Pistachio Financiers

By gnikylime

http://www.saveur.com/article/Recipes/Classic-Pistachio-Financiers

Makes 7 dozen! 1/4 of a recipe fills up my crunchy feet and silicon mini-muffins

Ingredients

• 8 tbsp. [113 g] unsalted butter, plus more for pans
• 1 ⁄2 cup flour, plus more for pans
• 1 ⁄2 cup sugar
• 1 ⁄2 cup light brown sugar
• 1 ⁄2 tsp. kosher salt
• 4 egg whites
• 1 ⁄2 cup finely ground pistachios, plus 1⁄2 cup finely chopped
• 2 tbsp. finely ground almonds
• 1 tsp. baking powder

Details

Servings 84

Preparation

Step 1

Grease and flour 1 1⁄2"-round financier molds or mini-muffin pans; set aside. Heat butter in a 2-qt. saucepan over medium heat; cook, without stirring, until butter begins to brown, about 5 minutes. Pour through a fine strainer into a bowl; cool.

Whisk sugars, salt, and egg whites in a bowl until smooth. Add flour, ground pistachios, almonds, and baking powder; stir until combined. Add browned butter; stir until smooth. Refrigerate for 1 hour.

Heat oven to 300F/150C (original recipe: 350°F/175C). Pour about 1 tsp. batter into each mold; sprinkle with chopped pistachios, and bake until golden brown, about 12 min for the crunchy feet and 15 min for the silicon muffin cups (original recipe: 16 minutes).