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Matcha & Pistachio Financiers

By • Updated September 2026
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These delicate French financiers pair the earthy, umami depth of ceremonial-grade matcha with the buttery crunch of roasted pistachios. Traditionally baked in rectangular mini loaf tins or financier moulds, they deliver the classic contrast every good financier needs: a crisp, golden edge and a tender, almost chewy centre. The matcha powder lends a pale-green crumb and subtle bitterness that balances the sweetness of browned butter and ground almonds.

Unlike sponge cakes, financiers rely on beurre noisette (browned butter) and a high ratio of egg whites to deliver their signature texture. A proper mini loaf tin ensures even heat distribution and that prized golden crust; flimsy moulds or silicone trays won't crisp the edges as reliably. Serve these petits fours alongside a pot of hojicha or a second cup of matcha for an elegant afternoon tea in September 2026.

Matcha & Pistachio Financiers
Prep Time20 mins
Cook Time14 mins
Servings12 financiers
DifficultyMedium

Ingredients

  • 100 g unsalted butter, plus extra for greasing
  • 50 g ground almonds (almond flour)
  • 50 g icing sugar, sifted
  • 20 g plain flour
  • 2 tsp matcha powder (ceremonial or culinary grade)
  • 3 large egg whites (about 90 g)
  • Pinch of fine sea salt
  • 40 g shelled pistachios, roughly chopped
Nutrition per serving:
Calories: 135
Fat: 10g
Sugar: 8g
Protein: 3g

Instructions

1
Brown the butter: Melt the butter in a small saucepan over medium heat. Continue cooking, swirling occasionally, until the milk solids turn golden brown and smell nutty—about 4–5 minutes. Pour into a heatproof bowl and let cool to room temperature.
2
Prep the tins: Preheat your oven to 200 °C (180 °C fan)/Gas 6. Generously butter your mini loaf tin or 12-cavity financier mould, making sure to reach into the corners. Dust lightly with flour and tap out any excess.
3
Mix the dry ingredients: In a medium bowl, whisk together the ground almonds, icing sugar, plain flour, matcha powder and salt until evenly combined and no lumps remain.
4
Fold in egg whites & butter: Lightly whisk the egg whites in a jug until just foamy (do not beat to stiff peaks). Pour into the dry mixture and fold gently with a spatula until smooth. Fold in the cooled browned butter until fully incorporated. The batter should be glossy and pourable.
5
Fill & top: Divide the batter evenly among the cavities of your mini loaf tin, filling each about two-thirds full. Scatter the chopped pistachios over the top of each financier.
6
Bake: Bake for 12–14 minutes, until the edges are golden and the centres spring back lightly when pressed. The matcha will keep the crumb pale green, so don't rely solely on colour to judge doneness.
7
Cool & serve: Let the financiers cool in the tin for 2 minutes, then turn out onto a wire rack. Serve warm or at room temperature, ideally within 24 hours for the best texture. Store any leftovers in an airtight tin for up to three days.

🫖 Equipment You'll Need

A good-quality mini loaf tin or rigid financier mould is essential for classic financiers. Heavy-gauge metal conducts heat evenly, crisping the edges to a golden shell while keeping the almond-matcha centre moist and tender—silicone moulds simply can't deliver that contrast. Look for non-stick cavities and straight sides to unmould cleanly every time.

See our mini loaf tin picks →

Expert Tip: Sift the Matcha

Even high-grade matcha can form stubborn clumps. Sift it with the icing sugar and flour to ensure an even, pale-green crumb and no bitter pockets. A small tea strainer works perfectly.

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