Eric Lanlard's Pistachio & Rose Financiers Recipe
Pistachio & Rose Financiers recipe from Eric Lanlard. Traditionally made with ground almonds, for these financiers I substituted ground pistachios to make the recipe moreish and colourful.
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Ingredients
- 150g (5½oz) unsalted butter
- 85g (3oz) shelled pistachio nuts, plus extra to decorate
- 70g (2½oz) plain flour
- 6 egg whites
- pinch of salt
- 175g (6oz) icing sugar, sifted
- 50g (1¾oz) ground almonds
- 200ml (7fl oz) whipping cream
- 1 tbsp vanilla sugar
- few drops of rose extract, to taste
- edible dried rose petals or buds
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