Recipe for Soft Pistachio and Matcha Fingers

In a mixing bowl, whisk the egg with the sugar and honey until the mixture turns pale.

Add the sifted flour, baking powder, and matcha tea. Warm the milk and melt the butter until it turns a hazelnut color. Add the warmed milk, then the filtered hazelnut butter.

Preheat your oven to 160°C and place your mold on a perforated baking sheet.

To finish, pour the batter into a piping bag without a tip and pipe it into the molds. Crush the pistachios using a food processor and distribute them over the batter. Cover with a baking sheet and bake for 15 minutes at 160°C (320°F). Unmold 5 minutes after taking them out of the oven.