Pistachio, Cardamom and Rose Financiers

5 from 4 votes

A pretty and quick bake, French financiers are light almond cakes with pistachio nuts, rose petals and cardamom spice.

Course Baking

Cuisine British, French

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 242kcal

120 g butter
100 g pistachio kernels
120 g icing sugar
50 g ground almonds
50 g plain flour (all-purpose flour)
Pinch of salt
4 egg whites lightly beaten
1.5 tsp rosewater
1 tsp freshly ground cardamom I ground my own from cardamom pods, using a pestle and mortar
Rose petals and icing sugar to decorate

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