Pistachio and Raspberry Financiers

1. Preheat the oven to 350°F. Grease mini muffin cups with cooking spray, or line with paper cups, and set aside.
2. Put the pistachios and flour in the bowl of a food processor and pulse until the mixture resembles a coarse powder. Transfer to a large mixing bowl. Add the cane sugar, brown sugar, and baking powder and whisk together. Add the egg whites and whisk until they are fully incorporated and the mixture is crumbly and somewhat sticky. Mix in the melted butter. At this point, the batter can be stored in an airtight container in the fridge for up to 2 days.
3. When ready to bake the financiers, drop a tablespoonful of dough in each muffin cup. Top each financier with a raspberry. Bake for about 15 minutes, rotating the pan halfway through, until the financiers are golden brown on the edges. Let cool for 10 minutes in the pan and then transfer to a cooling rack to cool completely.

SERVING

1. Serve the financiers sprinkled with powdered sugar, and topped with an extra fresh raspberry (or thawed frozen raspberry), if desired.

STORAGE

1. Financiers are at their very best eaten the day they are baked, though they can certainly bear an overnight stay in an airtight container. Or, if you don’t plan to eat all the financier the day they’re baked, keep the extra batter in an airtight container and use it within the next two days.