Pistachio Financiers

1. 1

   Preheat the oven to 400.

2. 2

   Butter and flour sixteen 3 1/2-inch-long barquettes or 30 mini muffin pan cups.

3. 3

   In a food processor, grind the almonds to a fine powder.

4. 4

   In a bowl, mix the almond powder and sugar.

5. 5

   Whisk in the eggs until incorporated, then whisk in the melted butter, followed by the flour.

6. 6

   Spoon the batter into the prepared barquette molds or mini muffin cups and decorate with the pistachios.

7. 7

   Bake the cakes until golden brown, about 12 minutes for barquettes and 16 minutes for mini muffins.

8. 8

   Let cool slightly, then run a knife around each cake and transfer them to a rack to cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.