Pistachio & Almond Financiers

Legend has it that financiers (which literally means, people in finance) were created in 1890 by a French baker to satisfy bankers’ sweet tooth without them sullying their hands and suits.




These golden cakes are perfect finger food. They are usually made in tiny rectangular molds but I only had a mini-muffin tin (which worked out fine).

Recipes vary. Some call for the egg whites to be beaten until they become stiff, then folded into the batter. In the recipe I based mine on (from Aran Goyoaga’s Small Plates & Sweet Treats), I just incorporated the egg whites into the batter. It saves you a little time and the result makes for a slightly chewier cookie.

I’m not sure which recipe I favor. I suggest you try making them both ways and see which consistency suits you best.

The beauty of the following recipe is the browned butter. It gives the financiers a nutty aroma that only enhances the flavor of the ground pistachios and almonds in the batter.




Makes 30 mini muffins


Financiers batter

125 g butter

90 g brown sugar

40 g salted pistachios, shelled

40 g almonds, blanched

50 g all-purpose flour or gluten-free flour

4 egg whites


  1. Preheat oven to 350 F or 180 C and coat a baking pan with non-stick spray.
  2. In a saucepan over medium high heat, melt the butter until the milk solids begin to brown (about 5-7 minutes). Then strain your mixture directly into your mixing bowl and let cool while you prepare the next ingredients.
  3. Place the pistachios, almonds, and sugar in a food processor, and pulse until finely ground.
  4. Add those to the lukewarm butter and mix. Whisk in the flour.
  5. Add the egg whites, beating the preparation so that the egg whites don’t curdle.
  6. Fill the mini-cavities of your pan 2/3 full with the batter and bake for 12 minutes or until golden and puffed up.




Perfect size for tiny mouths…


gabi financiers


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