Pistachio and Raspberry Financiers
Yield
Four small cakes
Ingredients
3/4 cup pistachio kernels
3/4 cup all-purpose flour
1/2 cup sugar
5 tablespoons unsalted butter, softened
Zest of 1 lemon
1 teaspoon vanilla
1/3 cup egg whites
1 pint raspberries
Powdered sugar for dusting
Instructions
- Preheat oven to 350°F. Cover molds with non-stick cooking spray or butter and flour. You can use small ramekins or muffin tins.
- Make pistachio flour. Grind pistachio kernels down to a fine meal in a coffee grinder, blender or food processor.
- In a mixing bowl, whisk together pistachio flour, sugar, zest, all-purpose flour and salt until combined. Add butter and vanilla and beat with a mixer until combined.
- Stir in the egg whites a little at a time and mix until batter is smooth.
- Divide the batter evenly between your molds of choice. Gently place on raspberries (don't press).
- Bake for 15 minutes or until cakes are golden brown on the edges.
- Remove cakes from molds and let cool on a wire rack. Dust with powdered sugar for serving.
American Pistachio Growers
American Pistachio Growers (APG) is a non-profit trade association representing over 800 grower members in California, Arizona, and New Mexico.
