Ingredients
Scale
- 1 cup almond meal
- 2 tablespoons tapioca starch
- 1 tablespoon coconut flour
- ½ cup granulated sugar
- 5 tablespoons unsalted butter, melted
- 2 teaspoons vanilla bean paste
- 2 large eggs
- 1 tablespoon lemon zest
- 30 unshelled pistachios
Instructions
- Preheat the oven to 400 degrees F. Line 11 cups in a muffin tin with paper liners.
- In a medium bowl, stir together the almond meal, tapioca starch, and coconut flour. Stir in the sugar followed by the butter, vanilla, eggs, and lemon zest. Mix until well combined.
- Spoon a small amount of batter into each paper liner. They should be less than half full. Top each financier with three pistachios.
- Bake about 15 minutes, until golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. Serve warm or cool completely and store in an airtight container at room temperature for up to 5 days. Financiers may also be frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 1 minute.
Notes
Recipe adapted from Food and Wine
- Prep Time: 10 minutes
- Cook Time: 15 minutes