Financiers or Madeleines w/ Pistachios & Raspberries

I bought this French silicone barquette mold pan in Paris, however, every time I use it, my little financiers turn out looking more like madeleines.
I think I overfill the pan with too much batter, so they puff up too much, but who cares? there's more to love and eat.

This recipe is from my friend Eileen from Living Tastefully, Passions to Pastry......we have never met in person, but we have been corresponding for 7 years about gardening and food (what else?).

She is a Francophile, an expert baker and has a gorgeous kitchen that was featured in Food & Wine magazine, as well as other design mags.

The exciting news is that we are meeting Eileen and her husband in September in our favorite city, Paris!

She planned her trip to coordinate with ours, and I will be entertaining her and some other French bloggers in the large apartment for aperitif and other treats.
I can't wait.....but that's another post for the future.

Let's stick with the recipe on hand.

This takes no time to put together, and I added a raspberry to each financier along w/ the pistachios.

These are best eaten the day they are made, or they will get too soft.

If you don't have a barquette pan, these work fine in a mini muffin pan!

Financiers w/ Pistachios (adapted from Living Tastefully, Passions to Pastry):

• 1 cup almond flour (or 1 cup whole, blanched almonds chopped, then finely ground in a food processor)
• 1/2 cup sugar
• 2 large eggs, beaten
• 5 tablespoons unsalted butter, melted
• 3 tablespoons all-purpose flour
• handful of shelled pistachios

Preheat oven to 400˚F.

Butter and flour sixteen 3 1/2" long barquettes or 30 mini muffin pan cups.

In a bowl, mix the almond powder and sugar. Whisk in the eggs until incorporated, then whisk in the melted butter, followed by the flour.

Spoon the batter into the prepared barquette molds or mini muffin cups and decorate with the pistachios. Bake the cakes until golden brown, about 12-16 minutes.

Let cool slightly, then run a knife around each cake and transfer them to a rack to cool.