Sample Returns

Almond & Pistachio Financier Cake

• Butter 454 g
• Egg whites 500 g
• Almond meal 180 g
• All-purpose flour 180 g
• Powdered sugar 450 g
• Pistachio paste or ground pistachios 150 g

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Instructions:

1. Melt butter and let cool.
2. Whip egg whites lightly, mix in all the items and add the butter last.
3. Grease mini cupcake pans and scoop about 12 g in each form.
4. You can also cup them with mini paper in your favorite color, no spray is needed for that.
5. Bake at 325F for 7 to 10 min.
6. Let cool, package and attach to parachute, throw into the air and catch it if you can.

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