Financiers are small French cookies usually baked in rectangular or oval shape. Crucial for the dough is browned butter and using only egg whites without yolks. The cookies are soft, slightly crunchy outside and slightly chewy inside. The flavour is of choice, classic are vanilla almond but we may want to experiment. I choose pistachios as nut base and combined them with rose because this is a really good pair. Cookies are incredible tasty. Enjoy!
24 cookies (but it depends on moulds size)
- ½ cup + 2 tablespoons butter
- 2 tablespoons coconut syrup (or other plant syrup)
- ¾ cup sugar
- 1 ½ cup finely ground pistachios
- ¼ cup buckwheat flour
- pinch of salt
- 3 egg whites (from large eggs)
- 1 teaspoon rose extract
- ½ cup icing sugar
- 1 tablespoon dried rose petals
- 3 tablespoons water
- 2 tablespoon pistachio crumbles
Grease moulds (I recommend steel) with butter, place on the baking sheet and put into the freezer.
Preheat oven to 400°F.
Melt butter in a saucepan and cook for further 10 minutes until changes the colour to brown and starts to smell ‘nutty’. Remove from the heat, stir in coconut syrup and set aside to cool slightly.
In a bowl combine sugar, pistachios, salt and flour. Add egg whites and rose extract, mix with a spoon. Slowly add butter with syrup and mix until combined.
Fill moulds to the ¾ capacity. Place with baking sheet to the oven, reduce the temperature to 375°F and bake for 15 minutes (until tooth pick inserted into center comes out clean). Remove from the oven, unmould and cool on a wire rack.
Make icing: grind rose petals to powder. Combine the powder with icing sugar, stir in water and mix until smooth, thick but still liquid mixture. Pour over the top of each cookie and sprinkle with pistachio crumbles.
Tags: glutenfree, pistachio, rose.