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French Glacé Cherries and Pistachios Financiers

French Glacé Cherries and Pistachios Financiers

Light, moist and springy, with a crisp, eggshell-like exterior

Ingredients
  

  • 100 grams flour
  • 100 grams ground almonds
  • 240 grams caster sugar
  • 170 grams unsalted butter
  • 240 grams egg whites about 4 egg whites
  • A big drop of vanilla essence
  • 100 grams pistachios roughly chopped
  • 100 grams French glacé cherries halved or quartered

Instructions
 

  • Preheat the oven to 210º (Fan Oven 190º)
  • 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.