Make a "buerre noisette" i.e. melt the butter in a sauce pan over medium high heat; let it burn slightly and turn golden brown. Be careful not to let it colour too much.
Add the flour, ground almonds and sugar to a large baking bowl
Mix
Add the warm butter
Mix well
Add the egg whites and the vanilla essence
Mix well
Sprinkle the pistachios and French glacé cherries over the mixture
Mix just enough
Pour the batter into a greased baking moulds
Bake until golden (15 to 20 minutes)
Let the financiers cool down (~5 minutes) in the mould before taking them out.
Cool on a rack
Serve
Notes
Instead of putting the pistachios and French glacé cherries inside the mixture you can sprinkle them over the mixture once inside the moulds. You can freeze them.