(makes about 30 small financiers)
180g/6oz ground almonds
180g/6oz all purpose flour
1 pinch of salt
180g/6oz room temperature unsalted butter
2 tablespoons pistachio paste
30g/1oz dark rum
2 tsp vanilla extract or seeds of 1 vanilla pod
180g/6oz of egg whites (about 6 eggs)
fruit or dried fruits or nuts (ex. cherries, dried figs, pistachios, pine nuts etc)
Preheat your oven to 180C/350F. Prepare some small moulds (financier moulds or small muffin tins) by brushing with butter first and then coating lightly with flour.
In a standup mixer add ground almonds, flour, sugar and salt. Mix with the paddle attachment to combine, then add the butter, cut into small chunks. Keep mixing at low speed until mixture resembles wet sand. In the meantime, in a separate bowl add rum and vanilla to the egg whites and beat with a whisk until a bit frothy. Set aside.
Add pistachio paste to the standup mixer bowl, let disperse evenly then add the flavoured egg whites and keep mixing at medium speed until batter is nice and smooth.
Transfer batter into a piping bag and fill the moulds. Top with fruit and bake for 15 to 20 minutes. Top should be golden and a toothpick inserted in the middle of the financier should come out clean.
Let cool before unmoulding.