Sophie’s Pistachio Financiers Xmas Recipe
Ingredients
50g Matthews Regenerative All Purpose Flour
150g unsalted butter (plus extra for buttering the tin)
140g egg whites (from roughly 4 medium eggs)
175g icing sugar
85g ground pistachios
60g ground almonds
¾ tsp fine sea salt
1 tsp baking powder
If you love pistachios as much as we do, then do we have a treat for you! Shared with us by the extremely talented Sophie Rushton-Smith (@TheCornerPlot), this quick and simple Pistachio Financiers recipe is guaranteed to impress!
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- Baker: Sophie Rushton-Smith
- IG: @TheCornerPlot
- Makes: 12
- Prep time: 15 mins (plus 2 hours resting time)
- Bake time: 10-12 mins
- Flours used: Cotswold Regenerative All-Purpose White
Pistachio Financiers Baking Method:
- Melt the butter in a saucepan over a medium heat until it starts to foam. Continue to cook for around 5 mins, until the foam disappears, small bubbles appear and the butter turns golden and smells nutty. Remove from the heat and set aside to cool.
- In a clean mixing bowl, beat the egg whites until they form soft peaks.
- Mix the icing sugar, ground nuts, sea salt, baking powder and plain flour in a bowl. Gently fold in the egg whites using a metal spoon, then pour in the butter (no need to strain) and gently mix until smooth. Cover the surface of the batter with clingfilm and leave to rest in the fridge for a couple of hours (or overnight).
- Heat the oven to 220C/200C fan/gas mark 7. Lightly butter a Bundt baking tin and place on a flat baking tray. Fill the moulds ¾ full and gently flatten the surface. Bake for 10-12 mins until firm to the touch and golden.
- Leave to cool for 5 mins before carefully turning out onto a wire rack to cool. Sieve over a little icing sugar to serve. Serve with an espresso and a dollop of double cream.
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