French Financier with Pistachio cream and Raspberry

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financier recipe



financier recipe


I not often make financiers, but when I bake them, I can’t stop myself from eating the batch … Their light nutty almond and buttery flavour is going to convince you pretty quickly! It is delicious on its own but also amazing with lots of other flavours. I like to use it as a base for other cakes with mousses/fruits  as it holds really well. I had some leftover pistachio cream, and just added it on top, to make some kind of mini financiers cupcakes 🙂

The name Financier ( someone working in Finance ) apparently comes from the form its traditional rectangular mould, which seems to look like a bar of Gold. Don’t be scared by the name, they are so easy to make and only require a small number of ingredients.

They are the perfect little delicacy for an afternoon tea, picnic or as homemade presents.


financier recipe

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Quantity: For 30 mini financiers



  • 50g almond powder
  • 50g all purpose flour
  • 150g caster sugar
  • 75g butter
  • 4 egg whites
  • 1/2 tsp vanilla extract
  • 1 pinch salt


1* Make the batter: Preheat the oven at 200C and grease your moulds with butter and flour. In a bowl, mix the almond, flour, sugar, salt and melted butter.  In the bowl of an electric mixer, beat the egg whites with a pinch of salt until soft peaks form. Gently incorporate the egg whites to the dry mix using a spatula, add the vanilla extract at the end.

2* Bake the Financiers: Fill the moulds at 3/4 and cook for about 15min, until nice and golden on top.

Enjoy xx








  1. Julia
    January 24, 2019 / 9:14 am

    Comment as-tu fait ta crème pistache? Ca a l’air tellement bon… Et j’adore l’idée de faire une base gateau en financier, merci!

    • manonslittlekitchen
      January 25, 2019 / 10:03 am

      Coucou Julia!
      Alors là crème à la pistache en fait c’est un buttercream auquel j’ai tout simplement ajouté des pistaches écrasées!
      Donc 150g de beurre (a température ambiante et battue au mixer pendant 5min) avec 300g de sucre glace et puis 50g de pistache en poudre 🙂
      Manon xx

  2. Julia
    January 28, 2019 / 9:13 am

    Super, j’ai hâte d’essayer, merci!

  3. Daniel
    February 10, 2019 / 5:24 pm

    Is the butter in the ingredients purely for greasing the moulds? I can’t see where it goes in the recipe, or am I being stupid? 😂

    • manonslittlekitchen
      February 10, 2019 / 5:56 pm

      Very good point Daniel! Add the cold melted butter to the sugar and almond flour mix 🙂
      Just amended the recipe for you!
      Thank you for reading and let me know <3
      Manon xx

  4. Natra Ramsamy
    January 30, 2020 / 12:35 pm

    Hi Manon,

    How do you make the pistachio cream? apologies I know Julia asked in french and I understand a little but just want to make sure its right. They look delicious and really want to try and make them 🙂

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