Skip to main content
The Globe and Mail
Support Quality Journalism
The Globe and Mail
First Access to Latest
Investment News
Collection of curated
e-books and guides
Inform your decisions via
Globe Investor Tools
Just$1.99
per week
for first 24 weeks

Enjoy unlimited digital access
Enjoy Unlimited Digital Access
Get full access to globeandmail.com
Just $1.99 per week for the first 24 weeks
Just $1.99 per week for the first 24 weeks
var select={root:".js-sub-pencil",control:".js-sub-pencil-control",open:"o-sub-pencil--open",closed:"o-sub-pencil--closed"},dom={},allowExpand=!0;function pencilInit(o){var e=arguments.length>1&&void 0!==arguments[1]&&arguments[1];select.root=o,dom.root=document.querySelector(select.root),dom.root&&(dom.control=document.querySelector(select.control),dom.control.addEventListener("click",onToggleClicked),setPanelState(e),window.addEventListener("scroll",onWindowScroll),dom.root.removeAttribute("hidden"))}function isPanelOpen(){return dom.root.classList.contains(select.open)}function setPanelState(o){dom.root.classList[o?"add":"remove"](select.open),dom.root.classList[o?"remove":"add"](select.closed),dom.control.setAttribute("aria-expanded",o)}function onToggleClicked(){var l=!isPanelOpen();setPanelState(l)}function onWindowScroll(){window.requestAnimationFrame(function() {var l=isPanelOpen(),n=0===(document.body.scrollTop||document.documentElement.scrollTop);n||l||!allowExpand?n&&l&&(allowExpand=!0,setPanelState(!1)):(allowExpand=!1,setPanelState(!0))});}pencilInit(".js-sub-pencil",!1); // via darwin-bg var slideIndex = 0; carousel(); function carousel() { var i; var x = document.getElementsByClassName("subs_valueprop"); for (i = 0; i < x.length; i++) { x[i].style.display = "none"; } slideIndex++; if (slideIndex> x.length) { slideIndex = 1; } x[slideIndex - 1].style.display = "block"; setTimeout(carousel, 2500); }

Raspberry Pistachio Financiers

Amanda Gallant and to Aaron Pederson/Duchess Bake Shop

If you can't find a financier mould, use a 24-cavity mini-muffin pan.

Servings: 24

Ingredients

95 g (1/3 cup plus 1 tbsp) unsalted butter

150 g (11/4 cups) icing sugar

95 g (1 cup) almond flour (finely ground almonds)

53 g (1/3 cup) all-purpose flour

150 g (about 5) large egg whites

1 tsp vanilla extract or paste

1 pint (2 cups) raspberries

30 g (1/4 cup) crushed pistachios

Method

Butter and flour a financier mould (or mini-muffin pan). Preheat oven to 425 F.

Make beurre noisette by melting the butter in a small saucepan over medium heat. Once fully melted, it will start to foam. Start whisking and continue to cook until the butter is a dark golden brown and has a nutty aroma. Pour into a heat-resistant bowl and set aside to cool.

Whisk together the icing sugar, almond flour and all-purpose flour in a large bowl. Make a well in the centre and pour in the egg whites and vanilla. Mix until well combined.

Add the cooled beurre noisette in two parts, whisking between each addition. Make sure to use a spatula to get all the butter out of the bowl as the dark brown sediment is loaded with a lovely nutty flavour.

Place the financier mould on a flat baking sheet. Fill each cavity to about three-quarters full. For each financier, gently press a few raspberries halfway down into the batter. Finish with a sprinkling of crushed pistachios.

Bake for 10 to 12 minutes, until the financiers are a light golden brown on the sides and just baked on top. A proper financier has a soft centre so be sure not to overbake. Allow to cool slightly and gently pop them out of their moulds.

Report an error
Due to technical reasons, we have temporarily removed commenting from our articles. We hope to have this fixed soon. Thank you for your patience. If you are looking to give feedback on our new site, please send it along to feedback@globeandmail.com. If you want to write a letter to the editor, please forward to letters@globeandmail.com.

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to letters@globeandmail.com. Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to letters@globeandmail.com. Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff.

We aim to create a safe and valuable space for discussion and debate. That means:

  • Treat others as you wish to be treated
  • Criticize ideas, not people
  • Stay on topic
  • Avoid the use of toxic and offensive language
  • Flag bad behaviour

Comments that violate our community guidelines will be removed.

Read our community guidelines here

Discussion loading ...

To view this site properly, enable cookies in your browser. Read our privacy policy to learn more.
How to enable cookies