← All recipes

🍽️ Raspberry Pistachio Classics

155 kcal · 30 min · 4 servings

Raspberry Pistachio Classics Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Put the butter and the vanilla into a small pot.
  2. 2. Warm the mixture over low heat until the butter is completely melted.
  3. 3. Remove the pot from the heat and let the butter cool down for a moment.
  4. 4. Add the ground almonds, powdered sugar, vanilla sugar, and flour into a large bowl.
  5. 5. Stir the dry ingredients well with a spoon.
  6. 6. Separate the egg white from the yolk and put the egg white into a clean, grease-free bowl.
  7. 7. Add a pinch of salt to the egg white.
  8. 8. Whip the egg white with a mixer or whisk until stiff peaks form.
  9. 9. Add the dry almond mixture carefully to the egg white.
  10. 10. Fold the mixture from the bottom up with a spatula until everything is combined.
  11. 11. Add the warm vanilla butter to the batter gradually.
  12. 12. Stir the butter in carefully until the batter is smooth.
  13. 13. Cover the bowl and place it in the refrigerator for about 1 hour.
  14. 14. Preheat the oven to 200 degrees Celsius fan-forced.
  15. 15. Wash the raspberries and pat them dry carefully with kitchen paper.
  16. 16. Grease 20 small financier molds with butter.
  17. 17. Fill the batter evenly into the molds.
  18. 18. Press one raspberry and a few pistachios onto the batter in each mold.
  19. 19. Bake the cakes in the oven for 12 to 15 minutes.
  20. 20. Remove the cakes when the surface is golden brown.
  21. 21. Let the cakes cool down for a short time in the molds.
  22. 22. Remove the cakes carefully from the molds.
  23. 23. Let the cakes cool completely before serving.

Nutrition per serving