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Pistachio-Blackberry Financier

These Financiers get a distinctive and exotic touch using pistachios and blackberries.  Wonderful with coffee or even a side of gelato for dessert.


1/2 cup butter

3/4 cup pistachios, shelled

1 cup powdered sugar

1/2 cup flour

1/2 cup egg whites (approximately 4 eggs)

1/2 pint large blackberries



1. Preheat oven to 375°F.  In a saucepan, melt butter over medium heat.

2. Meanwhile, in a food processor, grind pistachios with powdered sugar and flour until finely ground but do not go so far as to make a paste.  Add egg whites, melted butter and mix.  Batter can be used immediately or kept refrigerated for up to 3 days.

3. When ready to bake, butter tiny tart molds or a mini muffin tin and spoon in batter to fill mold 2/3 of the way.

4. Cut blackberries in half, the long way, and place 1/2 on top of the batter cut side down.

5. Bake for approximately 15 minutes, until golden brown. Let cool in molds and gently lift cakes out.


Nutritional Information

Based on 32 servings.

Per serving:

Calories 60
Total Fat 3.5g
Saturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 10mg
Sodium 30mg
Carbohydrates 6g
Dietary Fiber 0g
Protein <1g
Potassium 30mg