Chewy on the outside and soft on the inside, these financiers are a cross between a cake and a cookie and delicious!
Total Time
35min
0.0
0 Ratings
Author: Milk & Cardamom
Servings:
12
Ingredients
•
1 1/4
cups
Pistachio Flour
•
1/2
cup
All-Purpose Flour
•
1
cup
Granulated Sugar
•
1
tsp
Ground Cardamom
•
4
Eggland's Best Classic Eggs
, separated
or 1 cup Aquafaba
•
1
tsp
Vanilla Extract
•
1/2
cup
Ghee
or Brown Butter
•
to taste
Powdered Confectioners Sugar
(optional)
•
as needed
Butter
Cooking Instructions
1.
Preheat oven to 375 degrees F (190 degrees C). Grease cupcake pan with Butter (as needed).
2.
Add Pistachio Flour (1 1/4 cups), All-Purpose Flour (1/2 cup), Granulated Sugar (1 cup), and Ground Cardamom (1 tsp) in a bowl and whisk until well combined.
3.
Add Egg Whites (4), Vanilla Extract (1 tsp), and mix well. Add Ghee (1/2 cup) and mix well. Spoon the mixture into a piping bag and pipe the batter into a cupcake pan filling each one 1/3 of the way.
4.
Bake in the oven for 15-17 minutes.
5.
Cool the financiers in the cupcake pan for 15 minutes before removing them.
6.
Dust with Powdered Confectioners Sugar (to taste) and enjoy.
Author's Notes
Makes 12 cupcake-size financiers.
Store in an airtight container for up to 5-6 days.
You can sub out the pistachios for any other 140 g of any other nut powder and substitute the cardamom with any other spice you'd like!
Nutrition Per Serving
CALORIES
258
FAT
16.6 g
PROTEIN
5.3 g
CARBS
23.5 g
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