Pistachio financiers are so deliriously good and delightfully rich that they make a great recipe for the holiday season. Heftier and more indulgent than a simple almond tea cake, it's a good thing they’re just bite-sized snacks.
To make saffron-infused brown butter - Heat the butter in a small saucepan, on low heat. The butter will be bubbly and foamy, and then will start to change color. Once its brown in color, take the pan off the heat and add saffron strands. Let it cool. This process will take about 4-5 minutes.
You can also strain the brown butter, then add the saffron. I chose to keep the browned butter bits and not strain the butter.
In a medium-sized bowl, sift together the flour, almond flour, and icing sugar.
Now whisk in the egg whites. When your dry ingredients are moistened, slowly add the saffron-infused brown butter in 3 -4 increments, stirring well after every addition.
Fold in the finely chopped pistachios and saffron strands.
Cover the bowl with a tight-fitting lid or plastic wrap and refrigerate for 1 hour.
When you're ready to bake, preheat your oven to 180C and liberally butter the cavities of a mini muffin pan.
Place 1 -1.5 tablespoons of the batter into the cavities.
Sprinkle with some pistachio slivers.
Bake at 180 C ( 356 F) for 15-18 minutes, or until the financiers are golden brown and a toothpick inserted in the center comes out clean.
Let the financiers cool in the pan for a few minutes before taking them out on a cooling rack.