financiers, using a knife if needed.
KITCHEN TIP: A metal financier pan may be used, but the baking temperature and time may vary. Financiers are fully baked when an instant-read thermometer inserted into the center registers 200°.
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