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