In the Kitchen

Rasberry and Pistachio Financiers

  • 225g unsalted butter
  • 3/4 cup almond meal
  • 3/4 cup all purpose flour, sifted
  • 2 1/4 cups icing sugar, sifted
  • 8 egg whites
  • 80g pistachios, skins removed
  • 20g pistachios, skins removed, roughly chopped
  • Handful of fresh raspberries
  • Icing sugar, to serve


Preheat oven to 390˚F. Grease and line 4 10cm round cake tins.

Melt the butter in a pan over low heat until the milk solids sink to the bottom and begin to brown (this process is called beurre noisette). Strain the golden liquid into a bowl and discard the solid. Set aside.

In another bowl, combine the almond meal, flour and icing sugar. In a food processor, grind 80g pistachios until fine, and combine with the flour mixture. Transfer mixture to a heavy based saucepan. In a bowl, whisk the egg whites until frothy. Add the egg whites to the saucepan and whisk mixture over a low heat until combined and just warm. Remove from heat and add the butter while continuing to whisk, until all ingredients are combined.

Divide the batter between the prepared tins, push a few raspberries into the batter and top with the chopped pistachios. Bake for 20 minutes or until golden and they bounce back when gently touched.

Dust with icing sugar to serve.

~ Makes 4 servings