I am team cake when it comes to Financiers, Dorie labels them cookies. These pistachio-matcha financiers are the perfect green for the holiday season. These butter-laden cakes are sweetened with sugar, have all-purpose and whole wheat flour, pistachios for crunch and color, matcha powder for taste and color and 6 egg whites (and of course I make ice cream with the leftover egg yolks).

The dough needs to chill for at least 3 hours but I make mine a day in advance for easy scoop and bake the next day. The hardest part of this recipe is buttering and flouring 24 count mini muffin tin and yes I am that person who cleans it and uses it again for another 4.

These bake up quick in 400 degree oven for 13 minutes. Let cool in the pan for 4 minutes then pop them out. You can serve these naked but I made the optional white chocolate glaze tinted with matcha powder. I made the full recipe of glaze which is 8-ounces of white chocolate and 4-ounces would have been enough, I had a lot left over. These shiny little cakes looked so festive that I was happy to share. I did not buy the freeze-dried raspberries as I had some old freeze-dried blueberries I planned on using but they got moist and could not be sprinkled.

I took half of these to work and they all disappeared quickly to rave reviews. My husband is not a fan of financiers but that doesn’t stop him from eating them two at a time. I rather liked these and would be happy to make them again. To see what others thought head over to Tuesdays with Dorie. Happy Holidays!