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:
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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.
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Mix the Dry Ingredients:
- In a large bowl, whisk together the icing sugar, almond flour, and all-purpose flour.
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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.
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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.
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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.