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Orange and pistachio financiers
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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.
This recipe first appeared in Waitrose & Partners Food, November 2018 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per financier 987kJ
This recipe was first published in October 2018.