Description

Delicate almond-based French mini cakes with crisp edges and tender centers, adorned with juicy raspberries and crunchy pistachios – a refined treat perfect for tea time or elegant dessert spreads.

Ingredients

Units Scale

1/2 cup unsalted butter
1/2 cup almond flour
1/3 cup all-purpose flour
1 cup powdered sugar
1/4 teaspoon salt
4 large egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)
1/4 cup chopped pistachios
1/2 cup fresh raspberries

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Instructions

Preheat oven to 375°F (190°C) and grease a muffin tin or financier molds.
In a small saucepan, melt the butter over medium heat until it turns golden brown and develops a nutty aroma. Remove from heat and let cool slightly.
In a large bowl, whisk together almond flour, all-purpose flour, powdered sugar, and salt.
Lightly beat the egg whites until frothy (no peaks needed), then stir into the dry ingredients.
Add the browned butter, vanilla extract, and almond extract (if using), mixing until just combined.
Divide the batter evenly among the prepared molds.
Top each with a few raspberries and a generous sprinkle of chopped pistachios.
Bake for 15–18 minutes or until the edges are golden and the centers spring back when touched.
Let cool slightly in the tin before transferring to a wire rack to cool completely.

Notes

Use browned butter (beurre noisette) for rich, nutty flavor.
Do not overmix to keep financiers tender.
Frozen raspberries can be used but may slightly alter texture.
Store in an airtight container for up to 3 days or freeze for longer storage.

Nutrition

Serving Size: 1 financier
Calories: 180
Sugar: 12g
Sodium: 60mg
Fat: 11g
Saturated Fat: 5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 1g
Protein: 3g
Cholesterol: 20mg