Recipes, re-invented from cooking shows
Pistachio Matcha Financiers with Pink Peppercorns
Prep. Time:
Baking Time:
Total Time:
25 mins
15 mins
40 mins
Serves:
Makes 15 - 20 financiers
We saw Dan Hunter make these delicious treats in the semi-finals of Season 14 of The Great British Baking Show ™.
Ingredients
50g pistachios, shelled
50g ground almonds
100g powdered sugar
40g all-purpose flour
1 tsp matcha powder
4 large egg whites
100g unsalted butter
Pinch of pink peppercorns, finely crushed
TOPPING
2 tbspns Yuzu marmalade
20 Yuzu gummy candies
15 g crushed pistachios
Why buy an expensive pot when you only need a pinch? We sell tiny quantities
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Instructions
Preheat oven to 400ºF.
Grind the whole pistachios in a food processor until very fine, almost powdery. Combine with ground almonds.
Make brown butter: In a small saucepan, melt the butter over medium heat. Continue cooking, swirling occasionally, until it turns golden brown and smells nutty. Set aside to cool slightly.
Mix dry ingredients: Sift together powdered sugar, flour, and matcha powder. Stir in the ground pistachio-almond mixture and crushed pink peppercorns.
Lightly whisk egg whites (don't whip to peaks). Fold the egg whites into the dry mixture, then fold in the warm brown butter until just combined.
Fill molds 2/3 full. Bake for 12-15 minutes until golden and springy to touch.
Cool in molds for 5 minutes, then turn out onto wire rack. Once completely cool, top with small dollops of melted yuzu marmalade and add a yuzu gummy. Sprinkle with crushed pistachios.
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