French Financier with Pistachio cream and Raspberry

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 crĂšme pistache? Ca a l’air tellement bon… Et j’adore l’idĂ©e de faire une base gateau en financier, merci!

    • manonslittlekitchen
      January 25, 2019 / 10:03 am

      Coucou Julia!
      Alors lĂ  crĂšme Ă  la pistache en fait c’est un buttercream auquel j’ai tout simplement ajoutĂ© des pistaches Ă©crasĂ©es!
      Donc 150g de beurre (a tempĂ©rature 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 hĂąte 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

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