This Pistachio Financier with Apricot Gelée recipe blends nutty almond-pistachio cakes with a bright, fruity apricot gelée topping. A sophisticated French pastry perfect for high tea, plated desserts, or pâtisserie-worthy celebrations.
Yields 8 Servings Servings Quarter (2 Servings) Half (4 Servings) Default (8 Servings) Double (16 Servings) Triple (24 Servings) Prep Time 25 minsCook Time 20 minsTotal Time 45 minsFor the Pistachio Financiers
⅔ cup unsalted butter
½ cup ground almonds
⅓ cup ground pistachios (shelled, unsalted)
1 cup powdered sugar
⅓ cup all-purpose flour
¼ tsp salt
4 large egg whites
½ tsp almond extract
Optional: whole pistachios or chopped nuts for topping
For the Apricot Gelée
1 cup apricot purée or jam (strained if using jam)
1 ½ tsp powdered gelatin (or 1 sheet gelatin)
2 tbsp water (for blooming)
1 tsp lemon juice
Optional: 1 tsp orange blossom water or Grand Marnier
Make the Browned Butter
1
In a small saucepan, cook the butter over medium heat until it foams and turns golden brown with a nutty aroma (beurre noisette).
Strain through a fine sieve and let cool slightly.
Prepare the Financier Batter
2
In a bowl, combine almond flour, pistachio flour, powdered sugar, flour, and salt .
Lightly whisk the egg whites just until foamy, then mix into the dry ingredients.
Stir in browned butter and almond extract until smooth.
Chill the batter for 30 minutes for best texture (optional but recommended).
Bake
3
Preheat oven to 190°C / 375°F .
Grease financier molds or a mini muffin tin.
Spoon in batter about ¾ full. Top with pistachio halves if using.
Bake for 15–18 minutes , or until golden and edges are crisp.
Cool in the pan 5 minutes, then unmold and cool fully on a rack.
Make the Apricot Gelée
4
Bloom gelatin in water for 5–10 minutes.
Heat apricot purée gently in a saucepan (don’t boil).
Stir in bloomed gelatin, lemon juice, and optional floral or liqueur notes.
Pour into a small parchment-lined tray or mold (for slicing into squares) or set into silicone half-sphere molds.
Chill until firm — about 1 hour.
Assemble
5
Option 1 (layered presentation): Slice gelée into squares or circles and gently place atop cooled financiers.
Option 2 (plated dessert): Serve financier with piped whipped cream, a piece of apricot gelée, and candied pistachios.
Optional garnish: gold leaf, mint, crushed pistachios, or a drizzle of apricot glaze.
Pairing Suggestions
6
Tea: Jasmine, white tea, or almond rooibos
Wine: Late harvest Viognier or a sweet Muscat
Coffee: Pistachio or cardamom latte for a modern twist
Tips & Notes
7
Gelée magic: Use silicone molds for elegant domes or cubes. You can freeze them briefly to unmold cleanly.
Nut variations: Try hazelnut or walnut flour for different flavor profiles.
Storage: Financiers can be stored airtight for 2–3 days. Gelée should be chilled and added just before serving.
Extra flair: Pipe pistachio or vanilla cream onto the financiers before topping with gelée for a pâtisserie-style finish.
Ingredients For the Pistachio Financiers
⅔ cup unsalted butter
½ cup ground almonds
⅓ cup ground pistachios (shelled, unsalted)
1 cup powdered sugar
⅓ cup all-purpose flour
¼ tsp salt
4 large egg whites
½ tsp almond extract
Optional: whole pistachios or chopped nuts for topping
For the Apricot Gelée
1 cup apricot purée or jam (strained if using jam)
1 ½ tsp powdered gelatin (or 1 sheet gelatin)
2 tbsp water (for blooming)
1 tsp lemon juice
Optional: 1 tsp orange blossom water or Grand Marnier
Directions Make the Browned Butter
1
In a small saucepan, cook the butter over medium heat until it foams and turns golden brown with a nutty aroma (beurre noisette).
Strain through a fine sieve and let cool slightly.
Prepare the Financier Batter
2
In a bowl, combine almond flour, pistachio flour, powdered sugar, flour, and salt .
Lightly whisk the egg whites just until foamy, then mix into the dry ingredients.
Stir in browned butter and almond extract until smooth.
Chill the batter for 30 minutes for best texture (optional but recommended).
Bake
3
Preheat oven to 190°C / 375°F .
Grease financier molds or a mini muffin tin.
Spoon in batter about ¾ full. Top with pistachio halves if using.
Bake for 15–18 minutes , or until golden and edges are crisp.
Cool in the pan 5 minutes, then unmold and cool fully on a rack.
Make the Apricot Gelée
4
Bloom gelatin in water for 5–10 minutes.
Heat apricot purée gently in a saucepan (don’t boil).
Stir in bloomed gelatin, lemon juice, and optional floral or liqueur notes.
Pour into a small parchment-lined tray or mold (for slicing into squares) or set into silicone half-sphere molds.
Chill until firm — about 1 hour.
Assemble
5
Option 1 (layered presentation): Slice gelée into squares or circles and gently place atop cooled financiers.
Option 2 (plated dessert): Serve financier with piped whipped cream, a piece of apricot gelée, and candied pistachios.
Optional garnish: gold leaf, mint, crushed pistachios, or a drizzle of apricot glaze.
Pairing Suggestions
6
Tea: Jasmine, white tea, or almond rooibos
Wine: Late harvest Viognier or a sweet Muscat
Coffee: Pistachio or cardamom latte for a modern twist
Tips & Notes
7
Gelée magic: Use silicone molds for elegant domes or cubes. You can freeze them briefly to unmold cleanly.
Nut variations: Try hazelnut or walnut flour for different flavor profiles.
Storage: Financiers can be stored airtight for 2–3 days. Gelée should be chilled and added just before serving.
Extra flair: Pipe pistachio or vanilla cream onto the financiers before topping with gelée for a pâtisserie-style finish.
Pistachio Financier with Apricot Gelée
