Chop the pistachio kernels until they are finely ground. I used my Pampered Chef mini chopper to chop my pistachios, in batches, but you could also use a food processor.
100 g pistachio kernels
Put the butter in a pan and heat on a medium heat until it turns a medium brown colour. For me this took around 8 minutes or so.
120 g butter
Mix the ground pistachios, ground almonds, icing sugar, flour and salt in a large bowl.
120 g icing sugar, 50 g ground almonds, 50 g plain flour (all-purpose flour), Pinch of salt
Add the egg whites, rose water and ground cardamom and mix until combined.
4 egg whites, 1.5 tsp rosewater, 1 tsp freshly ground cardamom
Add the brown butter little by little, mixing well each time, to ensure it is combined well.
Spoon the mixture equally into a mini loaf tin, muffin pan, or friand tin. Makes 10 financiers.
Bake for 12-15 minutes at 180℃ / 350℉ in a preheated oven. Remove from the oven when they are starting to brown.
Cool for a few minutes in the tin, then remove from the tin and cool fully on a rack.
Decorate by dusting the financiers with icing sugar and sprinkling over the dried rose petals.
Rose petals and icing sugar to decorate