Pistachio & Raspberry Financiers

⏱ 45 min · Serves 12

Little brown-butter almond and pistachio cakes with crisp edges, damp squidgy middles and a burst of tart raspberry. They take minutes to mix, look like patisserie-window treasures, and are best eaten still slightly warm with coffee.

Per serving: 215 kcal · 4.4g protein · 18.0g carbs · 14.5g fat

Ingredients

• 115g unsalted butter
• 50g shelled unsalted pistachios
• 60g ground almonds
• 110g icing sugar, plus extra to dust
• 40g plain flour
• 1/4 tsp fine salt
• 4 egg whites (about 130g), at room temperature
• 1 tsp vanilla extract
• 1/4 tsp almond extract (optional)
• 36 fresh raspberries (about 150g)
• 1 tbsp chopped pistachios, to finish
• Softened butter and a little flour, for the tins

Method

1. Heat the oven to 200C/180C fan. Butter and lightly flour a 12-hole financier or muffin tin (or use a silicone mould).
2. Melt the butter in a small pan over medium heat and keep cooking, swirling, for 3-4 minutes until it smells nutty and the milk solids turn golden brown. Pour into a bowl, including the toasty bits, and leave to cool slightly.
3. Blitz the 50g pistachios in a food processor to a fine meal, stopping before they turn to paste.
4. In a large bowl whisk together the pistachio meal, ground almonds, icing sugar, flour and salt.
5. Whisk the egg whites with a fork just until loose and frothy, not stiff. Stir into the dry mix with the vanilla and almond extract until smooth.
6. Pour in the warm brown butter and stir until glossy and fully combined.
7. Divide between the moulds (about three-quarters full) and press 3 raspberries into each. Scatter over the chopped pistachios.
8. Bake for 14-16 minutes until risen, golden at the edges and just springy in the centre.
9. Cool in the tin for 5 minutes, then turn out onto a rack. Dust with icing sugar and serve warm or at room temperature.