Pistachio Cherry Financiers
adapted from Tartelete
70g ground almonds
70g shelled, unsalted pistachios, ground
6 egg whites
120g unsalted butter, melted
8-10 pitted sour cherries
Pre-heat oven 160°C (325°F).
In a mixing bowl, combine the almonds, pistachios, flour and sugar, using a whisk.
Add melted butter and the orange blossom water. In another mixing bowl, beat the whites very slightly, with a whisk.Add the whites to the pistachio/almond mixture.Mix well.Fill up financier pans or muffin tins with half the batter.
Drop 1 pitted cherry (2 halves) in the center and cover with the remaining batter.
Bake for 15 to 20 minutes, until slightly golden.