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Martha Stewart Member
Rating: Unrated
05/14/2012
I was watching the show and the chef mentioned that this Brown butter financier is a gluten-free recipe! I'm excited to bake it this weekend.
Back to Brown Butter Pistachio and Poppy Seed Financiers
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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 8 muffin-size or 24 mini-muffin-size financiers
pistachio-financiers-mslb7124.jpg
Ingredients
Ingredient Checklist
1/2 cup shelled, unsalted green pistachios
7 tablespoons unsalted butter
5 cardamom pods, crushed
1 vanilla bean, split and scraped
1/3 cup white rice flour
1/2 cup evaporated cane sugar
2 tablespoons poppy seeds
1/2 teaspoon fine sea salt
4 large egg whites, lightly beaten until foamy
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 8 muffin-size or 24 mini-muffin-size financiers
pistachio-financiers-mslb7124.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 8 muffin-size or 24 mini-muffin-size financiers
Recipe Summary
Yield: Makes 8 muffin-size or 24 mini-muffin-size financiers
Yield: Makes 8 muffin-size or 24 mini-muffin-size financiers
Makes 8 muffin-size or 24 mini-muffin-size financiers
pistachio-financiers-mslb7124.jpg
pistachio-financiers-mslb7124.jpg
Ingredients
Ingredients
- 1/2 cup shelled, unsalted green pistachios
- 7 tablespoons unsalted butter
- 5 cardamom pods, crushed
- 1 vanilla bean, split and scraped
- 1/3 cup white rice flour
- 1/2 cup evaporated cane sugar
- 2 tablespoons poppy seeds
- 1/2 teaspoon fine sea salt
- 4 large egg whites, lightly beaten until foamy
Directions
Preheat oven to 350 degrees. Line a standard muffin tin with 8 paper liners or a mini-muffin tin with 24 paper liners, or use silicone muffin molds; set aside.
Using a coffee or spice grinder, grind pistachios into a fine powder; set aside.
In a small saucepan, melt butter over medium heat until light brown in color; remove from heat. Add cardamom pods and vanilla bean and seeds; let stand for 10 minutes. Strain butter; discard solids and set aside.
In a large bowl, mix together pistachio powder, rice flour, cane sugar, poppy seeds, and salt. Beat in egg whites until smooth; quickly stir in melted butter. Divide batter evenly among prepared muffin cups (use 1 heaping teaspoon batter per mini, if using) and transfer to oven; bake until a cake tester inserted into the center of the cakes comes out clean, about 20 minutes for standard size and 12 to 14 minutes for mini. Remove from oven and let cool completely.
Reviews (1)
Add Rating & Review
Martha Stewart Member
Rating: Unrated
05/14/2012
I was watching the show and the chef mentioned that this Brown butter financier is a gluten-free recipe! I'm excited to bake it this weekend.
Reviews (1)
Add Rating & Review
Add Rating & Review
Martha Stewart Member
Rating: Unrated
05/14/2012
I was watching the show and the chef mentioned that this Brown butter financier is a gluten-free recipe! I'm excited to bake it this weekend.
Martha Stewart Member
Rating: Unrated
05/14/2012
I was watching the show and the chef mentioned that this Brown butter financier is a gluten-free recipe! I'm excited to bake it this weekend.
Rating: Unrated
All Reviews for Brown Butter Pistachio and Poppy Seed Financiers
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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Newest
All Reviews for Brown Butter Pistachio and Poppy Seed Financiers
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
