Orange and pistachio financiers

Name: Orange and pistachio financiers
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Ingredients: 70 g unsalted butter, plus extra for greasing; 60 g plain flour, plus extra for dusting; 150 g pistachios, whizzed to a powder, plus extra whole pistachio nuts, to serve; 150 g icing sugar, plus extra for dusting; 6 egg whites; 2 oranges, zest; 100 g crème fraîche or Greek yogurt, to serve

A recipe that's sure to wow dinner party guests, or simply for an indulgent afternoon tea treat!

3 out of 5 stars(2) Rate this recipe

Makes12
CourseSnack
Prepare20 mins
Cook20 mins
Total time40 mins

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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

Preheat the oven to 200 degrees 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.
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.
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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