Strawberry & pistachio financiers

Ingredients

• Almond powder, 50g
• Pistachios (ground), 100g
• Butter, 75g
• Icing sugar, 80g
• Flour, 30g
• Egg white, 3
• Strawberries, 20

Preparation

• Melt the butter in a saucepan until it’s slightly brown. Set aside and keep it warm. Grind pistachio until fine, almost like powder.
• In a bowl, put in ground pistachio, almond powder, flour, icing sugar. Mix well. Then, put in the melted butter and give it a good mix.
• Now, put in the egg white. At this point, you need to use electric mixer/whisk to mix all the ingredients until double their volume. Cover and put the mixture in the fridge to chill for 2 to 4 hours.
• Preheat the oven at 180°C.
• Use mini muffin mould (with 3cm diameter) or the classic rectangular mould. Spoon the mixture into the mould.
• Slice or quarter the strawberries. Put it and push it slightly into the mixture. Meanwhile, roughly crush the pistachios and sprinkle on top of the mixture.
• Put the mould in the oven, and bake for about 20 minutes or until the financiers rise and golden brown. Remove from mould sprinkle a little bit of icing sugar.

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