© Tara Fisher
Active Time
N/A
Total Time
45 MIN
Yield
Serves : makes 36 financiers

Top Chef winner Kristen Kish adds ground pistachios and nutty brown butter to her adorable little cakes, based on a classic French petit four. Slideshow: Fantastic French Desserts

How to Make It

Step 1    

Preheat the oven to 400°. Butter and flour 36 mini muffin cups. In a saucepan, cook the 7 ounces of butter over moderate heat, shaking the pan, until the milk solids begin to brown, about 5 minutes. Scrape the butter and browned solids into a bowl and let cool. Whisk in the brown sugar, egg whites, granulated sugar and almond extract.

Step 2    

In another bowl, whisk the pistachios with the 1 cup of all-purpose flour, the cake flour and the salt. Fold the dry ingredients into the brown butter mixture until combined.

Step 3    

Spoon the batter into the muffin cups and bake for about 15 minutes, until risen but still slightly soft in the center. Let cool slightly, then invert onto a rack to cool. Serve the financiers with crème fraîche and berries.

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