I don’t know about you, but when I was a kid back in lower school we had « show and tell » days where you would bring something preferably new and interesting to introduce to everyone in the class to develop public speaking skills. I remember that most of my show-and-tell items were food related… and now many years later I’m not surprised considering how passionate I am about food!
So a while back I had spoken about “mshalalé” cheese and “za’atar” and today I want to do a blog version show-and-tell on mastica (which is in the photo above). If you’re anywhere from Greece, Turkey or the Middle East you probably know what mastica is- a resin from the mastic tree with a distinct (and I should add fabulous) taste and smell. It’s very commonly used in desserts, especially cream/milk based ones and also is a popular chewing-gum flavour (anyone know the Mastic Chicklets??)
And so the other day I was wondering what to do, when in the kitchen I spotted a bunch of pistachios, almonds, a new pack of eggs…and mastica I had brought over from Greece. What did I end up doing with all of this? Pistachio-Mastica financiers. Financiers are delicious almond-based French pastries (they are sublime!) that can come flavoured with oranges, chocolates, etc. Well mine now have a Mediterranean influence, with a recipe I’m more then happy to share below!
- 2 egg whites
- 60 g fine sugar
- 10 g flour
- 10 g fecule
- 40 g ground powdered pistachios
- 10 g ground powdered almonds
- 25 butter
- 1 well filled teaspoon of mastica
Preheat oven to 180C. In a bowl whisk the egg whites and gradually add the sugar (as if you were making a meringue). Then add the flour, fecule, powdered pistachios and almonds. Mix well. Follow with the melted butter and mastica, mix. Fill in your moulds with the batter and bake for 15 mins.
P.S: For decoration, I strongly recommend adding crushed pistachios, it looks prettier and you get an amazing crunch followed with a soft moist melt-in-your-mouth financier bite!