Ultra-moist pistachio financiers: the easy recipe

Heat the butter in a saucepan until it turns a hazelnut color. Let it cool slightly.

Mix the powdered sugar, flour, and almond flour, then incorporate the egg whites by beating well. Next, pour in the melted butter and the pistachio paste (if needed, dilute it in a little warm milk beforehand).

Divide the mixture into molds for financier cakes or muffins. Place in the refrigerator for 1 hour.

To finish, preheat the oven to 190°C. Bake for 12 to 15 minutes for financier molds (20 to 25 for muffin molds). Allow to cool before removing from the molds.