Raspberry Pistachio Mini Loaves

 Makes 24 financiers or 6 Mini Loaves

These delightful little cakes, known as financiers, are a classic French treat. With a rich, nutty flavour from browned butter and a light, tender crumb, they pair beautifully with the tartness of fresh raspberries and the crunch of pistachios.

Ingredients:

• 95g  unsalted butter
• 80g icing sugar
• 95g almond flour (finely ground almonds)
• 53g all-purpose flour
• 150g large egg whites
• 1 tsp vanilla extract or paste
• 1 pint (2 cups) fresh raspberries
• 30g (¼ cup) crushed pistachios

Instructions:

1. Prepare the Brown Butter (Beurre Noisette):

   • Melt the butter in a small saucepan over medium heat. Once fully melted, it will start to foam. Whisk continuously until the butter turns a dark golden brown and gives off a nutty aroma. Pour it into a heat-resistant bowl and set aside to cool.

2. Mix the Dry Ingredients:

   • In a large bowl, whisk together the icing sugar, almond flour, and all-purpose flour.

3. Combine the Ingredients:

   • Make a well in the center of the dry ingredients. Add the egg whites and vanilla, then whisk until well combined.
   • Gradually add the cooled brown butter in two parts, making sure to scrape all the delicious brown bits into the batter. These bits add a deep nutty flavor to the financiers.

4. Assemble:

   • Preheat your oven to 425°F (220°C).
   • Butter 24-cavity financier or mini-loaf pan. 
   • Pour the batter into the prepared molds, filling each cavity about ¾ full. Top with a fresh raspberry and a sprinkle of crushed pistachios.

5. Bake:

   • Bake for about 10-12 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
   • Let the financiers cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.