Brown Butter Pistachio And Poppy Seed Financiers Recipes
BROWN BUTTER PISTACHIO AND POPPY SEED FINANCIERS
A financier is a French cake traditionally made with ground almonds. For a colorful twist on the classic, try pistachios instead with this recipe from food blogger Beatrice Peltre's "La Tartine Gourmande."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 8 muffin-size or 24 mini-muffin-size financiers
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Line a standard muffin tin with 8 paper liners or a mini-muffin tin with 24 paper liners, or use silicone muffin molds; set aside.
- Using a coffee or spice grinder, grind pistachios into a fine powder; set aside.
- In a small saucepan, melt butter over medium heat until light brown in color; remove from heat. Add cardamom pods and vanilla bean and seeds; let stand for 10 minutes. Strain butter; discard solids and set aside.
- In a large bowl, mix together pistachio powder, rice flour, cane sugar, poppy seeds, and salt. Beat in egg whites until smooth; quickly stir in melted butter. Divide batter evenly among prepared muffin cups (use 1 heaping teaspoon batter per mini, if using) and transfer to oven; bake until a cake tester inserted into the center of the cakes comes out clean, about 20 minutes for standard size and 12 to 14 minutes for mini. Remove from oven and let cool completely.
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- Preheat the oven to 350°F. Grease a mini muffin pan with softened butter. In a medium bowl, whisk the sugars and egg white together until combined.
- Add the flour, ground pistachios, ground almonds, baking powder, and salt. Whisk to combine. Add the melted butter, and again whisk to combine.
- Cover and refrigerate the batter for 1 hour. Then, distribute a heaping teaspoon of batter into each mold. Sprinkle some chopped pistachios on top of each cake.
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- in a small saucepan, heat butter on low to medium heat, occasionally swirling the pan over the stovetop for about 5 minutes. It will foam at first, but then it will begin to brown, producing dark golden flecks (browned milk solids). Check the color and once you are happy with the level of browning, pour the butter (with milk solids) in a bowl to stop cooking. Let it stand and fully cool down.
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