**Ingredients**
– 65 g almond powder
– 65 g pistachio paste
– 25 g pistachio powder (or ground pistachios)
– 75 g egg whites (about 2–3 whites)
– 95 g butter (beurre noisette / browned butter recommended)
– 35 g pistachio marzipan / financiers à pistache (likely referring to pistachio-flavored paste or additional pistachio element)
**Garnish and decoration**
– 10 g raspberry coulis / jam (or small amount of raspberry puree)
– Small white chocolate crisps / shards (petits blancs d’amande or similar decoration)
– Fresh raspberries (for topping)
**Materials**
– Silicone mini financier mold (for mini tarts, diameter ≈ 4.8 cm)
– Piping bag
**Steps**
**Step 01 – Prepare the pistachio financier batter**
In a bowl, combine the almond powder, pistachio paste, pistachio powder (if using), and egg whites. Mix well to obtain a smooth batter.
**Step 02 – Brown the butter**
Melt the butter and continue cooking until it turns a nice hazelnut color (beurre noisette). Let it cool slightly, then incorporate it into the batter. Mix thoroughly.
**Step 03 – Transfer the batter**
Pour or transfer the financier batter into a piping bag.
**Step 04 – Pipe and add raspberry**
Pipe a small amount of batter into each cavity of the silicone mold. Add a little raspberry coulis / jam in the center of each financier. Cover with more batter to enclose the raspberry filling. Smooth the tops if needed.
**Conseil (Tip)**
You can garnish each financier with a halved fresh raspberry or small pieces before baking. The financiers will rise and brown nicely.
**Baking**
Bake at moderate temperature (around 180°C) for 10 to 12 minutes (or up to 20–30 minutes depending on oven and size — check for golden edges and a slight rise).
**Decoration (Garniture et décoration)**
Once cooled, decorate with small white chocolate crisps (or almond flakes), fresh raspberry halves, and perhaps a touch more coulis or pistachio crumbs.
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