Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Brown Butter Pistachio and Poppy Seed Financiers 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 16, 2019 Print Rate It Share Share Tweet Pin Email Yield: Makes 8 muffin-size or 24 mini-muffin-size financiers A financier is a French cake traditionally made with ground almonds. For a colorful twist on the classic, try pistachios instead with this recipe from food blogger Beatrice Peltre's "La Tartine Gourmande." Ingredients ½ cup shelled, unsalted green pistachios 7 tablespoons unsalted butter 5 cardamom pods, crushed 1 vanilla bean, split and scraped ⅓ cup white rice flour ½ cup evaporated cane sugar 2 tablespoons poppy seeds ½ teaspoon fine sea salt 4 large egg whites, lightly beaten until foamy Directions Preheat oven to 350 degrees. Line a standard muffin tin with 8 paper liners or a mini-muffin tin with 24 paper liners, or use silicone muffin molds; set aside. Using a coffee or spice grinder, grind pistachios into a fine powder; set aside. In a small saucepan, melt butter over medium heat until light brown in color; remove from heat. Add cardamom pods and vanilla bean and seeds; let stand for 10 minutes. Strain butter; discard solids and set aside. In a large bowl, mix together pistachio powder, rice flour, cane sugar, poppy seeds, and salt. Beat in egg whites until smooth; quickly stir in melted butter. Divide batter evenly among prepared muffin cups (use 1 heaping teaspoon batter per mini, if using) and transfer to oven; bake until a cake tester inserted into the center of the cakes comes out clean, about 20 minutes for standard size and 12 to 14 minutes for mini. Remove from oven and let cool completely. Rob Tannenbaum Rate it Print