Raspberry Financiers with Pistachio
(0 votes)
(0 votes)
Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
155
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 155 cal. | (7 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 1.1 g | (4 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 1.9 μg | (3 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.8 mg | (7 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 6 μg | (2 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.8 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 78 mg | (2 %) | ||
| Calcium | 11 mg | (1 %) | ||
| Magnesium | 18 mg | (6 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 4 mg | |||
| Cholesterol | 20 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
20
- Ingredients
- 1 Vanilla bean (seeds of)
- 170 grams butter
- 120 grams ground almonds
- 145 grams powdered sugar
- 1 tsp Vanilla sugar
- 45 grams Pastry flour
- 4 egg whites
- salt
- butter (for the molds)
- 100 grams Raspberries
- 25 grams Pistachio
Preparation steps
1.
Melt the butter and vanilla in a saucepan over low heat. Mix the ground almonds, powdered sugar, and flour.
2.
Beat the egg whites with a pinch of salt until stiff, and fold in the almond mixture with a spatula. Slowly incorporate the vanilla butter, stirring constantly. Chill for 1 hour in the refrigerator.
3.
Preheat a convection oven to 200°C (approximately 400°F). Rinse the raspberries and gently pat dry. Butter 20 financier molds and foll with the batter. Distribute the raspberry and pistachio onto it and bake for 12-15 minutes until golden brown. Remove from the molds and allow to cool before serving.
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