Recipes Brown Butter Pistachio Financiers 3.0 (3,607) Add your rating & review 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 By Kristen Kish Kristen Kish Instagram Korean-born American chef Kristen Kish won Top Chef season 10. She's the former chef de cuisine of Menton in Boston and has appeared on 36 Hours on Travel Channel, Fast Foodies on TruTV, and Iron Chef: Quest for an Iron Legend on TruTV. Food & Wine's Editorial Guidelines Updated on May 17, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Tara Fisher Total Time: 45 mins Yield: 36 financiers Ingredients 7 ounces unsalted butter, plus more for coating 1 cup all-purpose flour, plus more for coating 3/4 cup light brown sugar 4 large egg whites 3 tablespoons granulated sugar 1/4 teaspoon pure almond extract 1 cup toasted unsalted pistachios, finely ground 1/2 cup cake flour Pinch of salt Sweetened whipped crème fraîche and fresh berries, for serving Directions 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. 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. 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. Rate it Print