With small translucent seeds pomegranate crowns Autumn in a juicy pink.
Pomegranate, almond and pistachio Financiers
45 g wheat flour
2 g baking powder
100 g sugar
35 g almonds, grinded
20 g pistachio, grinded
100 g egg whites
60 g butter
Fleur de Sel
Bring the butter to boil on low heat until golden.
Combine well all dry ingredients.
Add slowly the tempered (30ºC) egg whites.
Gently fold in the tempered (30ºC) butter.
Refrigerate for 1 hour.
Pre-heat the oven to 200ºC.
Grease and flour 10 small moulds.
Pour the dough into the moulds and add some pomegranate seeds.
Bake for 10 minutes (depending on mould size).
Decorate with pistachio and pomegranate seeds.