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1
Preheat the oven to 400 degrees.
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2
Grease a financier mold (tops of mold should measure approximately 1 7/8 by 3 * inches), madeleine mold or small muffin tin with vegetable oil and place on a baking sheet.
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3
If you use individual molds, you'll need 14.
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4
Melt the butter over medium-low heat, stirring often, until it turns amber and smells nutty; keep warm.
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5
Melt the chocolate in a double boiler over low heat and keep warm.
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6
Split the vanilla bean in half lengthwise and scrape out the seeds.
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7
Set both the pod and seeds aside.
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8
In a large bowl, sift together the sugar and flour.
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9
Add the almonds and pistachios and mix with a wooden spoon.
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10
Add the egg whites, vanilla pod and seeds and stir vigorously.
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11
Strain a quarter of the warm butter over the mixture and stir to combine.
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12
Strain in the remaining butter and mix well; then stir in the melted chocolate.
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13
Let the batter cool to room temperature.
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14
Remove the vanilla pod.
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15
(The batter will hold in the refrigerator for up to 3 days.)
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16
Pour the batter almost to the top of the molds.
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17
Bake for 12 to 13 minutes; rotate the pan after 6 minutes.
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18
Let cool slightly on the baking sheet and then transfer from the mold to a baking rack.
