Pistachio Financiers with Raspberry Glaze

Instructions

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1. 1 Preheat the oven to 350 degrees F (180 degrees C). Scatter pistachios on a baking tray.
2. 2 Place butter in a small pot over medium heat and cook until browned, whisking occasionally, about 5 minutes. Set aside to cool.
3. 3 Toast pistachios in the preheated oven for 7 to 8 minutes. Let cool.
4. 4 Add pistachios and flour to a food processor. Pulse for 30 seconds to 1 minute, until the mixture is broken down to a fine meal (like almond flour).
5. 5 Add pistachio mixture to a mixing bowl; whisk in confectioner's sugar and salt until combined. Whisk in egg whites and honey. Whisk in half the browned butter until fully incorporated. Add remaining browned butter and whisk until combined.
6. 6 Cover and chill the batter for at least 2 hours, or up to overnight.
7. 7 Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin pan with nonstick cooking spray. Portion batter evenly into the muffin cups, about 2 tablespoons each.
8. 8 Bake in the preheated oven until edges are browned and center is domed, 12 to 13 minutes. Let cool.
9. 9 Meanwhile, for glaze. Combine confectioner’s sugar, milk, and raspberry powder in a small bowl and whisk until smooth.
10. 10 Glaze tops of financiers with 2 to 3 teaspoons of glaze each. Sprinkle with chopped pistachios and top with a fresh raspberry.