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Breakfast Dessert Sweet  •  February 23, 2023

Citrus Pistachio Financier

Citrus Pistachio Financier
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Citrus Pistachio Financier

Makes 20-22 mini cakes
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Course Breakfast, Dessert
Servings 20 mini cakes

Equipment

  • Mini muffin tin or similar small mold
  • Small Pan
  • Small Bowl
  • Medium bowl
  • Whisk
  • Wire rack

Ingredients
  

  • 113 g unsalted butter plus more for greasing
  • 100 g sugar
  • Zest of 1 lemon
  • Zest of 1 tangerine or orange
  • Zest of 1/2 a small grapefruit
  • 100 g almond flour
  • 30 g all purpose flour
  • 2 g kosher salt
  • 4 egg whites
  • 5 g vanilla bean paste or vanilla extract
  • Finely chopped toasted salted pistachios for topping

Instructions
 

  • Preheat oven to 400ºF. Grease a mini muffin tin or similar small mold with softened butter. Set aside.
  • In a small pan over medium heat, add butter and melt. Once melted whisk butter continuously until the butter has browned. Keep an eye on it as this can happen quick!
  • Once the butter is brown, immediately transfer to a small bowl. Set aside to cool slightly.
  • In a medium bowl, add sugar and all citrus zests. Massage sugar and zest together to combine and release oils from zest into the sugar.
  • Add in almond flour, all purpose flour, and salt. Whisk until combined and there are no more almond flour clumps.
  • Add in egg whites and vanilla, and mix until just moistened. Stir in brown butter until just combined. Don’t over mix!
  • Fill the molds up about 3/4 of the way up. Top with pistachios.
  • Bake for 11-14 minutes until puffed up and edges are golden. Let cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or room temperature. These are great with coffee or tea!
  • Store extras in an airtight container on the counter. They taste great the next day when stored this way 🙂
Keyword Cakes
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Tags

  • Cakes

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