These bad boys get their name from their traditional shape, a gold bar, and the fact that they originated from the financial district of Paris (Bourse). I found this recipe from the book called ‘the boy who bakes’ by Edd Kimber.

Apparently he won the great British bake off. I don’t watch GBBO, strange but true. It always surprises my friends and family because I bake so much.

Anyway back to the present- this original recipe produced by Edd, had raspberries in it but my raspberries passed their expiry date. So this was sans raspberries

Ingredients

120g butter, plus extra for greasing
100g pistachio nuts
120g icing sugar
50g ground almonds
50g flour
pinch of salt
4 egg whites, lightly beaten
1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 180 and lightly grease a 12-cup muffin pan. Put the butter in a medium pan set over medium heat and cook, swirling the pan occasionally, until the butter turns a medium brown. Remove from heat and pass through a fine sieve into a small bowl.

2. Put the pistachio nuts and icing sugar into the bowl of a food processor and process until finely ground. In a medium bowl mix the pistachio nut mixture, almonds, flour and salt.

3. Add the egg whites and vanilla, and mix together, making sure everything is evenly combined. Mix in the warm browned butter a little at a time until combined.

4. Divide the financier batter evenly between the muffin cups.

5. Bake for 12 – 15 minutes or until the financiers are springy to the touch and lightly browned around the edges. Cool the tin for 5 minutes, then turn out onto a wire rack to cool completely.