Barcelona Recipes: Pistachio Financiers
Try out these pistachio financiers, the heftier answer to the muffin.
80g ground almonds
30g pistachio paste
140g egg whites
Preheat the oven to 190ºC. Place the butter in a pot and leave on a medium heat to melt. The butter should bubble to a nice brown colour, but be careful not to let it burn.
In a large bowl, mix together the sugar, almonds and flour, then add the pistachio paste to the mixture. Stir in the egg whites gradually. Once everything is well mixed, add the butter—be careful as it will still be hot! Stir until you have a nice smooth mixture.
Place some small paper cases into two mini muffin trays (these will stop the financiers from sticking). If you don’t want to use cases, then grease the tin well. Pour in the mixture, then bake in the oven for around 10 to 15 minutes until golden brown. Once cooked, leave to cool on a wire rack.
Helen Vass is a British baker based in Barcelona. She is self-taught and has been producing delicious cakes, cookies and cupcakes for 20 years. As well as writing recipes and sharing her passion on the web through her popular blog, www.thediaryofacakemaker.com, Helen teaches baking classes in various locations throughout Barcelona.