Cherry and pistachio financiers
- 130g unsalted butter
- 110g icing sugar, sifted
- 30g cake flour, sifted
- 60g ground almonds
- 60g ground pistachio nuts or
- 50g pistachio paste
- 100g egg whites, at room temperature
- about 20 cherries, pitted in syrup or juice
Preheat the oven to 190°C. Melt the butter (without stirring) in a small saucepan and cook for 2 minutes at boiling point, to develop a nutty flavour (beurre noisette). Cool down to room temperature.
In a large bowl, combine the icing sugar, flour, almonds and pistachios. Lightly whisk the egg whites to form soft peaks and add to the dry ingredients. Slowly add the clear part of melted butter into the mixture and mix well.
Fill 8cm x 4cm rectangular moulds or mini muffin moulds with the batter and place one cherry in the centre of each. Bake for 15 – 20 minutes.