zoom Orange and pistachio financiers

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    Orange and pistachio financiers

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    Orange and pistachio financiers

    • Preparation time: 20 minutes, plus cooling
    • Cooking time: 20 minutes
    • Total time: 40 minutes, plus cooling

    Makes: 12


    70g unsalted butter, plus extra for greasing
    60g plain flour, plus extra for dusting
    150g pistachios, whizzed to a powder, plus extra whole pistachio nuts, to serve
    150g icing sugar, plus extra for dusting
    6 egg whites
    2 oranges, zest
    100g crème fraîche or Greek yogurt, to serve


    1. Preheat the oven to 200˚C, gas mark 6. Grease a 12-hole muffin tray and dust generously with flour, tapping out the excess. Melt the butter in a pan over a medium heat. Continue to cook for 4-6 minutes, until the butter turns a caramel colour. Take off the heat immediately.

    2. In a large bowl, combine the flour, ground pistachios, sugar, egg whites and ¾ of the orange zest. Fold in the browned butter and a pinch of salt until combined. Divide the mixture between the 12 muffin holes; bake for 10-12 minutes until firm and golden. Leave to cool for 5 minutes then transfer to a wire rack.

    3. Just before serving, dust with icing sugar, then dollop a little crème fraîche or Greek yogurt on the tops. Scatter over some pistachios and the remaining orange zest before serving.

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    This recipe first appeared in Waitrose & Partners Food, November 2018 issue. Download the Waitrose & Partners Food app for the full issue


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