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A Financial Situation
 Technology is a great thing. It used to be that to know how much money was left on your account, you had to keep track of what you spent in a little notebook. It has its appeal: every time you spend money, you have to write it down and remind yourself of why you bought it. Or remind yourself of why you really didn't need it. Now, all you have to do is click on a link that lets you see exactly how much you spent, when, and where. You can spend money and forget about it until the next time you go online! (Rest assured, I don't really do that, and yes, this is a message for my parents.) However, there's one item in the financial wor(l)d that stays the same with or without technology. I'm talking about the financier. In fact, it gets better: take a classic financier (like the one right here), switch up a couple ingredients, and you've got an altogether different version that still tastes amazing.  It's soft, buttery, and it melts in your mouth: ladies and gentlemen, I'm proud to introduce the pistachio financier. Baked in a mini muffin pan, they become bite-sized cakes that you can't really resist. If you look at the picture above, you could even pretend they're pears and therefore absolutely good for you. The pistachio taste is actually pretty faint and the almonds tend to take the lead, but the two blend together in a really pleasant way. Or, you could take them for what they're worth: a great bribe. They're green like dollar bills (handy!), and who said the world of finance never involved a little bribing here and there? Pistachio Financiers makes 24 mini financiers 1/2 c. butter, melted and cooled 1/3 c. confectioner's sugar 1/2 c; all-purpose flour 1/3 c. ground pistachios 3/4 c. ground almonds 1 TS baking powder 4 egg whites In a large bowl, whisk sugar, flour, pistachios, almonds, and baking powder together. Add egg whites one by one and stir delicately. Add melted butter and mix. Place batter in an airtight container and refrigerate anywhere from 12 hours to 3 days. When ready to bake, preheat oven to 410°F/210°C. Grease a mini-muffin pan or mini financier pan. Fill with batter (3/4 of the way up) and bake 6 to 8 minutes until golden. Let cool slightly in pan and invert onto a wire rack to cool completely. Financiers are best eaten the day they are made but can be kept up to two days in an airtight container. 
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