This festive confection from Ripple pastry chef Alison Reed is easy to make but, thanks to decidedly adult flavors like pistachio and olive oil, will feel sophisticated enough for a New Year feast. At the Cleveland Park wine bar and restaurant, Reed serves it with pumpkin ganache, dried cherries, and candied pumpkin seeds.
Olive Oil Pistachio Financier
Yield: 32 mini muffins
Ingredients
1 cup unsalted butter
1 cup all-purpose flour
1 cup ground almond flour
2 ⅔ cups confectioners sugar
16 egg whites
1 cup olive oil
½ cup ground pistachios
Directions
Preheat oven to 325 degrees. Melt
butter in a pot until it’s browned and gives off a nutty aroma. Set
aside to cool slightly. Sift dry ingredients in a bowl and set aside. In
a separate bowl, whisk egg whites by hand until a bit frothy. Stir in
dry ingredients, then add olive oil and butter at the same time to
emulsify. Scoop batter into desired mold or mini muffin pans. Bake for 12 to 15 minutes or until a toothpick comes out clean.
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