Pistachio Matcha Financiers with Pink Peppercorns

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.