![Dessert food](/sites/default/files/styles/az_full_width_bg_extra_small/public/2023-09/dessert.jpeg?itok=D4bs7n37)
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
Image
![Dessert](/sites/default/files/styles/az_small/public/2023-09/Recipe.jpeg?itok=isvCq5Vu)
Instructions:
- Melt butter and let cool.
- Whip egg whites lightly, mix in all the items and add the butter last.
- Grease mini cupcake pans and scoop about 12 g in each form.
- You can also cup them with mini paper in your favorite color, no spray is needed for that.
- Bake at 325F for 7 to 10 min.
- Let cool, package and attach to parachute, throw into the air and catch it if you can.
Image
![playing with food](/sites/default/files/styles/az_medium/public/2023-09/play.jpeg?itok=UyWUsW7C)