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Pistachio Financiers | French Tea Cakes

Plate of sponge cakes some with raspberries, sprinkled with sugar

Financiers are so easy to make, they use everyday ingredients and equipment and they look and taste great. These tea cakes are usually made with almond meal, but nowadays in boulangeries you can buy them in a variety of flavours. Here, we’re using pistachio flour or ground pistachios for something a little different. Add raspberry halves for a pop of colour!

The name “financier” is a nod to the financial district in Paris where a clever baker in the 19th century is said to have sold them as an easy-to-eat-on-the-go snack for his busy banker clientele. Originally baked in molds in the shape of gold bars, these now come in various shapes, including oval and round. We’re using a mini-muffin tin to bake these in because it’s something most people have on hand, as opposed to a gold bar mold!

Ingredients (makes 12)

1/4 cup (57 g/ 4 tablespoons) salted butter
1 large egg white
1/4 cup (50 g) granulated sugar
2 tablespoons all-purpose flour
1/4 cup (30g) pistachio flour*
6 raspberries, halved (optional)
Icing sugar, to serve


Pre-heat oven to 400˚F. Lightly grease a 12-cavity mini muffin tin.

Melt the butter (either in a small pot on the stovetop over medium heat or in the microwave for about 1 minutes). Set aside to cool.

Beat the egg white until frothy with electric beaters (1-2 minutes on high).

Whisk the sugar, flour and ground pistachios.

Add the dry ingredients to the wet and use a rubber spatula to gently fold until the dry ingredients are just combined.

Add the cooled, melted butter to the batter and use a rubber spatula to gently mix until the butter is completely incorporated.

Divide the batter between the muffin tins. You can do this with a 1 tablespoon cookie scoop or a small spoon. You’ll want to fill each mold so it’s nearly full.

[If using raspberries] Place one half of a raspberry, cut side down, on top of the batter. Press down slightly.

Bake for 12-14 minutes or until the centre is slightly puffed and the edges are golden and slightly crispy and coming away from the pan. There may be cracks in the tops.

Remove the financiers from the muffin pans immediately (run a small, sharp knife around the edges of the financiers) and allow to cool on wire cooling racks.

Sprinkle with icing sugar to serve.

*If you can’t find pistachio flour, you can grind your own in a spice or coffee grinder

 Excerpted from French Food for Everyone: le goûter (after school snacks) by Mardi Michels of Eat, Live Travel, Write. Copyright © 2021 Mardi Michels. Photography ©Mardi Michels. Published by MLM Publications. Reproduced by arrangement with the Publisher. All rights reserved.

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