{"id":700,"date":"2012-04-24T01:17:00","date_gmt":"2012-04-24T05:17:00","guid":{"rendered":"http:\/\/dev6.finelimedesigns.com\/2012\/04\/24\/pistachio-financiers-from-la-tartine-gourmande-recipes-for-an-inspired-life\/"},"modified":"2024-02-14T12:19:07","modified_gmt":"2024-02-14T17:19:07","slug":"pistachio-financiers-from-la-tartine-gourmande-recipes-for-an-inspired-life","status":"publish","type":"post","link":"https:\/\/bakeschool.com\/pistachio-financiers-from-la-tartine-gourmande-recipes-for-an-inspired-life\/","title":{"rendered":"Pistachio Financiers"},"content":{"rendered":"\n<p>Learn how to make pistachio financiers with this easy recipe! These little pistachio cakes are made with ground pistachios and brown butter. This recipe includes a gluten-free option.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img decoding=\"async\" width=\"1200\" height=\"1800\" data-pin-description=\"Learn how to make the best pistachio financiers with this easy recipe! These little tea pistachio cakes are made with ground pistachios, brown butter, and egg whites, giving them a buttery and nutty flavour with a very pleasant, slightly chewy texture. This recipe includes gluten-free flour options too and is a great way to use up leftover egg whites.\" data-pin-title=\"How to make pistachio financiers\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financiers.jpg\" alt=\"Pistachio financiers on a black cooling rack.\" data-skip-lazy class=\"wp-image-39079\" style=\"width:undefinedpx;height:undefinedpx\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financiers.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financiers-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financiers-683x1024.jpg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financiers-768x1152.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financiers-1024x1536.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financiers-720x1080.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financiers-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financiers-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financiers-150x225.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p>You have to try these pistachio financiers. Traditionally, financiers are little nut-based cakes, made with ground almonds, sugar, <a href=\"https:\/\/bakeschool.com\/how-to-make-brown-butter\/\">brown butter<\/a>, and egg whites, and baked in small rectangular moulds that resemble bars of gold. <\/p>\n\n\n\n<p>They are actually <strong>very simple to make<\/strong>, with a <strong>short list of ingredients<\/strong>, and the <a href=\"https:\/\/bakeschool.com\/baking-basics-mixing-methods\/\">mixing method<\/a> is pretty forgiving. These cakes are sweet, moist, and slightly chewy, and I bet you can't eat just one. Spoiler alert: I can easily eat 6 in the span of minutes. They are THAT good!<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n<h2 id=\"what-you-need-to-make-pistachio-financiers\"   class=\"wp-block-heading\">What you need to make pistachio financiers<\/h2>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\"><div class=\"wp-block-image aligncenter\">\n<figure class=\"size-full is-resized\"><img decoding=\"async\" width=\"1200\" height=\"1800\" data-pin-description=\"Learn how to make the best pistachio financiers with this easy recipe! These little tea pistachio cakes are made with ground pistachios, brown butter, and egg whites, giving them a buttery and nutty flavour with a very pleasant, slightly chewy texture. This recipe includes gluten-free flour options too and is a great way to use up leftover egg whites.\" data-pin-title=\"Easy pistachio financiers recipe\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Ingredients-to-make-pistachio-financiers.jpg\" alt=\"Ingredients to make the best pistachio financiers, measured out and ready to be mixed.\" class=\"wp-image-39072\" style=\"width:undefinedpx;height:undefinedpx\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Ingredients-to-make-pistachio-financiers.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Ingredients-to-make-pistachio-financiers-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Ingredients-to-make-pistachio-financiers-683x1024.jpg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Ingredients-to-make-pistachio-financiers-768x1152.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Ingredients-to-make-pistachio-financiers-1024x1536.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Ingredients-to-make-pistachio-financiers-720x1080.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Ingredients-to-make-pistachio-financiers-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Ingredients-to-make-pistachio-financiers-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Ingredients-to-make-pistachio-financiers-150x225.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure><\/div>\n\n\n<ul class=\"wp-block-list\">\n<li><strong>pistachios<\/strong>\u2014I bake these with shelled unsalted pistachios from <a href=\"https:\/\/www.amazon.com\/organic-raw-pistachios-snacks-nuts\/dp\/B07R1KTWLS?crid=28JT56UH4TWVD&amp;dib=eyJ2IjoiMSJ9.DuFoOCy8Z0zEUhppxqyiP1SAI2kGw-x6KMYf4jREW12cboO4myNCmYVMK5ImiKPlt4VdVt4HdgcFjwskM3aJgT_2yaFzJCf00UD_Apz9jfYDun5WJZKfrWtncz-VkPQ7gj0N4D7QDhoQXtW_D4qkX8zLedxHzaVyl-KjvxHDBMLE2v-Lh-V0rwqmORXqW7CYqAASahZfiQOtfhaNYkwVrVYQDjKHWt3nnxNdQu1kFHMD-WH5blh-FY3z0bYCDPH9W2M57kI6pIaaX9lah-qzlTYhhWqMCejUs6GfgtwgQes.JOXK5ObpCYhK2lEDODHgT4wQL4-ZTk6oJ_DvpvEENTo&amp;dib_tag=se&amp;keywords=ground%2Bpistachio%2Byupik&amp;qid=1753457049&amp;sprefix=ground%2Bpistachio%2Byupik%2Caps%2C105&amp;sr=8-1-spons&amp;sp_csd=d2lkZ2V0TmFtZT1zcF9hdGY&amp;th=1&amp;linkCode=ll1&amp;tag=kitch02-20&amp;linkId=e86629e1d5b52b586f75e8515e69d210&amp;language=en_US&amp;ref_=as_li_ss_tl\" target=\"_blank\" rel=\"nofollow noreferrer noopener\">Nuts.com<\/a>. For the chopped green pistachio garnish, I used some young slivered green pistachios from a store that sells Mediterranean food imports.<\/li>\n\n\n\n<li><strong>butter<\/strong>\u2014I baked this recipe with unsalted butter and then added my own salt to the batter for these cakes. If you use salted butter, you might want to skip the salt to avoid these pistachio cakes being too salty!<\/li>\n\n\n\n<li><strong>flour<\/strong>\u2014I used bleached all-purpose flour, but unbleached will also work fine. You can also use alternative flour, like chestnut flour and white rice flour. Even millet or sorghum should work well here.<\/li>\n\n\n\n<li><strong>sugar<\/strong>\u2014pistachio is a delicate flavour so I baked these with granulated sugar, though brown sugar can work here, but the flavour and colour will overpower the nuts.<\/li>\n\n\n\n<li><strong>salt<\/strong>\u2014I use <a href=\"https:\/\/amzn.to\/3579vF2\" target=\"_blank\" rel=\"nofollow noreferrer noopener\">Diamond Crystal fine kosher salt<\/a>, which is less salty. If you are using table salt, you may halve the amount in the recipe<\/li>\n\n\n\n<li><strong>egg whites<\/strong>\u2014I bake with large eggs, so each egg white weighs 30 grams (approximately) and it takes about 4 eggs to get to the weight needed (or darn close!). If you bake with smaller eggs, you will need to crack open more eggs to get to the weight of egg whites to make this recipe<\/li>\n<\/ul>\n\n\n\n<p>See the recipe card for exact ingredients and quantities.<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n<h2 id=\"substitutions-and-variations\"   class=\"wp-block-heading\">Substitutions and Variations<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Almond<\/strong>\u2014replace the ground pistachio with ground almond or almond flour for the classic almond version. You can also enhance the almond flavour with a few drops of almond extract (remember it's potent: a little goes a long way!)<\/li>\n\n\n\n<li><strong>Coconut<\/strong>\u2014replace the ground pistachio with the same weight of coconut. You will have to grind it in a food processor to avoid textural issues.<\/li>\n\n\n\n<li><strong>Egg whites<\/strong>\u2014you can either crack eggs and separate out the whites for this recipe or use boxed pasteurized egg whites, which will work great.<\/li>\n\n\n\n<li><strong>Gluten-free<\/strong>\u2014I learned from the Tartine Gourmande cookbook that you can make gluten-free financiers, replacing the all-purpose flour with gluten-free flour, such as white rice flour. I have tested it, and it works quite well! These <a href=\"https:\/\/bakeschool.com\/cranberry-chestnut-financiers\/\">chestnut financiers<\/a> are another example of using an alternative gluten-free flour that works perfectly (in that case, it was chestnut flour).<\/li>\n<\/ul>\n\n\n\n<h2 id=\"improving-the-green-colour-of-pistachios\"   class=\"wp-block-heading\">Improving the Green Colour of Pistachios<\/h2>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\"><div class=\"wp-block-image aligncenter\">\n<figure class=\"size-full is-resized\"><img decoding=\"async\" width=\"640\" height=\"427\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2014\/07\/How-to-peel-pistachios.jpg\" alt=\"How to peel pistachios\" class=\"wp-image-3759\" style=\"width:undefinedpx;height:undefinedpx\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2014\/07\/How-to-peel-pistachios.jpg 640w, https:\/\/bakeschool.com\/wp-content\/uploads\/2014\/07\/How-to-peel-pistachios-300x200.jpg 300w, https:\/\/bakeschool.com\/wp-content\/uploads\/2014\/07\/How-to-peel-pistachios-360x240.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2014\/07\/How-to-peel-pistachios-180x120.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2014\/07\/How-to-peel-pistachios-150x100.jpg 150w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/figure><\/div>\n\n\n<p>If you want to make greener pistachio financiers, try to <a href=\"https:\/\/bakeschool.com\/how-to-peel-pistachios\/\">peel the pistachios<\/a> first to remove the dark black or brown papery skin that covers the individual nuts. Also make sure to buy greener pistachios, which are picked younger when they are a deep, dark green colour. As pistachios age, the green fades to a golden yellow.<\/p>\n<\/div><\/div>\n\n\n\n<h2 id=\"special-equipment-and-pan-prep\"   class=\"wp-block-heading\">Special Equipment and Pan Prep<\/h2>\n\n\n\n<p>Many pastry chefs prefer to bake financiers in silicone pans to guarantee that they don't stick. They brush the moulds with a little softened butter to ensure the little cakes don't stick. Unmoulding from silicone bakeware is easy because silicone is naturally quite non-stick and it's also pliable so that you can easily push the cakes out of the pan.<\/p>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full is-resized\"><img decoding=\"async\" width=\"1200\" height=\"1800\" data-pin-description=\"Learn how to make the best pistachio financiers with this easy recipe! These little pistachio cakes are made with ground pistachios, brown butter, and egg whites, giving them a buttery and nutty flavour with a very pleasant, slightly chewy texture. This recipe includes gluten-free flour options too.\" data-pin-title=\"How to make pistachio financiers\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Buttering-a-mini-muffin-pan-using-butter-wrapper.jpg\" alt=\"Buttering the wells of a mini muffin pan with softened butter and a butter wrapper.\" class=\"wp-image-39062\" style=\"width:undefinedpx;height:undefinedpx\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Buttering-a-mini-muffin-pan-using-butter-wrapper.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Buttering-a-mini-muffin-pan-using-butter-wrapper-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Buttering-a-mini-muffin-pan-using-butter-wrapper-683x1024.jpg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Buttering-a-mini-muffin-pan-using-butter-wrapper-768x1152.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Buttering-a-mini-muffin-pan-using-butter-wrapper-1024x1536.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Buttering-a-mini-muffin-pan-using-butter-wrapper-720x1080.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Buttering-a-mini-muffin-pan-using-butter-wrapper-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Buttering-a-mini-muffin-pan-using-butter-wrapper-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Buttering-a-mini-muffin-pan-using-butter-wrapper-150x225.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full is-resized\"><img decoding=\"async\" width=\"1200\" height=\"1800\" data-pin-description=\"Learn how to make the best pistachio financiers with this easy recipe! These little tea pistachio cakes are made with ground pistachios, brown butter, and egg whites, giving them a buttery and nutty flavour with a very pleasant, slightly chewy texture. This recipe includes gluten-free flour options too and is a great way to use up leftover egg whites.\" data-pin-title=\"Easy recipe for pistachio financiers\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Greased-mini-muffin-pan.jpg\" alt=\"A greased mini muffin pan. The wells were greased with softened butter to coat the bottom and sides.\" class=\"wp-image-39071\" style=\"width:undefinedpx;height:undefinedpx\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Greased-mini-muffin-pan.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Greased-mini-muffin-pan-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Greased-mini-muffin-pan-683x1024.jpg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Greased-mini-muffin-pan-768x1152.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Greased-mini-muffin-pan-1024x1536.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Greased-mini-muffin-pan-720x1080.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Greased-mini-muffin-pan-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Greased-mini-muffin-pan-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Greased-mini-muffin-pan-150x225.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n<\/div>\n<\/div>\n\n\n\n<p>Financiers can also be baked in any metal <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Muffin pan\" href=\"https:\/\/amzn.to\/3IahLXp\" data-linkid=\"31818\" data-shortcode=\"true\">muffin pan<\/a> or <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Chicago metallic mini muffin pan\" href=\"https:\/\/amzn.to\/3G8NA3L\" data-linkid=\"39117\" data-shortcode=\"true\">mini muffin pan<\/a>. I bake these in a <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Chicago metallic mini muffin pan\" href=\"https:\/\/amzn.to\/3G8NA3L\" data-linkid=\"39117\" data-shortcode=\"true\">non-stick mini muffin pan<\/a> that makes 24 mini financiers. Again, if the non-stick coating is not compromised or dulled, you should be able to get away with simply buttering the wells of the pan, but greasing and flouring will ensure that the cakes don't stick.<\/p>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full is-resized\"><img decoding=\"async\" width=\"1200\" height=\"1800\" data-pin-description=\"Learn how to make the best pistachio financiers with this easy recipe! These little pistachio cakes are made with ground pistachios, brown butter, and egg whites, giving them a buttery and nutty flavour with a very pleasant, slightly chewy texture. This recipe includes gluten-free flour options too.\" data-pin-title=\"Best pistachio financiers recipe\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Adding-flour-to-a-buttered-mini-muffin-pan-to-prevent-sticking.jpg\" alt=\"A little flour is added to each well of a mini muffin pan to coat them in flour to prevent cakes and muffins from sticking to the pan.\" class=\"wp-image-39060\" style=\"width:undefinedpx;height:undefinedpx\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Adding-flour-to-a-buttered-mini-muffin-pan-to-prevent-sticking.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Adding-flour-to-a-buttered-mini-muffin-pan-to-prevent-sticking-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Adding-flour-to-a-buttered-mini-muffin-pan-to-prevent-sticking-683x1024.jpg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Adding-flour-to-a-buttered-mini-muffin-pan-to-prevent-sticking-768x1152.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Adding-flour-to-a-buttered-mini-muffin-pan-to-prevent-sticking-1024x1536.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Adding-flour-to-a-buttered-mini-muffin-pan-to-prevent-sticking-720x1080.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Adding-flour-to-a-buttered-mini-muffin-pan-to-prevent-sticking-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Adding-flour-to-a-buttered-mini-muffin-pan-to-prevent-sticking-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Adding-flour-to-a-buttered-mini-muffin-pan-to-prevent-sticking-150x225.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full is-resized\"><img decoding=\"async\" width=\"1200\" height=\"1800\" data-pin-description=\"Learn how to make the best pistachio financiers with this easy recipe! These little tea pistachio cakes are made with ground pistachios, brown butter, and egg whites, giving them a buttery and nutty flavour with a very pleasant, slightly chewy texture. This recipe includes gluten-free flour options too and is a great way to use up leftover egg whites.\" data-pin-title=\"Best mini pistachio tea cakes recipe\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Greased-and-floured-mini-muffin-pan.jpg\" alt=\"A greased and floured mini muffin pan ready to use for baking cakes and muffins without them sticking to the pan.\" class=\"wp-image-39070\" style=\"width:undefinedpx;height:undefinedpx\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Greased-and-floured-mini-muffin-pan.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Greased-and-floured-mini-muffin-pan-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Greased-and-floured-mini-muffin-pan-683x1024.jpg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Greased-and-floured-mini-muffin-pan-768x1152.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Greased-and-floured-mini-muffin-pan-1024x1536.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Greased-and-floured-mini-muffin-pan-720x1080.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Greased-and-floured-mini-muffin-pan-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Greased-and-floured-mini-muffin-pan-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Greased-and-floured-mini-muffin-pan-150x225.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n<\/div>\n<\/div>\n\n\n\n<p>Alternatively, you can bake this recipe in a regular cake pan to create one larger cake that you can slice. The batter should fit an <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"8-inch brownie pan\" href=\"https:\/\/amzn.to\/3ZplXuU\" data-linkid=\"31802\" data-shortcode=\"true\">8x8-inch square pan<\/a> or even a <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"9-inch round cake pan\" href=\"https:\/\/amzn.to\/3KjHEaB\" data-linkid=\"39119\" data-shortcode=\"true\">9-inch round pan<\/a>.<\/p>\n\n\n\n<h2 id=\"how-to-make-french-tea-cakes\"   class=\"wp-block-heading\">How to Make French Tea Cakes<\/h2>\n\n\n\n<p>Financier cakes might be the easiest cakes you can make. The longest part of the process is chilling the batter before baking.<\/p>\n\n\n\n<p>Most desserts with egg whites would have you make a meringue or whip the egg whites to stiff peak, then fold them into the dry mixture. Whipping the egg whites incorporates air and water, which is why egg whites are considered a <a href=\"https:\/\/bakeschool.com\/leavening-agents-in-baking\/\">leavening agent<\/a>. But with financiers, all you have to do is whip the whites until they are frothy. It's faster and easier, and you still end up with a spongy, light texture! <\/p>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full is-resized\"><img decoding=\"async\" width=\"1200\" height=\"1600\" data-pin-description=\"Learn how to brown butter on the stove with this easy recipe. Find out what brown butter is and how to use it in baking, and which recipes its best for.\" data-pin-title=\"How to brown butter\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Boiling-off-the-water-in-melted-butter-to-make-brown-butter.jpg\" alt=\"Butter sizzling in a pan to boil off the water and make brown butter.\" class=\"wp-image-33363\" style=\"width:undefinedpx;height:undefinedpx\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Boiling-off-the-water-in-melted-butter-to-make-brown-butter.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Boiling-off-the-water-in-melted-butter-to-make-brown-butter-225x300.jpg 225w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Boiling-off-the-water-in-melted-butter-to-make-brown-butter-768x1024.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Boiling-off-the-water-in-melted-butter-to-make-brown-butter-1152x1536.jpg 1152w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Boiling-off-the-water-in-melted-butter-to-make-brown-butter-720x960.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Boiling-off-the-water-in-melted-butter-to-make-brown-butter-360x480.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Boiling-off-the-water-in-melted-butter-to-make-brown-butter-180x240.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Boiling-off-the-water-in-melted-butter-to-make-brown-butter-640x853.jpg 640w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Boiling-off-the-water-in-melted-butter-to-make-brown-butter-150x200.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p>Before doing any of the other steps, start by melting the butter in a small saucepan.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full is-resized\"><img decoding=\"async\" width=\"1200\" height=\"1600\" data-pin-description=\"Learn how to make brown butter on the stove with this easy recipe. Find out what brown butter is and how to use it in baking, and which recipes its best for.\" data-pin-title=\"How to make brown butter\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Brown-butter-made-on-the-stove-in-a-saucepan.jpg\" alt=\"Browned butter in a saucepan.\" class=\"wp-image-33364\" style=\"width:undefinedpx;height:undefinedpx\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Brown-butter-made-on-the-stove-in-a-saucepan.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Brown-butter-made-on-the-stove-in-a-saucepan-225x300.jpg 225w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Brown-butter-made-on-the-stove-in-a-saucepan-768x1024.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Brown-butter-made-on-the-stove-in-a-saucepan-1152x1536.jpg 1152w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Brown-butter-made-on-the-stove-in-a-saucepan-720x960.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Brown-butter-made-on-the-stove-in-a-saucepan-360x480.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Brown-butter-made-on-the-stove-in-a-saucepan-180x240.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Brown-butter-made-on-the-stove-in-a-saucepan-640x853.jpg 640w, https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/05\/Brown-butter-made-on-the-stove-in-a-saucepan-150x200.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p>Continue cooking the melted butter until the milk solids begin to brown and release a delightful nutty aroma. Once this happens, take the brown butter off the heat and transfer it to a small bowl to cool before using.<\/p>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full is-resized\"><img decoding=\"async\" width=\"1200\" height=\"1800\" data-pin-description=\"Learn how to make the best pistachio financiers with this easy recipe! These little tea pistachio cakes are made with ground pistachios, brown butter, and egg whites, giving them a buttery and nutty flavour with a very pleasant, slightly chewy texture. This recipe includes gluten-free flour options too and is a great way to use up leftover egg whites.\" data-pin-title=\"Financiers with pistachio and brown butter\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Whisk-together-the-ground-pistachio-flour-and-sugar.jpg\" alt=\"Whisking flour, sugar, and ground pistachio to make financiers.\" class=\"wp-image-39085\" style=\"width:undefinedpx;height:undefinedpx\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Whisk-together-the-ground-pistachio-flour-and-sugar.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Whisk-together-the-ground-pistachio-flour-and-sugar-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Whisk-together-the-ground-pistachio-flour-and-sugar-683x1024.jpg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Whisk-together-the-ground-pistachio-flour-and-sugar-768x1152.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Whisk-together-the-ground-pistachio-flour-and-sugar-1024x1536.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Whisk-together-the-ground-pistachio-flour-and-sugar-720x1080.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Whisk-together-the-ground-pistachio-flour-and-sugar-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Whisk-together-the-ground-pistachio-flour-and-sugar-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Whisk-together-the-ground-pistachio-flour-and-sugar-150x225.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p>While the brown butter is cooling, prepare the other ingredients. <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Balloon whisk\" href=\"https:\/\/amzn.to\/3rFFGbe\" data-linkid=\"31840\" data-shortcode=\"true\">Whisk<\/a> together the flour, sugar, and ground pistachio.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full is-resized\"><img decoding=\"async\" width=\"1200\" height=\"1800\" data-pin-description=\"Learn how to make the best pistachio financiers with this easy recipe! These little pistachio cakes are made with ground pistachios, brown butter, and egg whites, giving them a buttery and nutty flavour with a very pleasant, slightly chewy texture. This recipe includes gluten-free flour options too and is a great way to use up leftover egg whites.\" data-pin-title=\"Best mini pistachio cakes recipe\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Dry-ingredients-should-be-well-mixed.jpg\" alt=\"Whisking the dry ingredients (flour, sugar, and ground pistachio) to make financier batter.\" class=\"wp-image-39066\" style=\"width:undefinedpx;height:undefinedpx\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Dry-ingredients-should-be-well-mixed.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Dry-ingredients-should-be-well-mixed-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Dry-ingredients-should-be-well-mixed-683x1024.jpg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Dry-ingredients-should-be-well-mixed-768x1152.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Dry-ingredients-should-be-well-mixed-1024x1536.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Dry-ingredients-should-be-well-mixed-720x1080.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Dry-ingredients-should-be-well-mixed-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Dry-ingredients-should-be-well-mixed-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Dry-ingredients-should-be-well-mixed-150x225.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p>Ensure the dry ingredients are evenly mixed, then set the bowl aside to work on the egg whites.<\/p>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full is-resized\"><img decoding=\"async\" width=\"1200\" height=\"1800\" data-pin-description=\"Learn how to make the best pistachio financiers with this easy recipe! These little tea pistachio cakes are made with ground pistachios, brown butter, and egg whites, giving them a buttery and nutty flavour with a very pleasant, slightly chewy texture. This recipe includes gluten-free flour options too and is a great way to use up leftover egg whites.\" data-pin-title=\"Easy mini pistachio financiers\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Whisk-the-egg-whites-with-the-salt-to-help-loosen-them-up.jpg\" alt=\"Egg whites in a bowl with salt to make whipping them by hand with a whisk easier\" class=\"wp-image-39084\" style=\"width:undefinedpx;height:undefinedpx\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Whisk-the-egg-whites-with-the-salt-to-help-loosen-them-up.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Whisk-the-egg-whites-with-the-salt-to-help-loosen-them-up-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Whisk-the-egg-whites-with-the-salt-to-help-loosen-them-up-683x1024.jpg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Whisk-the-egg-whites-with-the-salt-to-help-loosen-them-up-768x1152.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Whisk-the-egg-whites-with-the-salt-to-help-loosen-them-up-1024x1536.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Whisk-the-egg-whites-with-the-salt-to-help-loosen-them-up-720x1080.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Whisk-the-egg-whites-with-the-salt-to-help-loosen-them-up-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Whisk-the-egg-whites-with-the-salt-to-help-loosen-them-up-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Whisk-the-egg-whites-with-the-salt-to-help-loosen-them-up-150x225.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p>Combine the egg whites and the salt. The salt will help you break up the globular egg white proteins.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full is-resized\"><img decoding=\"async\" width=\"1200\" height=\"1800\" data-pin-description=\"Learn how to make the best pistachio financiers with this easy recipe! These little pistachio cakes are made with ground pistachios, brown butter, and egg whites, giving them a buttery and nutty flavour with a very pleasant, slightly chewy texture. This recipe includes gluten-free flour options too and is a great way to use up leftover egg whites.\" data-pin-title=\"Best recipe for mini pistachio tea cakes\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Egg-whites-should-be-very-foamy.jpg\" alt=\"Egg whites whipped in a glass bowl with a whisk until foamy.\" class=\"wp-image-39067\" style=\"width:undefinedpx;height:undefinedpx\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Egg-whites-should-be-very-foamy.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Egg-whites-should-be-very-foamy-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Egg-whites-should-be-very-foamy-683x1024.jpg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Egg-whites-should-be-very-foamy-768x1152.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Egg-whites-should-be-very-foamy-1024x1536.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Egg-whites-should-be-very-foamy-720x1080.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Egg-whites-should-be-very-foamy-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Egg-whites-should-be-very-foamy-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Egg-whites-should-be-very-foamy-150x225.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p>Whip the egg whites until they are very frothy and thick.<\/p>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full is-resized\"><img decoding=\"async\" width=\"1200\" height=\"1800\" data-pin-description=\"Learn how to make the best pistachio financiers with this easy recipe! These little pistachio cakes are made with ground pistachios, brown butter, and egg whites, giving them a buttery and nutty flavour with a very pleasant, slightly chewy texture. This recipe includes gluten-free flour options too.\" data-pin-title=\"Easy recipe for pistachio financiers\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Combine-the-dry-ingredients-and-the-egg-white-foam-to-make-the-financier-batter.jpg\" alt=\"Whisking foamy egg whites into the dry mixture in a bowl to make pistachio financier cake batter.\" class=\"wp-image-39063\" style=\"width:undefinedpx;height:undefinedpx\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Combine-the-dry-ingredients-and-the-egg-white-foam-to-make-the-financier-batter.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Combine-the-dry-ingredients-and-the-egg-white-foam-to-make-the-financier-batter-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Combine-the-dry-ingredients-and-the-egg-white-foam-to-make-the-financier-batter-683x1024.jpg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Combine-the-dry-ingredients-and-the-egg-white-foam-to-make-the-financier-batter-768x1152.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Combine-the-dry-ingredients-and-the-egg-white-foam-to-make-the-financier-batter-1024x1536.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Combine-the-dry-ingredients-and-the-egg-white-foam-to-make-the-financier-batter-720x1080.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Combine-the-dry-ingredients-and-the-egg-white-foam-to-make-the-financier-batter-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Combine-the-dry-ingredients-and-the-egg-white-foam-to-make-the-financier-batter-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Combine-the-dry-ingredients-and-the-egg-white-foam-to-make-the-financier-batter-150x225.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p>Transfer the frothy egg whites to the bowl of whisked dry ingredients.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full is-resized\"><img decoding=\"async\" width=\"1200\" height=\"1800\" data-pin-description=\"Learn how to make the best pistachio financiers with this easy recipe! These little tea pistachio cakes are made with ground pistachios, brown butter, and egg whites, giving them a buttery and nutty flavour with a very pleasant, slightly chewy texture. This recipe includes gluten-free flour options too and is a great way to use up leftover egg whites.\" data-pin-title=\"How to make pistachio tea cakes\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/The-batter-will-be-thick.jpg\" alt=\"Thick pistachio financier batter in a glass bowl with a whisk.\" class=\"wp-image-39081\" style=\"width:undefinedpx;height:undefinedpx\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/The-batter-will-be-thick.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/The-batter-will-be-thick-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/The-batter-will-be-thick-683x1024.jpg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/The-batter-will-be-thick-768x1152.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/The-batter-will-be-thick-1024x1536.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/The-batter-will-be-thick-720x1080.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/The-batter-will-be-thick-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/The-batter-will-be-thick-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/The-batter-will-be-thick-150x225.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p>Whisk the two components together until they are incorporated.<\/p>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full is-resized\"><img decoding=\"async\" width=\"1200\" height=\"1800\" data-pin-description=\"Learn how to make the best pistachio financiers with this easy recipe! These little pistachio cakes are made with ground pistachios, brown butter, and egg whites, giving them a buttery and nutty flavour with a very pleasant, slightly chewy texture. This recipe includes gluten-free flour options too and is a great way to use up leftover egg whites.\" data-pin-title=\"Best recipe for little pistachio tea cakes\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Finish-the-financiers-batter-with-brown-butter-added-at-the-end.jpg\" alt=\"Adding brown butter to pistachio financier cake batter in a glass bowl with a whisk.\" class=\"wp-image-39068\" style=\"width:undefinedpx;height:undefinedpx\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Finish-the-financiers-batter-with-brown-butter-added-at-the-end.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Finish-the-financiers-batter-with-brown-butter-added-at-the-end-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Finish-the-financiers-batter-with-brown-butter-added-at-the-end-683x1024.jpg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Finish-the-financiers-batter-with-brown-butter-added-at-the-end-768x1152.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Finish-the-financiers-batter-with-brown-butter-added-at-the-end-1024x1536.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Finish-the-financiers-batter-with-brown-butter-added-at-the-end-720x1080.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Finish-the-financiers-batter-with-brown-butter-added-at-the-end-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Finish-the-financiers-batter-with-brown-butter-added-at-the-end-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Finish-the-financiers-batter-with-brown-butter-added-at-the-end-150x225.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p>Pour the cooled brown butter over the financiers batter and stir it in.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full is-resized\"><img decoding=\"async\" width=\"1200\" height=\"1800\" data-pin-description=\"Learn how to make the best pistachio financiers with this easy recipe! These little pistachio cakes are made with ground pistachios, brown butter, and egg whites, giving them a buttery and nutty flavour with a very pleasant, slightly chewy texture. This recipe includes gluten-free flour options too.\" data-pin-title=\"Easy pistachio financiers recipe\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Cover-the-bowl-with-plastic-wrap-and-chill-financier-batter-for-at-least-1-hour.jpg\" alt=\"A bowl of pistachio financier batter wrapped in plastic wrap before chilling in the refrigerator.\" class=\"wp-image-39064\" style=\"width:undefinedpx;height:undefinedpx\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Cover-the-bowl-with-plastic-wrap-and-chill-financier-batter-for-at-least-1-hour.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Cover-the-bowl-with-plastic-wrap-and-chill-financier-batter-for-at-least-1-hour-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Cover-the-bowl-with-plastic-wrap-and-chill-financier-batter-for-at-least-1-hour-683x1024.jpg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Cover-the-bowl-with-plastic-wrap-and-chill-financier-batter-for-at-least-1-hour-768x1152.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Cover-the-bowl-with-plastic-wrap-and-chill-financier-batter-for-at-least-1-hour-1024x1536.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Cover-the-bowl-with-plastic-wrap-and-chill-financier-batter-for-at-least-1-hour-720x1080.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Cover-the-bowl-with-plastic-wrap-and-chill-financier-batter-for-at-least-1-hour-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Cover-the-bowl-with-plastic-wrap-and-chill-financier-batter-for-at-least-1-hour-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Cover-the-bowl-with-plastic-wrap-and-chill-financier-batter-for-at-least-1-hour-150x225.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p>Cover the bowl with plastic wrap to chill it for at least one hour until cold and firm.<\/p>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full is-resized\"><img decoding=\"async\" width=\"1200\" height=\"1800\" data-pin-description=\"Learn how to make the best pistachio financiers with this easy recipe! These little tea pistachio cakes are made with ground pistachios, brown butter, and egg whites, giving them a buttery and nutty flavour with a very pleasant, slightly chewy texture. This recipe includes gluten-free flour options too and is a great way to use up leftover egg whites.\" data-pin-title=\"Easy recipe for pistachio financiers\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Greased-mini-muffin-pan.jpg\" alt=\"A greased mini muffin pan. The wells were greased with softened butter to coat the bottom and sides.\" class=\"wp-image-39071\" style=\"width:undefinedpx;height:undefinedpx\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Greased-mini-muffin-pan.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Greased-mini-muffin-pan-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Greased-mini-muffin-pan-683x1024.jpg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Greased-mini-muffin-pan-768x1152.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Greased-mini-muffin-pan-1024x1536.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Greased-mini-muffin-pan-720x1080.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Greased-mini-muffin-pan-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Greased-mini-muffin-pan-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Greased-mini-muffin-pan-150x225.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p>While the financier batter chills, butter the <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Chicago metallic mini muffin pan\" href=\"https:\/\/amzn.to\/3G8NA3L\" data-linkid=\"39117\" data-shortcode=\"true\">mini muffin pan<\/a> with softened butter.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full is-resized\"><img decoding=\"async\" width=\"1200\" height=\"1800\" data-pin-description=\"Learn how to make the best pistachio financiers with this easy recipe! These little tea pistachio cakes are made with ground pistachios, brown butter, and egg whites, giving them a buttery and nutty flavour with a very pleasant, slightly chewy texture. This recipe includes gluten-free flour options too and is a great way to use up leftover egg whites.\" data-pin-title=\"Best mini pistachio tea cakes recipe\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Greased-and-floured-mini-muffin-pan.jpg\" alt=\"A greased and floured mini muffin pan ready to use for baking cakes and muffins without them sticking to the pan.\" class=\"wp-image-39070\" style=\"width:undefinedpx;height:undefinedpx\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Greased-and-floured-mini-muffin-pan.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Greased-and-floured-mini-muffin-pan-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Greased-and-floured-mini-muffin-pan-683x1024.jpg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Greased-and-floured-mini-muffin-pan-768x1152.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Greased-and-floured-mini-muffin-pan-1024x1536.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Greased-and-floured-mini-muffin-pan-720x1080.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Greased-and-floured-mini-muffin-pan-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Greased-and-floured-mini-muffin-pan-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Greased-and-floured-mini-muffin-pan-150x225.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p>Dust it with flour, tapping out the excess if you are not baking with silicone and\/or if you are worried your cakes will stick. Err on the side of caution if you aren't sure!<\/p>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full is-resized\"><img decoding=\"async\" width=\"1200\" height=\"1800\" data-pin-description=\"Learn how to make the best pistachio financiers with this easy recipe! These little tea pistachio cakes are made with ground pistachios, brown butter, and egg whites, giving them a buttery and nutty flavour with a very pleasant, slightly chewy texture. This recipe includes gluten-free flour options too and is a great way to use up leftover egg whites.\" data-pin-title=\"Easy recipe for sweet green pistachio financiers\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Scooping-chilled-pistachio-financier-batter-into-prepared-muffin-pan.jpg\" alt=\"Scooping pistachio financier batter into a greased and floured mini muffin pan before sprinkling the tops with chopped pistachios before baking.\" class=\"wp-image-39080\" style=\"width:undefinedpx;height:undefinedpx\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Scooping-chilled-pistachio-financier-batter-into-prepared-muffin-pan.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Scooping-chilled-pistachio-financier-batter-into-prepared-muffin-pan-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Scooping-chilled-pistachio-financier-batter-into-prepared-muffin-pan-683x1024.jpg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Scooping-chilled-pistachio-financier-batter-into-prepared-muffin-pan-768x1152.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Scooping-chilled-pistachio-financier-batter-into-prepared-muffin-pan-1024x1536.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Scooping-chilled-pistachio-financier-batter-into-prepared-muffin-pan-720x1080.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Scooping-chilled-pistachio-financier-batter-into-prepared-muffin-pan-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Scooping-chilled-pistachio-financier-batter-into-prepared-muffin-pan-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Scooping-chilled-pistachio-financier-batter-into-prepared-muffin-pan-150x225.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p>Divide the financiers batter between the wells of your mini muffin pan. Use a small <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"\u00be oz scoop\" href=\"https:\/\/amzn.to\/339ieJZ\" data-linkid=\"31786\" data-shortcode=\"true\">\u00be ounce disher<\/a> to make the job easy.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full is-resized\"><img decoding=\"async\" width=\"1200\" height=\"1800\" data-pin-description=\"Learn how to make the best pistachio financiers with this easy recipe! These little pistachio cakes are made with ground pistachios, brown butter, and egg whites, giving them a buttery and nutty flavour with a very pleasant, slightly chewy texture. This recipe includes gluten-free flour options too and is a great way to use up leftover egg whites.\" data-pin-title=\"Easy recipe for pistachio tea cakes\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Garnishing-pistachio-financiers-with-chopped-pistachio-before-baking.jpg\" alt=\"Scooping pistachio financier batter into a greased and floured mini muffin pan and sprinkling the tops with chopped pistachios before baking.\" class=\"wp-image-39069\" style=\"width:undefinedpx;height:undefinedpx\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Garnishing-pistachio-financiers-with-chopped-pistachio-before-baking.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Garnishing-pistachio-financiers-with-chopped-pistachio-before-baking-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Garnishing-pistachio-financiers-with-chopped-pistachio-before-baking-683x1024.jpg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Garnishing-pistachio-financiers-with-chopped-pistachio-before-baking-768x1152.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Garnishing-pistachio-financiers-with-chopped-pistachio-before-baking-1024x1536.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Garnishing-pistachio-financiers-with-chopped-pistachio-before-baking-720x1080.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Garnishing-pistachio-financiers-with-chopped-pistachio-before-baking-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Garnishing-pistachio-financiers-with-chopped-pistachio-before-baking-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Garnishing-pistachio-financiers-with-chopped-pistachio-before-baking-150x225.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p>Garnish the pistachio financiers with a little coarsely chopped pistachio to decorate them before baking. <\/p>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full is-resized\"><img decoding=\"async\" width=\"1200\" height=\"1800\" data-pin-description=\"Learn how to make the best pistachio financiers with this easy recipe! These little tea pistachio cakes are made with ground pistachios, brown butter, and egg whites, giving them a buttery and nutty flavour with a very pleasant, slightly chewy texture. This recipe includes gluten-free flour options too and is a great way to use up leftover egg whites.\" data-pin-title=\"Easy pistachio financier cakes recipe\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financiers-before-baking.jpg\" alt=\"Pistachio financiers before baking in a mini muffin pan.\" class=\"wp-image-39075\" style=\"width:undefinedpx;height:undefinedpx\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financiers-before-baking.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financiers-before-baking-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financiers-before-baking-683x1024.jpg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financiers-before-baking-768x1152.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financiers-before-baking-1024x1536.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financiers-before-baking-720x1080.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financiers-before-baking-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financiers-before-baking-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financiers-before-baking-150x225.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p>Bake the financiers at 350 \u00b0F (175 \u00b0C).<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full is-resized\"><img decoding=\"async\" width=\"1200\" height=\"1800\" data-pin-description=\"Learn how to make the best pistachio financiers with this easy recipe! These little tea pistachio cakes are made with ground pistachios, brown butter, and egg whites, giving them a buttery and nutty flavour with a very pleasant, slightly chewy texture. This recipe includes gluten-free flour options too and is a great way to use up leftover egg whites.\" data-pin-title=\"Easy pistachio tea cakes recipe\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financiers-after-baking.jpg\" alt=\"Pistachio financiers after baking in a mini muffin pan.\" class=\"wp-image-39074\" style=\"width:undefinedpx;height:undefinedpx\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financiers-after-baking.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financiers-after-baking-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financiers-after-baking-683x1024.jpg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financiers-after-baking-768x1152.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financiers-after-baking-1024x1536.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financiers-after-baking-720x1080.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financiers-after-baking-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financiers-after-baking-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financiers-after-baking-150x225.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p>Bake them until golden brown and set for about 16 minutes.<\/p>\n<\/div>\n<\/div>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img decoding=\"async\" width=\"1200\" height=\"1800\" data-pin-description=\"Learn how to make the best pistachio financiers with this easy recipe! These little tea pistachio cakes are made with ground pistachios, brown butter, and egg whites, giving them a buttery and nutty flavour with a very pleasant, slightly chewy texture. This recipe includes gluten-free flour options too and is a great way to use up leftover egg whites.\" data-pin-title=\"Easy pistachio financiers recipe\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Transferring-pistachio-financiers-to-a-cooling-rack.jpg\" alt=\"Transferring freshly baked pistachio financiers from a mini muffin pan to a cooling rack using a mini offset spatula to lift them.\" class=\"wp-image-39082\" style=\"width:undefinedpx;height:undefinedpx\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Transferring-pistachio-financiers-to-a-cooling-rack.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Transferring-pistachio-financiers-to-a-cooling-rack-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Transferring-pistachio-financiers-to-a-cooling-rack-683x1024.jpg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Transferring-pistachio-financiers-to-a-cooling-rack-768x1152.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Transferring-pistachio-financiers-to-a-cooling-rack-1024x1536.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Transferring-pistachio-financiers-to-a-cooling-rack-720x1080.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Transferring-pistachio-financiers-to-a-cooling-rack-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Transferring-pistachio-financiers-to-a-cooling-rack-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Transferring-pistachio-financiers-to-a-cooling-rack-150x225.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p>Unmould them as soon as they have set and transfer them to a wire rack to avoid any condensation or moisture building up on the edges.<\/p>\n\n\n\n<h2 id=\"financiers-faqs\"   class=\"wp-block-heading\">Financiers FAQs<\/h2>\n\n\n\n<div class=\"schema-faq wp-block-yoast-faq-block\"><div class=\"schema-faq-section\" id=\"faq-question-1680188452657\"><strong class=\"schema-faq-question\">Why is it called a financier?<\/strong> <p class=\"schema-faq-answer\">Traditionally, financiers are baked in rectangular moulds that resemble gold bars. The word financier refers to money.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1680188516350\"><strong class=\"schema-faq-question\">How are financiers and madeleines different?<\/strong> <p class=\"schema-faq-answer\">The number one difference between financier cakes and madeleines is the mould they are baked in. Financiers traditionally are baked in small rectangular moulds (or sometimes round\/oval moulds), while madeleines are baked in small seashell-shaped moulds. Financiers are made with nut flour (ground almond in the classic financier), while madeleines do not have any nuts and are often citrus-flavoured. The classic madeleine is orange-flavoured.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1707333091305\"><strong class=\"schema-faq-question\">How do you store financiers?<\/strong> <p class=\"schema-faq-answer\">Financiers have the best texture a few hours after they are baked: these French tea cakes are slightly chewy and crunchy on the outside on the day they are baked and have a soft crumb inside. Store them in an airtight container or wrapped tightly in foil. The edges will lose their crunchy texture but will stay chewy for a day or two. The flavour improves with time.<br\/>You can also freeze them. Unwrap and defrost overnight in the refrigerator to avoid any condensation or moisture build-up on the surface of the cakes, or 1 hour before serving on the counter at room temperature.<\/p> <\/div> <\/div>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img decoding=\"async\" width=\"1200\" height=\"1800\" data-pin-description=\"Learn how to make the best pistachio financiers with this easy recipe! These little tea pistachio cakes are made with ground pistachios, brown butter, and egg whites, giving them a buttery and nutty flavour with a very pleasant, slightly chewy texture. This recipe includes gluten-free flour options too and is a great way to use up leftover egg whites.\" data-pin-title=\"Recipe for mini pistachio financier cakes\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financiers-made-with-ground-pistachio.jpg\" alt=\"A pink plate with pistachio financiers.\" class=\"wp-image-39077\" style=\"width:undefinedpx;height:undefinedpx\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financiers-made-with-ground-pistachio.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financiers-made-with-ground-pistachio-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financiers-made-with-ground-pistachio-683x1024.jpg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financiers-made-with-ground-pistachio-768x1152.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financiers-made-with-ground-pistachio-1024x1536.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financiers-made-with-ground-pistachio-720x1080.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financiers-made-with-ground-pistachio-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financiers-made-with-ground-pistachio-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financiers-made-with-ground-pistachio-150x225.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<h2 id=\"other-financier-recipes-to-try\"   class=\"wp-block-heading\">Other Financier Recipes to Try<\/h2>\n\n\n\n<p><strong>Financiers are very versatile and are a great canvas for playing with flavours and also for baking with fresh fruit:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>incorporate <strong>shredded coconut and golden yellow kiwis<\/strong> to make these kiwi <a href=\"https:\/\/bakeschool.com\/sungold-kiwi-coconut-financiers\/\">coconut financiers<\/a> &nbsp;<\/li>\n\n\n\n<li>top them with <strong>summer berries<\/strong> like blueberries and raspberries to make <a href=\"https:\/\/bakeschool.com\/berry-financiers\/\">berry financiers<\/a><\/li>\n\n\n\n<li>make them with <strong>chestnut flour<\/strong>, yielding a sweet cake that is the perfect contrast for <strong>tart cranberries<\/strong>, like in these gluten-free cranberry <a href=\"https:\/\/bakeschool.com\/cranberry-chestnut-financiers\/\">chestnut financiers<\/a><\/li>\n\n\n\n<li>incorporate<strong> tahini<\/strong> into the batter and <strong>kumquats<\/strong>, which are like miniature oranges to make <a href=\"https:\/\/bakeschool.com\/sesame-kumquat-financiers\/\">sesame kumquat financiers<\/a>.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img decoding=\"async\" width=\"1200\" height=\"1800\" data-pin-description=\"Learn how to make the best pistachio financiers with this easy recipe! These little tea pistachio cakes are made with ground pistachios, brown butter, and egg whites, giving them a buttery and nutty flavour with a very pleasant, slightly chewy texture. This recipe includes gluten-free flour options too and is a great way to use up leftover egg whites.\" data-pin-title=\"Pistachio tea cakes recipe\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financier-cakes-recipe.jpg\" alt=\"Mini pistachio tea cakes on pink plates, ready to be eaten.\" class=\"wp-image-39073\" style=\"width:undefinedpx;height:undefinedpx\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financier-cakes-recipe.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financier-cakes-recipe-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financier-cakes-recipe-683x1024.jpg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financier-cakes-recipe-768x1152.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financier-cakes-recipe-1024x1536.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financier-cakes-recipe-720x1080.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financier-cakes-recipe-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financier-cakes-recipe-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financier-cakes-recipe-150x225.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p class=\"has-text-align-center has-background\" style=\"background-color:#ffeebe\">If you tried this&nbsp;<strong>recipe for pistachio financiers<\/strong>&nbsp;(or any other recipe on my website), please leave a \u2b50&nbsp;<strong>star rating<\/strong>&nbsp;and let me know how it went in the&nbsp;<strong>comments&nbsp;below<\/strong>. I love hearing from you!<\/p>\n\n\n<div id=\"recipe\"><\/div><h2 id=\"%f0%9f%93%96-recipe\"   class=\"feast-recipe-heading\">\ud83d\udcd6 Recipe<\/h2><div id=\"wprm-recipe-container-7562\" class=\"wprm-recipe-container\" data-recipe-id=\"7562\" data-servings=\"24\"><div class=\"wprm-recipe wprm-recipe-template-tbs-chic-template\"><div class=\"wprm-container-float-right\">\n    <div class=\"wprm-recipe-image wprm-block-image-rounded\"><img decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;border-radius: 3px;\" width=\"250\" height=\"250\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financiers-recipe-300x300.jpg\" class=\"attachment-250x250 size-250x250\" alt=\"A pink plate with pistachio financiers, one of them broken open to show the crumb.\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financiers-recipe-300x300.jpg 300w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financiers-recipe-1024x1024.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financiers-recipe-150x150.jpg 150w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financiers-recipe-768x768.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financiers-recipe-500x500.jpg 500w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financiers-recipe-720x720.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financiers-recipe-360x360.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financiers-recipe-180x180.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financiers-recipe-96x96.jpg 96w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financiers-recipe.jpg 1200w\" sizes=\"(max-width: 250px) 100vw, 250px\" \/><\/div>\n<\/div>\n<h2 id=\"pistachio-financiers\"   class=\"wprm-recipe-name wprm-block-text-bold\">Pistachio Financiers<\/h2>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-separate wprm-block-text-light wprm-recipe-author-container\" style=\"\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">Author<\/span><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-author-label\" aria-hidden=\"true\">Author : <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-light\"><a href=\"https:\/\/bakeschool.com\/meet-janice\/\" target=\"_self\">Janice Lawandi<\/a><\/span><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">Learn how to make pistachio financiers with this easy recipe. These little pistachio cakes are made with ground pistachio and brown butter, which create a sweet, nutty tea cake!<\/span><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<style>#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #f9ba11; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #f9ba11; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #f9ba11; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #f9ba11; }<\/style><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"0\" height=\"0\" style=\"display:block;width:0px;height:0px\"><defs><linearGradient id=\"wprm-recipe-user-rating-0-33\"><stop offset=\"0%\" stop-opacity=\"1\" \/><stop offset=\"33%\" stop-opacity=\"1\" \/><stop offset=\"33%\" stop-opacity=\"0\" \/><stop offset=\"100%\" stop-opacity=\"0\" \/><\/linearGradient><\/defs><defs><linearGradient id=\"wprm-recipe-user-rating-0-50\"><stop offset=\"0%\" stop-opacity=\"1\" \/><stop offset=\"50%\" stop-opacity=\"1\" \/><stop offset=\"50%\" stop-opacity=\"0\" \/><stop offset=\"100%\" stop-opacity=\"0\" \/><\/linearGradient><\/defs><defs><linearGradient id=\"wprm-recipe-user-rating-0-66\"><stop offset=\"0%\" stop-opacity=\"1\" \/><stop offset=\"66%\" stop-opacity=\"1\" \/><stop offset=\"66%\" stop-opacity=\"0\" \/><stop offset=\"100%\" stop-opacity=\"0\" \/><\/linearGradient><\/defs><\/svg><div id=\"wprm-recipe-user-rating-0\" class=\"wprm-recipe-rating wprm-recipe-rating-recipe-7562 wprm-user-rating wprm-recipe-rating-inline wprm-user-rating-not-voted wprm-user-rating-allowed\" data-recipe=\"7562\" data-average=\"5\" data-count=\"1\" data-total=\"5\" data-user=\"0\" data-decimals=\"2\"data-modal-uid=\"user-rating\"><span class=\"wprm-rating-star wprm-rating-star-1 wprm-rating-star-full\" data-rating=\"1\" data-color=\"#f9ba11\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 1 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#f9ba11\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-2 wprm-rating-star-full\" data-rating=\"2\" data-color=\"#f9ba11\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 2 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#f9ba11\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-3 wprm-rating-star-full\" data-rating=\"3\" data-color=\"#f9ba11\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 3 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#f9ba11\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-4 wprm-rating-star-full\" data-rating=\"4\" data-color=\"#f9ba11\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 4 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#f9ba11\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-5 wprm-rating-star-full\" data-rating=\"5\" data-color=\"#f9ba11\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 5 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#f9ba11\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><div class=\"wprm-recipe-rating-details wprm-block-text-normal\"><span class=\"wprm-recipe-rating-average\">5<\/span> from 1 vote<\/div><\/div>\n<div class=\"wprm-prevent-sleep wprm-toggle-switch-container\" style=\"display:none;\"><label id=\"wprm-toggle-switch-3598522246\" class=\"wprm-toggle-switch wprm-toggle-switch-rounded wprm-toggle-switch-outside\"><input type=\"checkbox\" id=\"wprm-prevent-sleep-checkbox-3598522246\" class=\"wprm-prevent-sleep-checkbox\" \/><span class=\"wprm-toggle-switch-slider\" style=\"--switch-height: 20px;\"><\/span><span class=\"wprm-toggle-switch-label wprm-prevent-sleep-label wprm-block-text-bold\">Cook Mode<\/span><\/label><span class=\"wprm-prevent-sleep-description wprm-block-text-normal\">Prevent your screen from going dark<\/span><\/div>\n<div class=\"wprm-spacer\" style=\"height: 25px;\"><\/div>\n<div class=\"wprm-template-chic-buttons wprm-container-columns-spaced-middle wprm-container-columns-gutter\">\n\t<a href=\"https:\/\/bakeschool.com\/wprm_print\/pistachio-financiers\" style=\"color: #ffffff;background-color: #181860;border-color: #5A822B;border-radius: 3px;padding: 10px 5px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-wide-button wprm-recipe-link-wide-button wprm-color-accent\" data-recipe-id=\"7562\" data-template=\"\" target=\"_blank\" rel=\"nofollow\"><span class=\"wprm-recipe-icon wprm-recipe-print-icon\"><svg width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g fill=\"#ffffff\"><g><path d=\"M17.5454,0.0005 C18.2904,0.0005 18.9004,0.6105 18.9004,1.3565 L18.9004,1.3565 L18.9004,4.9445 L21.9904,4.9445 C23.0954,4.9445 24.0004,5.8485 24.0004,6.9535 L24.0004,6.9535 L24.0004,17.2415 C24.0004,18.3465 23.0954,19.2505 21.9904,19.2505 L21.9904,19.2505 L19.8414,19.2505 L19.8414,22.2795 C19.8414,23.1725 19.1104,23.9035 18.2174,23.9035 L18.2174,23.9035 L5.7834,23.9035 C4.8894,23.9035 4.1594,23.1725 4.1594,22.2795 L4.1594,22.2795 L4.1594,19.2505 L2.0104,19.2505 C0.9044,19.2505 0.0004,18.3465 0.0004,17.2415 L0.0004,17.2415 L0.0004,6.9535 C0.0004,5.8485 0.9044,4.9445 2.0104,4.9445 L2.0104,4.9445 L5.0984,4.9445 L5.0984,1.3565 C5.0984,0.6105 5.7094,0.0005 6.4554,0.0005 L6.4554,0.0005 Z M17.8414,15.5975 L6.1594,15.5975 L6.1594,21.9035 L17.8414,21.9035 L17.8414,15.5975 Z M21.9904,6.9445 L2.0104,6.9445 L2.0004,17.2415 L4.1594,17.2425 L4.1594,15.2215 C4.1594,14.3285 4.8894,13.5975 5.7834,13.5975 L5.7834,13.5975 L18.2174,13.5975 C19.1104,13.5975 19.8414,14.3285 19.8414,15.2215 L19.8414,15.2215 L19.8414,17.2495 L21.9904,17.2505 L22.0004,6.9535 L21.9904,6.9445 Z M6.1632,9.1318 C6.7902,9.1318 7.2992,9.6408 7.2992,10.2678 C7.2992,10.8948 6.7902,11.4028 6.1632,11.4028 L6.1632,11.4028 L5.0992,11.4028 C4.4722,11.4028 3.9632,10.8948 3.9632,10.2678 C3.9632,9.6408 4.4722,9.1318 5.0992,9.1318 L5.0992,9.1318 Z M16.6304,2.2715 L7.3704,2.2715 L7.3704,4.6845 L16.6304,4.6845 L16.6304,2.2715 Z\"><\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<a href=\"https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fbakeschool.com%2Fpistachio-financiers-from-la-tartine-gourmande-recipes-for-an-inspired-life%2F&amp;media=https%3A%2F%2Fbakeschool.com%2Fwp-content%2Fuploads%2F2023%2F03%2FPistachio-financiers-recipe.jpg&amp;description=Pistachio+Financiers&amp;is_video=false\" target=\"_blank\" rel=\"nofollow noopener\" data-recipe=\"7562\" data-url=\"https:\/\/bakeschool.com\/pistachio-financiers-from-la-tartine-gourmande-recipes-for-an-inspired-life\/\" data-media=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financiers-recipe.jpg\" data-description=\"Pistachio Financiers\" data-repin=\"\" role=\"button\" style=\"color: #d0021b;background-color: #ffffff;border-color: #d0021b;border-radius: 3px;padding: 10px 5px;\" class=\"wprm-recipe-pin wprm-recipe-link wprm-block-text-normal wprm-recipe-pin-wide-button wprm-recipe-link-wide-button wprm-color-accent\"><span class=\"wprm-recipe-icon wprm-recipe-pin-icon\"><svg width=\"17px\" height=\"20px\" viewBox=\"0 0 17 20\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g transform=\"translate(-4.000000, -2.000000)\" fill=\"#d0021b\"><path d=\"M10.7636728,15.2276266 C10.2077317,17.980299 9.52955405,20.6201377 7.52087891,22 C6.90029349,17.8380815 8.43177606,14.7128228 9.14286352,11.3948064 C7.93107647,9.46487979 9.28860706,5.58269488 11.8449959,6.53943073 C14.9902356,7.71595725 9.12053185,13.7114236 13.0614843,14.4612976 C17.1752134,15.2429061 18.8547902,7.71125585 16.3042782,5.26182401 C12.6183769,1.72519235 5.57332202,5.18072478 6.43955583,10.2441376 C6.65111904,11.4829577 8.00277289,11.8578948 6.98021737,13.5668554 C4.62128758,13.0720325 3.91607687,11.3125318 4.00775427,8.9665309 C4.15349781,5.12783398 7.65604429,2.43980586 11.1691689,2.06721954 C15.6119964,1.59707907 19.7821423,3.61045562 20.3580644,7.56198625 C21.0056829,12.0224439 18.3529153,16.8531372 13.6009705,16.5052333 C12.313961,16.4100298 11.7732994,15.8070747 10.7636728,15.2276266\"><\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n    \n<span class=\"wprm-recipe-grow-container\"><a href=\"https:\/\/app.grow.me\" target=\"_blank\" rel=\"nofollow noreferrer\" style=\"color: #ffffff;background-color: #d81860;border-color: #d81860;border-radius: 0px;padding: 10px 5px;\" class=\"wprm-recipe-grow-not-saved wprm-recipe-grow wprm-recipe-link wprm-block-text-bold wprm-recipe-link-wide-button wprm-color-accent\" data-recipe-id=\"7562\"><span class=\"wprm-recipe-icon wprm-recipe-grow-icon wprm-recipe-grow-not-saved-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 16 16\"><g class=\"nc-icon-wrapper\" stroke-width=\"1\" fill=\"#333333\" stroke=\"#333333\"><path fill=\"none\" stroke=\"#333333\" stroke-linecap=\"round\" stroke-linejoin=\"round\" stroke-miterlimit=\"10\" d=\"M11.5,0.5 C9.982,0.5,8.678,1.355,8,2.601C7.322,1.355,6.018,0.5,4.5,0.5c-2.209,0-4,1.791-4,4c0,4,7.5,11,7.5,11s7.5-7,7.5-11 C15.5,2.291,13.709,0.5,11.5,0.5z\" data-cap=\"butt\"\/> <\/g><\/svg><\/span> Save Recipe<\/a><a href=\"https:\/\/app.grow.me\" target=\"_blank\" rel=\"nofollow noreferrer\" style=\"color: #ffffff;background-color: #d81860;border-color: #d81860;border-radius: 0px;padding: 10px 5px;display: none;\" class=\"wprm-recipe-grow-saved wprm-recipe-grow wprm-recipe-link wprm-block-text-bold wprm-recipe-link-wide-button wprm-color-accent\" data-recipe-id=\"7562\"><span class=\"wprm-recipe-icon wprm-recipe-grow-icon wprm-recipe-grow-saved-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 16 16\"><g class=\"nc-icon-wrapper\" fill=\"#333333\"><path fill=\"#333333\" d=\"M11.6,0C10.1,0,8.8,0.8,8,2C7.2,0.8,5.9,0,4.4,0C2,0,0,2,0,4.4c0,4.4,8,10.9,8,10.9s8-6.5,8-10.9 C16,2,14,0,11.6,0z\"\/><\/g><\/svg><\/span> Saved Recipe<\/a><\/span>\n<\/div>\n<div class=\"wprm-spacer\" style=\"height: 20px;\"><\/div>\n<div class=\"wprm-icon-shortcode wprm-icon-shortcode-separate wprm-align-center wprm-icon-decoration-line\" style=\"font-size: 24px;height: 24px;\"><div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><span class=\"wprm-recipe-icon\" aria-hidden=\"true\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#181860\" d=\"M21,11h2.949C23.466,5.181,18.819,0.534,13,0.051V3h-2V0.051C5.181,0.534,0.534,5.181,0.051,11H3v2H0.051C0.534,18.819,5.181,23.466,11,23.949V21h2v2.949c5.819-0.484,10.466-5.13,10.949-10.949H21V11z M17,13h-5.535L6.613,5.723l1.664-1.109L12.535,11H17V13z\"\/><\/g><\/svg><\/span> <div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-none wprm-recipe-table-borders-inside\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep Time <\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">20<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase wprm-recipe-time-label wprm-recipe-cook-time-label\">Cook Time <\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes\">16<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-custom-time-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase wprm-recipe-time-label wprm-recipe-custom-time-label\">Chill time <\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-custom_time wprm-recipe-custom_time-hours\">1<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> hour<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-custom_time-unit wprm-recipe-custom_timeunit-hours\" aria-hidden=\"true\">hr<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase wprm-recipe-time-label wprm-recipe-total-time-label\">Total Time <\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-total_time wprm-recipe-total_time-hours\">1<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> hour<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-total_time-unit wprm-recipe-total_timeunit-hours\" aria-hidden=\"true\">hr<\/span> <span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">36<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-container-columns-spaced\">\n\t<div>\n    \t<div class=\"wprm-icon-shortcode wprm-icon-shortcode-separate wprm-align-center wprm-icon-decoration-line\" style=\"font-size: 24px;height: 24px;\"><div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><span class=\"wprm-recipe-icon\" aria-hidden=\"true\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path data-color=\"color-2\" fill=\"#181860\" d=\"M9,9c0.6,0,1-0.4,1-1V4c0-0.6-0.4-1-1-1S8,3.4,8,4v4C8,8.6,8.4,9,9,9z\"\/><path data-color=\"color-2\" fill=\"#181860\" d=\"M4,12c0.6,0,1-0.4,1-1V7c0-0.6-0.4-1-1-1S3,6.4,3,7v4C3,11.6,3.4,12,4,12z\"\/><path data-color=\"color-2\" fill=\"#181860\" d=\"M14,12c0.6,0,1-0.4,1-1V7c0-0.6-0.4-1-1-1s-1,0.4-1,1v4C13,11.6,13.4,12,14,12z\"\/><path fill=\"#181860\" d=\"M23,14h-5H1c-0.6,0-1,0.4-1,1v3c0,1.7,1.3,3,3,3h13c1.7,0,3-1.3,3-3v-1h4c0.6,0,1-0.4,1-1v-1C24,14.4,23.6,14,23,14z\"\/><\/g><\/svg><\/span> <div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><\/div>\n\t\t<div class=\"wprm-recipe-meta-container wprm-recipe-custom-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-none wprm-recipe-table-borders-inside\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-course-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase wprm-recipe-tag-label wprm-recipe-course-label\">Course <\/span><span class=\"wprm-recipe-course wprm-block-text-normal\">Dessert<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-normal\">French<\/span><\/div><\/div>\n    <\/div>\n    <div>\n        <div class=\"wprm-icon-shortcode wprm-icon-shortcode-separate wprm-align-center wprm-icon-decoration-line\" style=\"font-size: 24px;height: 24px;\"><div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><span class=\"wprm-recipe-icon\" aria-hidden=\"true\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#181860\" d=\"M10,0C9.4,0,9,0.4,9,1v4H7V1c0-0.6-0.4-1-1-1S5,0.4,5,1v4H3V1c0-0.6-0.4-1-1-1S1,0.4,1,1v8c0,1.7,1.3,3,3,3v10c0,1.1,0.9,2,2,2s2-0.9,2-2V12c1.7,0,3-1.3,3-3V1C11,0.4,10.6,0,10,0z\"\/><path data-color=\"color-2\" fill=\"#181860\" d=\"M19,0c-3.3,0-6,2.7-6,6v9c0,0.6,0.4,1,1,1h2v6c0,1.1,0.9,2,2,2s2-0.9,2-2V1C20,0.4,19.6,0,19,0z\"\/><\/g><\/svg><\/span> <div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><\/div>\n\t\t<div class=\"wprm-recipe-meta-container wprm-recipe-custom-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-none wprm-recipe-table-borders-inside\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-servings-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase wprm-recipe-servings-label\">Servings <\/span><span class=\"wprm-recipe-servings-with-unit\"><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-7562 wprm-recipe-servings-adjustable-tooltip wprm-block-text-normal\" data-recipe=\"7562\" aria-label=\"Adjust recipe servings\">24<\/span> <span class=\"wprm-recipe-servings-unit wprm-recipe-details-unit wprm-block-text-normal\">mini cakes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-nutrition-container wprm-recipe-calories-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase wprm-recipe-nutrition-label wprm-recipe-calories-label\">Calories <\/span><span class=\"wprm-recipe-nutrition-with-unit\"><span class=\"wprm-recipe-details wprm-recipe-nutrition wprm-recipe-calories wprm-block-text-normal\">248<\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-nutrition-unit wprm-recipe-calories-unit wprm-block-text-normal\">kcal<\/span><\/span><\/div><\/div>\n    <\/div>\n<\/div>\n<div id=\"recipe-7562-equipment\" class=\"wprm-recipe-equipment-container wprm-block-text-normal\" data-recipe=\"7562\"><h3 class=\"wprm-recipe-header wprm-recipe-equipment-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line\" style=\"\">Equipment<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><\/h3><div class=\"wprm-spacer\" style=\"height: 22px;\"><\/div><ul class=\"wprm-recipe-equipment wprm-recipe-equipment-list\"><li class=\"wprm-recipe-equipment-item\" style=\"list-style-type: none;\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-0\" class=\"wprm-checkbox\" aria-label=\"Mini processor\"><label for=\"wprm-checkbox-0\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><div class=\"wprm-recipe-equipment-name\"><a href=\"https:\/\/amzn.to\/3s7vwjU\" class=\"wprm-recipe-equipment-link\" target=\"_blank\" rel=\"nofollow\">Mini processor<\/a><\/div><\/li><li class=\"wprm-recipe-equipment-item\" style=\"list-style-type: none;\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-1\" class=\"wprm-checkbox\" aria-label=\"OXO balloon whisk\"><label for=\"wprm-checkbox-1\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><div class=\"wprm-recipe-equipment-name\"><a href=\"https:\/\/amzn.to\/3JjTEFY\" class=\"wprm-recipe-equipment-link\" target=\"_blank\" rel=\"nofollow\">OXO balloon whisk<\/a><\/div><\/li><li class=\"wprm-recipe-equipment-item\" style=\"list-style-type: none;\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-2\" class=\"wprm-checkbox\" aria-label=\"Mini muffin pan non-stick\"><label for=\"wprm-checkbox-2\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><div class=\"wprm-recipe-equipment-name\"><a href=\"https:\/\/amzn.to\/3KjHEaB\" class=\"wprm-recipe-equipment-link\" target=\"_blank\" rel=\"nofollow\">Mini muffin pan non-stick<\/a><\/div><\/li><\/ul><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-call-to-action wprm-call-to-action-simple\" style=\"color: #333333;background-color: #fcf3db;margin: 0px;padding-top: 10px;padding-bottom: 10px;\"><span class=\"wprm-recipe-icon wprm-call-to-action-icon\"><svg width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g fill=\"#f9ba11\"><path d=\"M23.0003,3.36572875e-15 C23.0316387,0.000317919689 23.0536425,0.00151109438 23.0755909,0.0036138599 L23.0003,3.36572875e-15 C23.0419819,3.36572875e-15 23.0830681,0.00322127478 23.1234112,0.00947749182 C23.1407517,0.0123470995 23.1589186,0.0158140355 23.1770055,0.0199094972 C23.1927102,0.0232043388 23.2078903,0.0270981267 23.2229413,0.0314207845 C23.2373137,0.0358562825 23.2513595,0.040309618 23.2653331,0.0451495221 C23.2866031,0.0522017473 23.3077746,0.0605080776 23.3286321,0.0696621675 C23.3382508,0.0741632281 23.3476385,0.0784787431 23.3569809,0.0829754814 C23.3781618,0.0929340076 23.3990319,0.104054222 23.4195268,0.116025011 C23.4335023,0.124343766 23.4473662,0.132918622 23.4610918,0.141916689 C23.4796908,0.154029591 23.4976803,0.166771745 23.5153154,0.180181753 C23.5215871,0.184990661 23.5280204,0.19000071 23.5344156,0.195109815 C23.586634,0.236855816 23.6353658,0.284328743 23.6802654,0.336947065 C23.6902854,0.348910836 23.7001798,0.361023076 23.7099116,0.373439419 C23.7250854,0.392462885 23.7395122,0.412025738 23.7534415,0.432151928 C23.7562299,0.43664277 23.7593476,0.44121751 23.7624447,0.4458273 L23.769238,0.455541135 C23.7909293,0.488457379 23.811321,0.522788367 23.8303136,0.558408405 L23.7624447,0.4458273 C23.7930109,0.491322665 23.8205847,0.538758404 23.8451908,0.587752207 C23.8589849,0.614619568 23.8717651,0.64234537 23.8837139,0.670714903 C23.8916909,0.69034202 23.8993981,0.709868171 23.9066758,0.729569234 C23.9667944,0.891355027 24.0003,1.07231394 24.0003,1.26315789 C24.0003,1.37052085 23.989696,1.47475535 23.9697388,1.57428146 C23.967148,1.58490156 23.9648139,1.59593416 23.9623606,1.60693038 C23.9555487,1.63944278 23.9473725,1.67108415 23.9382567,1.70214932 C23.9328014,1.7194493 23.9272838,1.73710073 23.9214435,1.75461133 C23.9130937,1.78057383 23.9038746,1.80572912 23.8940331,1.83042064 C23.8871468,1.84713902 23.8798952,1.86440489 23.8723095,1.8814851 C23.8602176,1.90903343 23.8474942,1.93526551 23.8340529,1.96084342 C23.8267188,1.97460628 23.8189413,1.9887999 23.8109117,2.00282261 C23.789491,2.04037757 23.7665296,2.07615951 23.742116,2.11025074 C23.7361292,2.11837436 23.730366,2.12620343 23.7245111,2.13395705 C23.7018558,2.16426076 23.6779391,2.193016 23.6529446,2.22023557 C23.6511671,2.22181835 23.6491147,2.22403628 23.6470534,2.22624593 C22.2271772,3.74833439 21.6647271,4.65602375 21.4043432,6.25622236 L21.313921,6.9057026 C21.0634824,8.84220504 20.486405,13.8251595 19.5858719,21.8291803 C19.4531115,23.0090189 18.6885169,23.9016995 17.7616677,23.9923977 L17.605771,24 L7.04340288,24 C6.03281327,24 5.18975734,23.05054 5.06049935,21.8040728 L5.04653242,21.6149567 L4.1993,2.526 L4.09147292,2.52631579 C2.6590264,2.52631579 2.05156336,3.19209822 2.00342832,4.83304006 L2.0003,5.05263158 L2.0003,10.2119816 C2.0003,10.9096044 1.55258475,11.4751395 1.0003,11.4751395 C0.487464161,11.4751395 0.0647928393,10.9875098 0.00702773133,10.3592925 L0.0003,10.2119816 L0.0003,5.05263158 C0.0003,1.9313089 1.41899303,0.112409326 3.85967681,0.00503921635 L4.09147292,3.36572875e-15 L23.0003,3.36572875e-15 Z M20.5851703,2.52607109 L6.2023,2.526 L7.04340288,21.4736842 L17.605771,21.4736842 L18.9326769,9.85721503 C19.1364011,8.12389009 19.2843546,6.91171982 19.3767646,6.21889335 L19.3924957,6.1020206 C19.5921836,4.63305189 19.951032,3.55981979 20.5851703,2.52607109 Z M14,15.1578947 C14.5522847,15.1578947 15,15.7234298 15,16.4210526 C15,17.0688453 14.6139598,17.6027459 14.1166211,17.6757123 L14,17.6842105 L10,17.6842105 C9.44771525,17.6842105 9,17.1186755 9,16.4210526 C9,15.77326 9.38604019,15.2393594 9.88337887,15.1663929 L10,15.1578947 L14,15.1578947 Z M14,10.1052632 C14.5522847,10.1052632 15,10.6707982 15,11.3684211 C15,12.0162137 14.6139598,12.5501143 14.1166211,12.6230808 L14,12.6315789 L10,12.6315789 C9.44771525,12.6315789 9,12.0660439 9,11.3684211 C9,10.7206284 9.38604019,10.1867278 9.88337887,10.1137613 L10,10.1052632 L14,10.1052632 Z M14,5.05263158 C14.5522847,5.05263158 15,5.61816663 15,6.31578947 C15,6.96358211 14.6139598,7.49748273 14.1166211,7.57044918 L14,7.57894737 L10,7.57894737 C9.44771525,7.57894737 9,7.01341232 9,6.31578947 C9,5.66799683 9.38604019,5.13409622 9.88337887,5.06112977 L10,5.05263158 L14,5.05263158 Z\"><\/path><\/g><\/g><\/svg><\/span> <span class=\"wprm-call-to-action-text-container\"><span class=\"wprm-call-to-action-header\" style=\"color: #333333;\">Need measurements in CUPS<\/span><span class=\"wprm-call-to-action-text\">Use the button options below to switch from Metric to US measurements! It's that easy!<\/span><\/span><\/div>\n<div id=\"recipe-7562-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-7562-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"7562\" data-servings=\"24\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line wprm-header-has-actions wprm-header-has-actions\" style=\"\">Ingredients<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div>&nbsp;<div class=\"wprm-unit-conversion-container wprm-unit-conversion-container-7562 wprm-unit-conversion-container-buttons wprm-block-text-normal\" style=\"background-color: #ffffff;border-color: #181860;color: #181860;border-radius: 3px;\"><button class=\"wprm-unit-conversion wprmpuc-active\" data-system=\"1\" data-recipe=\"7562\" style=\"background-color: #181860;color: #ffffff;\" aria-label=\"Change unit system to Metric\">Metric<\/button><button class=\"wprm-unit-conversion\" data-system=\"2\" data-recipe=\"7562\" style=\"background-color: #181860;color: #ffffff;border-left: 1px solid #181860;\" aria-label=\"Change unit system to US\">US<\/button><\/div>&nbsp;<div class=\"wprm-recipe-adjustable-servings-container wprm-recipe-adjustable-servings-7562-container wprm-toggle-container wprm-toggle-buttons-container wprm-block-text-normal\" style=\"--wprm-toggle-button-accent: #181860;\"><button class=\"wprm-recipe-adjustable-servings wprm-toggle\" data-multiplier=\"0.5\" data-servings=\"24\" data-recipe=\"7562\" aria-label=\"Adjust servings by 0.5x\">0.5x<\/button><button class=\"wprm-recipe-adjustable-servings wprm-toggle wprm-toggle-active\" data-multiplier=\"1\" data-servings=\"24\" data-recipe=\"7562\" aria-label=\"Adjust servings by 1x\">1x<\/button><button class=\"wprm-recipe-adjustable-servings wprm-toggle\" data-multiplier=\"2\" data-servings=\"24\" data-recipe=\"7562\" aria-label=\"Adjust servings by 2x\">2x<\/button><button class=\"wprm-recipe-adjustable-servings wprm-toggle\" data-multiplier=\"3\" data-servings=\"24\" data-recipe=\"7562\" aria-label=\"Adjust servings by 3x\">3x<\/button><\/div><\/h3><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"1\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-3\" class=\"wprm-checkbox\" aria-label=\"&nbsp;115&#032;grams&#032;unsalted butter\"><label for=\"wprm-checkbox-3\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">115<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">grams<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">unsalted butter<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"0\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-4\" class=\"wprm-checkbox\" aria-label=\"&nbsp;90&#032;grams&#032;shelled unsalted pistachios&#032;ground\"><label for=\"wprm-checkbox-4\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">90<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">grams<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"https:\/\/click.linksynergy.com\/deeplink?id=B3FFkmOxpSs&mid=49422&murl=https%3A%2F%2Fnuts.com%2Fnuts%2Fpistachios%2Fraw-no-shell%2F1lb.html\" class=\"wprm-recipe-ingredient-link\" target=\"_blank\" rel=\"nofollow\">shelled unsalted pistachios<\/a><\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-smaller\">ground<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"6\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-5\" class=\"wprm-checkbox\" aria-label=\"&nbsp;150&#032;grams&#032;granulated sugar\"><label for=\"wprm-checkbox-5\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">150<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">grams<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">granulated sugar<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"9\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-6\" class=\"wprm-checkbox\" aria-label=\"&nbsp;63&#032;grams&#032;bleached all-purpose flour\"><label for=\"wprm-checkbox-6\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">63<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">grams<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">bleached all-purpose flour<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"8\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-7\" class=\"wprm-checkbox\" aria-label=\"&nbsp;115&#032;grams&#032;large egg white(s)\"><label for=\"wprm-checkbox-7\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">115<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">grams<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">large egg white(s)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"7\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-8\" class=\"wprm-checkbox\" aria-label=\"&nbsp;1.25&#032;mL&#032;Diamond Crystal fine kosher salt\"><label for=\"wprm-checkbox-8\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">1.25<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">mL<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"https:\/\/amzn.to\/3579vF2\" class=\"wprm-recipe-ingredient-link\" target=\"_blank\" rel=\"nofollow\">Diamond Crystal fine kosher salt<\/a><\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"10\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-9\" class=\"wprm-checkbox\" aria-label=\"&nbsp;slivered pistachios\"><label for=\"wprm-checkbox-9\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-name\">slivered pistachios<\/span><\/li><\/ul><\/div><\/div>\n<div id=\"recipe-7562-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-7562-instructions-container wprm-block-text-normal\" data-recipe=\"7562\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line wprm-header-has-actions\" style=\"\">Instructions<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div>&nbsp;<\/h3><div class=\"wprm-recipe-instruction-group\"><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-7562-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">In a small saucepan, melt the butter over medium heat and continue cooking it until it turns light brown in color. Remove the pan from the heat and transfer the brown butter to a small bowl to cool down sllightly. Set aside.<\/span><\/div><\/li><li id=\"wprm-recipe-7562-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Using a mini food processor or coffee grinder, grind the pistachios to form pistachio flour.<\/span><\/div><\/li><li id=\"wprm-recipe-7562-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">In a medium bowl, whisk together the ground pistachios, sugar, flour. Set aside.<\/span><\/div><\/li><li id=\"wprm-recipe-7562-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">In a separate bowl, combine the egg whites and salt. Whisk them until they are very frothy and foamy.<\/span><\/div><\/li><li id=\"wprm-recipe-7562-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Pour the frothy egg whites over the dry ingredients. Whisk vigorously to mix everything together, then add the cooled brown butter and whisk the batter more to completely incorporate it.<\/span><\/div><\/li><li id=\"wprm-recipe-7562-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Wrap the bowl with plastic wrap and chill the batter for at least 1 hour until firm.<\/span><\/div><\/li><li id=\"wprm-recipe-7562-step-0-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Preheat the oven to 350\u00b0F (175 \u00b0C). Butter and flour a 24-cup mini muffin pan.<\/span><\/div><\/li><li id=\"wprm-recipe-7562-step-0-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Divide the batter among the 24 wells of the prepared pan. Sprinkle the tops of the financiers with chopped slivered pistachios to garnish them.<\/span><\/div><\/li><li id=\"wprm-recipe-7562-step-0-8\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Bake the pistachio financiers until the edges are golden brown and the centres are set. This takes about 16 minutes. Use a cake tester inserted into the middle of one of them to verify they are baked through. Let cool slightly before using a mini offset spatula to unmould them. <\/span><\/div><\/li><\/ul><\/div><\/div>\n<div id=\"recipe-video\"><\/div>\n<div id=\"recipe-7562-notes\" class=\"wprm-recipe-notes-container wprm-block-text-normal\"><h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line\" style=\"\">Notes<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><\/h3><div class=\"wprm-recipe-notes\"><ul>\n<li>This recipe calls for\u00a0<a class=\"thirstylink\" title=\"Diamond Crystal Fine Kosher Salt\" href=\"https:\/\/bakeschool.com\/recommends\/diamond-crystal-fine-kosher-salt\/\" target=\"_blank\" rel=\"nofollow noopener\">Diamond Crystal fine Kosher salt<\/a>. If using regular table salt, add half the amount or the recipe may be too salty!<\/li>\n<li>For a gluten-free option, replace the all-purpose flour with white rice flour or even millet or sorghum flour. I've also tested chestnut flour with great success!\u00a0<\/li>\n<li>For greener pistachio financiers, you may <a href=\"https:\/\/bakeschool.com\/how-to-peel-pistachios\/\">peel the skins off of the pistachio nuts<\/a> before grinding them to make these. Some people may also add a few drops of food colouring to the batter. I find this makes the cakes look fake.<\/li>\n<li>Store these in an airtight container at room temperature. For longer storage, freeze them. Defrost overnight in the fridge or on the counter for an hour before serving.<\/li>\n<\/ul><\/div><\/div>\n<div id=\"recipe-7562-nutrition\" class=\"wprm-nutrition-label-shortcode-container\"><h3 class=\"wprm-recipe-header wprm-recipe-nutrition-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line\" style=\"\">Nutrition<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><\/h3><div class=\"wprm-nutrition-label-container wprm-nutrition-label-container-grouped wprm-block-text-normal wprm-nutrition-label-container-grouped-text\" style=\"text-align: left;column-gap: 10px;\"><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calories\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Calories: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">248<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">kcal<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-carbohydrates\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Carbohydrates: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">23<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-protein\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Protein: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">5<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fat\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">16<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-saturated_fat\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Saturated Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">7<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-cholesterol\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Cholesterol: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">27<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sodium\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Sodium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">100<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-potassium\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Potassium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">166<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fiber\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Fiber: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">2<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sugar\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Sugar: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">14<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_a\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Vitamin A: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">342<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">IU<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_c\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Vitamin C: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calcium\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Calcium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">36<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-iron\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Iron: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><\/div><\/div>\n<div class=\"wprm-spacer\" style=\"height: 20px;\"><\/div>\n\n\n<div class=\"wprm-spacer\"><\/div>\n\n\n\n<div class=\"wprm-call-to-action wprm-call-to-action-simple\" style=\"color: #ffffff;background-color: #d81860;margin: 0px;padding-top: 10px;padding-bottom: 10px;\"><span class=\"wprm-recipe-icon wprm-call-to-action-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 16 16\"><g class=\"nc-icon-wrapper\" fill=\"#ffffff\"><path fill=\"#ffffff\" d=\"M11.6,0C10.1,0,8.8,0.8,8,2C7.2,0.8,5.9,0,4.4,0C2,0,0,2,0,4.4c0,4.4,8,10.9,8,10.9s8-6.5,8-10.9 C16,2,14,0,11.6,0z\"\/><\/g><\/svg><\/span> <span class=\"wprm-call-to-action-text-container\"><span class=\"wprm-call-to-action-header\" style=\"color: #ffffff;\">Give back<\/span><span class=\"wprm-call-to-action-text\">If you enjoy the free content on this website, <a href=\"https:\/\/www.buymeacoffee.com\/bakeschool\" target=\"_blank\" style=\"color: #181860\" rel=\"nofollow\">buy me a pound of butter<\/a> to say thanks!<\/span><\/span><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>Learn how to make pistachio financiers with this easy recipe! These little pistachio cakes are made with ground pistachios and brown butter. This recipe includes a gluten-free option. You have to try these pistachio financiers. Traditionally, financiers are little nut-based cakes, made with ground almonds, sugar, brown butter, and egg whites, and baked in small...<\/p>\n<p><a class=\"more-link\" href=\"https:\/\/bakeschool.com\/pistachio-financiers-from-la-tartine-gourmande-recipes-for-an-inspired-life\/\">Read More<\/a><\/p>","protected":false},"author":2,"featured_media":39078,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_stopmodifiedupdate":true,"_modified_date":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[2777,2830],"class_list":{"0":"post-700","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-cake-recipes","8":"category-financiers-recipes","9":"entry"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pistachio Financiers - The Bake School<\/title>\n<meta name=\"description\" content=\"Learn how to make pistachio financiers with this easy recipe! These little pistachio cakes are made with ground pistachios and brown butter.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/bakeschool.com\/pistachio-financiers-from-la-tartine-gourmande-recipes-for-an-inspired-life\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pistachio Financiers - The Bake School\" \/>\n<meta property=\"og:description\" content=\"Learn how to make pistachio financiers with this easy recipe! These little pistachio cakes are made with ground pistachios and brown butter.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/bakeschool.com\/pistachio-financiers-from-la-tartine-gourmande-recipes-for-an-inspired-life\/\" \/>\n<meta property=\"og:site_name\" content=\"The Bake School\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/BakeSomethingAwesome\" \/>\n<meta property=\"article:published_time\" content=\"2012-04-24T05:17:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-02-14T17:19:07+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financiers-recipe.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"1200\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Janice Lawandi\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@bakeschool\" \/>\n<meta name=\"twitter:site\" content=\"@bakeschool\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Janice Lawandi\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"12 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/bakeschool.com\/pistachio-financiers-from-la-tartine-gourmande-recipes-for-an-inspired-life\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/bakeschool.com\/pistachio-financiers-from-la-tartine-gourmande-recipes-for-an-inspired-life\/\"},\"author\":{\"name\":\"Janice Lawandi\",\"@id\":\"https:\/\/bakeschool.com\/#\/schema\/person\/1181bd37f9b3bbfdbfd2c9cadeb4e56e\"},\"headline\":\"Pistachio Financiers\",\"datePublished\":\"2012-04-24T05:17:00+00:00\",\"dateModified\":\"2024-02-14T17:19:07+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/bakeschool.com\/pistachio-financiers-from-la-tartine-gourmande-recipes-for-an-inspired-life\/\"},\"wordCount\":1858,\"commentCount\":5,\"publisher\":{\"@id\":\"https:\/\/bakeschool.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/bakeschool.com\/pistachio-financiers-from-la-tartine-gourmande-recipes-for-an-inspired-life\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financiers-recipe.jpg\",\"keywords\":[\"brown butter\",\"cardamom\",\"financiers\",\"nuts\",\"spices\",\"vanilla\"],\"articleSection\":[\"Cakes\",\"Financiers\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/bakeschool.com\/pistachio-financiers-from-la-tartine-gourmande-recipes-for-an-inspired-life\/#respond\"]}]},{\"@type\":[\"WebPage\",\"FAQPage\"],\"@id\":\"https:\/\/bakeschool.com\/pistachio-financiers-from-la-tartine-gourmande-recipes-for-an-inspired-life\/\",\"url\":\"https:\/\/bakeschool.com\/pistachio-financiers-from-la-tartine-gourmande-recipes-for-an-inspired-life\/\",\"name\":\"Pistachio Financiers - The Bake School\",\"isPartOf\":{\"@id\":\"https:\/\/bakeschool.com\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/bakeschool.com\/pistachio-financiers-from-la-tartine-gourmande-recipes-for-an-inspired-life\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/bakeschool.com\/pistachio-financiers-from-la-tartine-gourmande-recipes-for-an-inspired-life\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financiers-recipe.jpg\",\"datePublished\":\"2012-04-24T05:17:00+00:00\",\"dateModified\":\"2024-02-14T17:19:07+00:00\",\"description\":\"Learn how to make pistachio financiers with this easy recipe! These little pistachio cakes are made with ground pistachios and brown butter.\",\"breadcrumb\":{\"@id\":\"https:\/\/bakeschool.com\/pistachio-financiers-from-la-tartine-gourmande-recipes-for-an-inspired-life\/#breadcrumb\"},\"mainEntity\":[{\"@id\":\"https:\/\/bakeschool.com\/pistachio-financiers-from-la-tartine-gourmande-recipes-for-an-inspired-life\/#faq-question-1680188452657\"},{\"@id\":\"https:\/\/bakeschool.com\/pistachio-financiers-from-la-tartine-gourmande-recipes-for-an-inspired-life\/#faq-question-1680188516350\"},{\"@id\":\"https:\/\/bakeschool.com\/pistachio-financiers-from-la-tartine-gourmande-recipes-for-an-inspired-life\/#faq-question-1707333091305\"}],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/bakeschool.com\/pistachio-financiers-from-la-tartine-gourmande-recipes-for-an-inspired-life\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/bakeschool.com\/pistachio-financiers-from-la-tartine-gourmande-recipes-for-an-inspired-life\/#primaryimage\",\"url\":\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financiers-recipe.jpg\",\"contentUrl\":\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financiers-recipe.jpg\",\"width\":1200,\"height\":1200,\"caption\":\"A pink plate with pistachio financiers, one of them broken open to show the crumb.\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/bakeschool.com\/pistachio-financiers-from-la-tartine-gourmande-recipes-for-an-inspired-life\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/bakeschool.com\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Cakes\",\"item\":\"https:\/\/bakeschool.com\/category\/cake-recipes\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Pistachio Financiers\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/bakeschool.com\/#website\",\"url\":\"https:\/\/bakeschool.com\/\",\"name\":\"The Bake School\",\"description\":\"A website dedicated to baking and the science of baking\",\"publisher\":{\"@id\":\"https:\/\/bakeschool.com\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/bakeschool.com\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/bakeschool.com\/#organization\",\"name\":\"The Bake School\",\"url\":\"https:\/\/bakeschool.com\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/bakeschool.com\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/07\/Bake-School-Logo.jpg\",\"contentUrl\":\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/07\/Bake-School-Logo.jpg\",\"width\":500,\"height\":500,\"caption\":\"The Bake School\"},\"image\":{\"@id\":\"https:\/\/bakeschool.com\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/www.facebook.com\/BakeSomethingAwesome\",\"https:\/\/x.com\/bakeschool\",\"https:\/\/instagram.com\/bakesomethingawesome\/\",\"https:\/\/www.pinterest.com\/kitchenhealssoul\/\",\"https:\/\/www.youtube.com\/@bakeschool\"]},{\"@type\":\"Person\",\"@id\":\"https:\/\/bakeschool.com\/#\/schema\/person\/1181bd37f9b3bbfdbfd2c9cadeb4e56e\",\"name\":\"Janice Lawandi\",\"description\":\"Janice Lawandi is chemist-turned-baker, working as a recipe developer in Montreal, Quebec, Canada. She studied pastry at Le Cordon Bleu in Ottawa and cooking at l'Acad\u00e9mie Culinaire. She has a BSc in Biochemistry from Concordia University and a PhD in Chemistry from McGill University. Visit janicelawandi.com to see my portfolio.\",\"sameAs\":[\"https:\/\/bakeschool.com\/meet-janice\/\"]},{\"@type\":\"Question\",\"@id\":\"https:\/\/bakeschool.com\/pistachio-financiers-from-la-tartine-gourmande-recipes-for-an-inspired-life\/#faq-question-1680188452657\",\"position\":1,\"url\":\"https:\/\/bakeschool.com\/pistachio-financiers-from-la-tartine-gourmande-recipes-for-an-inspired-life\/#faq-question-1680188452657\",\"name\":\"Why is it called a financier?\",\"answerCount\":1,\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Traditionally, financiers are baked in rectangular moulds that resemble gold bars. The word financier refers to money.\",\"inLanguage\":\"en-US\"},\"inLanguage\":\"en-US\"},{\"@type\":\"Question\",\"@id\":\"https:\/\/bakeschool.com\/pistachio-financiers-from-la-tartine-gourmande-recipes-for-an-inspired-life\/#faq-question-1680188516350\",\"position\":2,\"url\":\"https:\/\/bakeschool.com\/pistachio-financiers-from-la-tartine-gourmande-recipes-for-an-inspired-life\/#faq-question-1680188516350\",\"name\":\"How are financiers and madeleines different?\",\"answerCount\":1,\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The number one difference between financier cakes and madeleines is the mould they are baked in. Financiers traditionally are baked in small rectangular moulds (or sometimes round\/oval moulds), while madeleines are baked in small seashell-shaped moulds. Financiers are made with nut flour (ground almond in the classic financier), while madeleines do not have any nuts and are often citrus-flavoured. The classic madeleine is orange-flavoured.\",\"inLanguage\":\"en-US\"},\"inLanguage\":\"en-US\"},{\"@type\":\"Question\",\"@id\":\"https:\/\/bakeschool.com\/pistachio-financiers-from-la-tartine-gourmande-recipes-for-an-inspired-life\/#faq-question-1707333091305\",\"position\":3,\"url\":\"https:\/\/bakeschool.com\/pistachio-financiers-from-la-tartine-gourmande-recipes-for-an-inspired-life\/#faq-question-1707333091305\",\"name\":\"How do you store financiers?\",\"answerCount\":1,\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Financiers have the best texture a few hours after they are baked: these French tea cakes are slightly chewy and crunchy on the outside on the day they are baked and have a soft crumb inside. Store them in an airtight container or wrapped tightly in foil. The edges will lose their crunchy texture but will stay chewy for a day or two. The flavour improves with time.<br\/>You can also freeze them. Unwrap and defrost overnight in the refrigerator to avoid any condensation or moisture build-up on the surface of the cakes, or 1 hour before serving on the counter at room temperature.\",\"inLanguage\":\"en-US\"},\"inLanguage\":\"en-US\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Pistachio Financiers - The Bake School","description":"Learn how to make pistachio financiers with this easy recipe! These little pistachio cakes are made with ground pistachios and brown butter.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/bakeschool.com\/pistachio-financiers-from-la-tartine-gourmande-recipes-for-an-inspired-life\/","og_locale":"en_US","og_type":"article","og_title":"Pistachio Financiers - The Bake School","og_description":"Learn how to make pistachio financiers with this easy recipe! These little pistachio cakes are made with ground pistachios and brown butter.","og_url":"https:\/\/bakeschool.com\/pistachio-financiers-from-la-tartine-gourmande-recipes-for-an-inspired-life\/","og_site_name":"The Bake School","article_publisher":"https:\/\/www.facebook.com\/BakeSomethingAwesome","article_published_time":"2012-04-24T05:17:00+00:00","article_modified_time":"2024-02-14T17:19:07+00:00","og_image":[{"width":1200,"height":1200,"url":"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financiers-recipe.jpg","type":"image\/jpeg"}],"author":"Janice Lawandi","twitter_card":"summary_large_image","twitter_creator":"@bakeschool","twitter_site":"@bakeschool","twitter_misc":{"Written by":"Janice Lawandi","Est. reading time":"12 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/bakeschool.com\/pistachio-financiers-from-la-tartine-gourmande-recipes-for-an-inspired-life\/#article","isPartOf":{"@id":"https:\/\/bakeschool.com\/pistachio-financiers-from-la-tartine-gourmande-recipes-for-an-inspired-life\/"},"author":{"name":"Janice Lawandi","@id":"https:\/\/bakeschool.com\/#\/schema\/person\/1181bd37f9b3bbfdbfd2c9cadeb4e56e"},"headline":"Pistachio Financiers","datePublished":"2012-04-24T05:17:00+00:00","dateModified":"2024-02-14T17:19:07+00:00","mainEntityOfPage":{"@id":"https:\/\/bakeschool.com\/pistachio-financiers-from-la-tartine-gourmande-recipes-for-an-inspired-life\/"},"wordCount":1858,"commentCount":5,"publisher":{"@id":"https:\/\/bakeschool.com\/#organization"},"image":{"@id":"https:\/\/bakeschool.com\/pistachio-financiers-from-la-tartine-gourmande-recipes-for-an-inspired-life\/#primaryimage"},"thumbnailUrl":"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financiers-recipe.jpg","keywords":["brown butter","cardamom","financiers","nuts","spices","vanilla"],"articleSection":["Cakes","Financiers"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/bakeschool.com\/pistachio-financiers-from-la-tartine-gourmande-recipes-for-an-inspired-life\/#respond"]}]},{"@type":["WebPage","FAQPage"],"@id":"https:\/\/bakeschool.com\/pistachio-financiers-from-la-tartine-gourmande-recipes-for-an-inspired-life\/","url":"https:\/\/bakeschool.com\/pistachio-financiers-from-la-tartine-gourmande-recipes-for-an-inspired-life\/","name":"Pistachio Financiers - The Bake School","isPartOf":{"@id":"https:\/\/bakeschool.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/bakeschool.com\/pistachio-financiers-from-la-tartine-gourmande-recipes-for-an-inspired-life\/#primaryimage"},"image":{"@id":"https:\/\/bakeschool.com\/pistachio-financiers-from-la-tartine-gourmande-recipes-for-an-inspired-life\/#primaryimage"},"thumbnailUrl":"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financiers-recipe.jpg","datePublished":"2012-04-24T05:17:00+00:00","dateModified":"2024-02-14T17:19:07+00:00","description":"Learn how to make pistachio financiers with this easy recipe! These little pistachio cakes are made with ground pistachios and brown butter.","breadcrumb":{"@id":"https:\/\/bakeschool.com\/pistachio-financiers-from-la-tartine-gourmande-recipes-for-an-inspired-life\/#breadcrumb"},"mainEntity":[{"@id":"https:\/\/bakeschool.com\/pistachio-financiers-from-la-tartine-gourmande-recipes-for-an-inspired-life\/#faq-question-1680188452657"},{"@id":"https:\/\/bakeschool.com\/pistachio-financiers-from-la-tartine-gourmande-recipes-for-an-inspired-life\/#faq-question-1680188516350"},{"@id":"https:\/\/bakeschool.com\/pistachio-financiers-from-la-tartine-gourmande-recipes-for-an-inspired-life\/#faq-question-1707333091305"}],"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/bakeschool.com\/pistachio-financiers-from-la-tartine-gourmande-recipes-for-an-inspired-life\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/bakeschool.com\/pistachio-financiers-from-la-tartine-gourmande-recipes-for-an-inspired-life\/#primaryimage","url":"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financiers-recipe.jpg","contentUrl":"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Pistachio-financiers-recipe.jpg","width":1200,"height":1200,"caption":"A pink plate with pistachio financiers, one of them broken open to show the crumb."},{"@type":"BreadcrumbList","@id":"https:\/\/bakeschool.com\/pistachio-financiers-from-la-tartine-gourmande-recipes-for-an-inspired-life\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/bakeschool.com\/"},{"@type":"ListItem","position":2,"name":"Cakes","item":"https:\/\/bakeschool.com\/category\/cake-recipes\/"},{"@type":"ListItem","position":3,"name":"Pistachio Financiers"}]},{"@type":"WebSite","@id":"https:\/\/bakeschool.com\/#website","url":"https:\/\/bakeschool.com\/","name":"The Bake School","description":"A website dedicated to baking and the science of baking","publisher":{"@id":"https:\/\/bakeschool.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/bakeschool.com\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/bakeschool.com\/#organization","name":"The Bake School","url":"https:\/\/bakeschool.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/bakeschool.com\/#\/schema\/logo\/image\/","url":"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/07\/Bake-School-Logo.jpg","contentUrl":"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/07\/Bake-School-Logo.jpg","width":500,"height":500,"caption":"The Bake School"},"image":{"@id":"https:\/\/bakeschool.com\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/BakeSomethingAwesome","https:\/\/x.com\/bakeschool","https:\/\/instagram.com\/bakesomethingawesome\/","https:\/\/www.pinterest.com\/kitchenhealssoul\/","https:\/\/www.youtube.com\/@bakeschool"]},{"@type":"Person","@id":"https:\/\/bakeschool.com\/#\/schema\/person\/1181bd37f9b3bbfdbfd2c9cadeb4e56e","name":"Janice Lawandi","description":"Janice Lawandi is chemist-turned-baker, working as a recipe developer in Montreal, Quebec, Canada. She studied pastry at Le Cordon Bleu in Ottawa and cooking at l'Acad\u00e9mie Culinaire. She has a BSc in Biochemistry from Concordia University and a PhD in Chemistry from McGill University. Visit janicelawandi.com to see my portfolio.","sameAs":["https:\/\/bakeschool.com\/meet-janice\/"]},{"@type":"Question","@id":"https:\/\/bakeschool.com\/pistachio-financiers-from-la-tartine-gourmande-recipes-for-an-inspired-life\/#faq-question-1680188452657","position":1,"url":"https:\/\/bakeschool.com\/pistachio-financiers-from-la-tartine-gourmande-recipes-for-an-inspired-life\/#faq-question-1680188452657","name":"Why is it called a financier?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"Traditionally, financiers are baked in rectangular moulds that resemble gold bars. The word financier refers to money.","inLanguage":"en-US"},"inLanguage":"en-US"},{"@type":"Question","@id":"https:\/\/bakeschool.com\/pistachio-financiers-from-la-tartine-gourmande-recipes-for-an-inspired-life\/#faq-question-1680188516350","position":2,"url":"https:\/\/bakeschool.com\/pistachio-financiers-from-la-tartine-gourmande-recipes-for-an-inspired-life\/#faq-question-1680188516350","name":"How are financiers and madeleines different?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"The number one difference between financier cakes and madeleines is the mould they are baked in. Financiers traditionally are baked in small rectangular moulds (or sometimes round\/oval moulds), while madeleines are baked in small seashell-shaped moulds. Financiers are made with nut flour (ground almond in the classic financier), while madeleines do not have any nuts and are often citrus-flavoured. The classic madeleine is orange-flavoured.","inLanguage":"en-US"},"inLanguage":"en-US"},{"@type":"Question","@id":"https:\/\/bakeschool.com\/pistachio-financiers-from-la-tartine-gourmande-recipes-for-an-inspired-life\/#faq-question-1707333091305","position":3,"url":"https:\/\/bakeschool.com\/pistachio-financiers-from-la-tartine-gourmande-recipes-for-an-inspired-life\/#faq-question-1707333091305","name":"How do you store financiers?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"Financiers have the best texture a few hours after they are baked: these French tea cakes are slightly chewy and crunchy on the outside on the day they are baked and have a soft crumb inside. Store them in an airtight container or wrapped tightly in foil. The edges will lose their crunchy texture but will stay chewy for a day or two. The flavour improves with time.<br\/>You can also freeze them. Unwrap and defrost overnight in the refrigerator to avoid any condensation or moisture build-up on the surface of the cakes, or 1 hour before serving on the counter at room temperature.","inLanguage":"en-US"},"inLanguage":"en-US"}]}},"_links":{"self":[{"href":"https:\/\/bakeschool.com\/wp-json\/wp\/v2\/posts\/700","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bakeschool.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bakeschool.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bakeschool.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bakeschool.com\/wp-json\/wp\/v2\/comments?post=700"}],"version-history":[{"count":10,"href":"https:\/\/bakeschool.com\/wp-json\/wp\/v2\/posts\/700\/revisions"}],"predecessor-version":[{"id":51190,"href":"https:\/\/bakeschool.com\/wp-json\/wp\/v2\/posts\/700\/revisions\/51190"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bakeschool.com\/wp-json\/wp\/v2\/media\/39078"}],"wp:attachment":[{"href":"https:\/\/bakeschool.com\/wp-json\/wp\/v2\/media?parent=700"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bakeschool.com\/wp-json\/wp\/v2\/categories?post=700"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}