Small and delicate French pastries made with ground pistachios and almonds - perfect served with coffee as an after dinner treat!
Preheat the oven to 180°C (GM 4).
Whisk the egg whites with a pinch of salt until they form soft peaks. Mix in the icing sugar, flour, ground almonds and ground pistachios.
Heat the butter until it turns a nutty brown colour and stir into the egg white, almond and pistachio mixture.
Pour the financier batter into silicone round moulds and bake for 15-20 minutes.
Allow to cool before turning the financiers out of the mould.
«Place a whole pistachio or a fresh raspberry in the base of each mould for an extra treat!»