- 100g ground almonds
- 100g icing sugar
- 60g butter
- 20g Guénard Pistachio oil
- 50g flour
- 3 egg whites
Melt the butter in a microwave on low power and preheat your oven to 180°C.
Mix the flour, icing sugar and ground almonds in a mixing bowl. Separate the whites from the yolks (set the yolks aside for another recipe), gently beat the whites until they are slightly frothy, then add to the dry ingredients. Briefly mix, then add the melted butter and Guénard Pistachio oil and mix until smooth.
Pour the mixture into your financier molds (or any kind of small individual mold) and bake in the oven for around fifteen minutes. Adjust the cooking time based on your oven. Once removed from the oven, leave to cool before removing from the molds.
All that is left is to use the egg yolks for this delicious chocolate biscuits recipe!