Best Bites Blog > Holiday Eats|Recipes
Holiday Recipe: Olive Oil Pistachio Financier From Ripple
Ring in the New Year with this classy dessert from pastry chef Alison Reed.
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
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
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.
You might also like:
Todd Thrasher’s Swedish Punch
Tuna loin from Blue Duck Tavern
more from Washingtonian
Buffer: Error #102 occurred. More info here.